Chinese cuisine is one of the world's great culinary traditions — a vast, regional, and endlessly surprising world of flavors. Exploring it is an essential part of any trip to China. Here's how to dive into the country's food culture like a true connoisseur.
Chinese food is often categorized into eight great regional cuisines: Sichuan (numbing-spicy), Cantonese (fresh and delicate), Shandong (hearty seafood), Jiangsu (refined and sweet), Zhejiang (fresh and light), Fujian (soup-focused), Hunan (hot and sour), and Anhui (wild ingredients). Each is a world of its own.
Don't miss Peking duck in Beijing, Xiaolongbao in Shanghai, hand-pulled noodles in Lanzhou, hot pot in Chengdu, roast goose in Guangdong, and the lamb dishes of Xinjiang and Inner Mongolia. Every province has signature dishes worth traveling for.
Chinese meals are shared: dishes arrive in the center and everyone helps themselves with chopsticks or communal spoons. The host orders for the table. Rice or noodles are individual. It's polite to try a bit of everything and to let elders take the first bite. Tea is the standard drink.
China's street food is legendary. Night markets from Beijing to Chengdu offer grilled skewers, stuffed pancakes, tofu in all forms, and sweet treats. Eating where the locals eat is both the most authentic and the most affordable way to experience the cuisine.
A guided food tour can unlock the secrets of a city's food scene — from the best stalls to hidden family restaurants. Cooking classes let you take the flavors home. Both make memorable additions to any China itinerary.
Try new things — that's the point! But eat where the locals do (busy stalls = fresh food), avoid raw water and unpeeled fruit in rural areas, and carry any medication you need. A sense of adventure will reward you with unforgettable meals.