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Find out what Chinese dishes to try in China (customer favorites): sweet and sour pork, kung pao chicken, fried noodles... See expert intros with pictures.
- Dumplings
As early as the Three Kingdoms period (220–280), dumplings...
- Sichuan Cuisine
Best Places to Eat Authentic Sichuan Cuisine in Sichuan and...
- Cantonese Cuisine
The result: The result of this cooking technique is to...
- Seating Arrangements for a Chinese Banquet
Let Us Help You Enjoy a More Care-Free China Tour. If you...
- Dumplings
- Savor The Hands-On Joy of Hotpot
- Learn Sichuan’s Mouth-Numbing Secret
- Eat Peking Duck Like An Emperor
- Slurp Up Soup Dumplings in Shanghai
- Have A Hunan Chili-Spiked Sweat-Fest
- Brunch on Delectable Dim Sum
- Taste The Exotic Flavors of Yunnan Province
- Ride Your Culinary Camel to The Old Silk Road
- Find Your Carb Nirvana in Xi’an
- Toast Your Host at A Shandong Banquet
Traditional Chinese food is often eaten communally, but hotpot (huoguo) takes the group fun to a new level. Diners cook their own by dunking thin slices of raw meat, vegetables, tofu and other ingredients in a table-top cauldron of bubbling soup. These soups might be volcanically spicy, like Chongqing’s famous sweat fest, austere like Beijing’s ses...
Over in China’s steamy Sichuan basin, everything from noodles to tofu dishes to bullfrog are served up with a one-two flavor punch known as "mala" – the marriage of chili heat (la) with the tingling, mouth-numbing fragrance (ma) of Sichuan pepper – the dried berries of the prickly ash tree. It’s a seriously addictive combo fundamental to dishes lik...
In Beijing, the best kaoya (roast duck) restaurants are almost molecular in their pursuit of poultry’s holy grail – that perfect union of lacquered bronze skin and succulent meat. Preparation is a long process of drying, inflating, and basting before roasting over flaming fruit wood in open-fronted ovens. The final flourish is watching a chef preci...
Biting into xiaolóngbāo and slurping out the rich consommé inside is a culinary rite of passage when visiting Shanghai. Cooked and served in bamboo steamers, these bite-size round parcels are traditionally filled with pork (sometimes crab) and a savory jelly, or aspic, which melts during cooking into a delicious soup. It’s this magic trick that set...
Chilies are indispensable in the cuisine of Hunan province, and dishes have a habit of turning up all the flavors – salt, spice, sour, smoke – to 11. Duo lajiao (chopped pickled chilies) is the singular Hunan condiment, added liberally to stir-fries, stews, soup stocks, or, in the case of the province’s best-loved dish, simply dumped in a heap atop...
The ultimate brunch feast, dim sum (also known as yum cha) is a parade of delicious small plate dishes, both sweet and savory, which are usually eaten for breakfast or lunch and always with tea. Hailing from Guangdong in southern China, a spread of dim sum might include barbecue-pork-filled buns (chashabao), shrimp dumplings(shuijing xiajiao), egg ...
China’s most ethnically diverse province draws on the flavors of its many minority groups – the Bai, Dai, Naxi and Yi to name just a few – along with influences from its southeast Asian neighbors, to forge a cuisine that feels unique even amid China’s endless culinary diversity. In Yunnan you can dine on everything from edible flowers, ferns and in...
For centuries in China’s northwest, camel traders crossed the desert sands between China, Central Asia and Europe. These trade routes also facilitated the exchange of ingredients and cooking techniques, influencing the cuisine of the region. In Lanzhou, Hui Muslim chefs – the distant descendants of Arab and Persian merchants – twirl ribbons of chew...
While rice reigns in China’s fertile south, further north it’s all about wheat, made into dumplings, steamed bread and best of all, noodles. The ancient walled capital of Xi’an, home of the Terracotta Warriors, is also where you’ll find some of the best rib-sticking noodle dishes. Youpo chemian is one such dish, where chewy ribbons of flat noodles ...
Chinese food can be traditionally subdivided into the ‘Eight Great Cuisines’, with Lu cooking – the food from Shandong province – one of the most esteemed. Dishes like sweet and sour carp, braised sea cucumber and cuttlefish roe soup lend themselves to the banquet table and are often paired with baijiu, China’s best-loved booze distilled from grain...
- Peking Duck. Name in Chinese: 北京烤鸭（běi jīng kǎo yā） Peking Duck is a renowned Beijing dish with a worldwide reputation. The high-quality duck meat, roasted using wood charcoal, looks reddish, with crisp skin and tender meat, and is known as “one of heaven’s delicacies”.
- Sweet and Sour Pork. Name in Chinese: 糖醋里脊 tángcù lǐjǐ. Sweet and Sour Pork is one of the classics of Chinese cuisine. No one can reject its sweet and sour mix flavor and bright appearance.
- Kung Pao Chicken. Name in Chin ese: 宫保鸡丁 gōng bào jī dīng. What comes to your mind when ordering Chinese food in a restaurant? I bet your answer would be “Kung Pao Chicken”.
- Ma Po Tofu. Name in Chinese: 麻婆豆腐 Mápó dòufǔ. In 1862, Chengdu had a small restaurant operated by Chen Ma Po. The tofu she cooked was tasty and good-looking.
Oct 30, 2019 · From the tart-sour fruit yang mei, which I devoured in Yunnan, to the savory blood tofu that's a specialty of Guizhou province, these are the 15 most memorable bites, tastes, and sips I encountered on my travels, along with tips for locating the best versions if you're lucky enough to find yourself in China.
- Fiona Reilly
Feb 28, 2024 · Wondering what to eat in China? Check out this list of 16 popular Chinese dishes that are loved by most China travelers!
Oct 16, 2024 · Stir-fry shrimps or you bao xia is a Chinese dish where whole shrimps are stir-fried in a wok until crispy. They are then soaked in a savory sauce that typically consists of chicken broth, black vinegar, sesame oil, sugar, and Shaoxing wine.
People also ask
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The country's very varied cuisine is considered as one of the top three in the world. The staple food in China is usually rice and wheat. Millet, corn, buckwheat, potato, sweet potato and many kinds of legumes are also common.
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