Food in China

China's vast landscape is not only home to a rich tapestry of history and culture but also an expansive culinary tradition that continues to captivate food enthusiasts around the world. Chinese cuisine, with its diverse flavors and regional variations, is a feast for the senses, offering an array of dishes that range from the spicy Szechuan to the delicate Cantonese. As you embark on a journey through China, prepare to indulge in a culinary adventure that promises to introduce you to a spectrum of tastes, cooking techniques, and ingredients that have been perfected over thousands of years. Whether you're a seasoned traveler or a first-time visitor, our guide will navigate you through the essential dishes and dining experiences that exemplify the richness of China's gastronomic heritage.

Chinese Dishes

Peking Duck

Peking Duck is a famous dish from Beijing, known for its crispy skin and succulent meat. Traditionally, the duck is roasted in a closed or hung oven and served with steamed pancakes, spring onions, cucumber, and sweet bean sauce. The contrast between the tender meat and the crispy skin makes it a favorite among locals and tourists alike.

Dim Sum

Dim Sum refers to a collection of small, bite-sized dishes typically served in bamboo steamers or on small plates. This Cantonese specialty includes various items such as dumplings, rolls, buns, and pastries with an assortment of fillings and flavors. Dim Sum is traditionally enjoyed during the day, especially for brunch, and is often accompanied by tea.

Hot Pot

Hot Pot, or Huoguo, is a communal eating experience where diners cook a variety of raw ingredients in a pot of simmering broth at the table. Ingredients can include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually dipped in a sauce before eating, and the broth flavors intensify throughout the meal.

Mapo Tofu

Mapo Tofu is a spicy and flavorful Sichuan dish made with soft tofu, ground beef or pork, fermented black beans, and Sichuan peppercorns. The dish is known for its numbing spice that comes from the peppercorns and its rich, savory sauce. It is often served with rice to balance the intensity of the flavors.

Kung Pao Chicken

Kung Pao Chicken is a popular Sichuan stir-fry dish known for its spicy and slightly sweet flavor. The dish consists of diced chicken, peanuts, vegetables, and chili peppers. It's seasoned with Sichuan peppercorns, soy sauce, and hoisin sauce, creating a balance of flavors that has made this dish a favorite in China and beyond.

Char Siu (Chinese BBQ Pork)

Char Siu is a type of Cantonese roasted meat. Pork cuts are marinated in a sweet and savory sauce containing soy sauce, hoisin sauce, rice wine, and spices, then roasted until the meat is tender and the exterior is glazed and slightly charred. It's often sliced and served with rice or noodles.

Chinese Dumplings (Jiaozi)

Jiaozi are traditional Chinese dumplings commonly eaten during the Chinese New Year but available year-round. These crescent-shaped dumplings are filled with minced meat and finely chopped vegetables, wrapped in a thin dough skin, and can be boiled, steamed, or pan-fried. They are frequently served with a soy-vinegar dipping sauce.

Century Egg

Century Egg, or Pidan, is a preserved egg delicacy. Duck, chicken, or quail eggs are cured in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months. The yolk becomes creamy with a strong flavor, while the white turns into a dark, translucent jelly. Century eggs are often eaten with pickled ginger or used in other dishes.

Roasted Chestnuts

Roasted Chestnuts are a common street food in China, particularly in the colder months. The chestnuts are scored and roasted until the shells split open, revealing the soft, sweet, and nutty flesh inside. They are a warming snack that offers a taste of Chinese tradition.

Beijing Zha Jiang Mian

Zha Jiang Mian, or "fried sauce noodles," is a Beijing specialty. This dish features thick wheat noodles topped with a hearty, savory sauce made from ground pork or beef stir-fried with fermented soybean paste. It is typically garnished with fresh cucumber strips, radishes, or bean sprouts for added crunch and freshness.

Chinese Desserts

Mooncakes

Mooncakes are a traditional Chinese pastry eaten during the Mid-Autumn Festival. They are round or square pastries with a rich, thick filling usually made from red bean paste or lotus seed paste and surrounded by a thin crust. Mooncakes may also contain salted duck egg yolks, symbolizing the full moon.

Egg Tarts

Egg Tarts, or Dan Tat, are a popular pastry in Hong Kong and neighboring regions. They consist of a flaky pastry crust filled with a smooth and sweet custard that is baked until just set. They are best enjoyed fresh from the oven when the custard is still warm and the crust is crispy.

Tang Yuan

Tang Yuan are sweet glutinous rice balls served in a fragrant soup. They are traditionally eaten during the Lantern Festival and Chinese New Year celebrations. The rice balls can be plain or filled with sweet fillings such as black sesame, peanut, or red bean paste. The soup is often flavored with ginger, making it a comforting dessert.

Red Bean Soup

Red Bean Soup is a simple, sweet dessert soup made from azuki beans. The beans are boiled until soft and sweetened with sugar, and the soup is sometimes enhanced with ingredients like lotus seeds, tangerine peel, or glutinous rice balls. It can be served hot or cold and is believed to have cooling properties.

Annin Tofu

Annin Tofu is a jelly-like dessert made from almond milk or extract and sweetened with sugar. Its texture is soft and smooth, similar to panna cotta. It is often garnished with fruit or served with a drizzle of fruit syrup. Despite its name, it does not contain tofu and is instead a refreshing almond-flavored dessert.