1. Peking Duck (Beijing)
The crown jewel of Beijing cuisine. A whole duck is roasted until the skin is crispy and golden, then carved tableside. Wrap the tender meat and crackling skin in a thin pancake with hoisin sauce, cucumber slices, and spring onions. Where to try it: Quanjude (est. 1864) or Da Dong for a modern interpretation. Budget $25–40 per person. Explore more on our Beijing destination page.
2. Xiaolongbao (Shanghai)
Soup dumplings with delicate, pleated skin enclosing a savory pork filling and hot broth. The trick is to bite a small hole, slurp the soup, then eat the dumpling. Where to try it: Jia Jia Tang Bao or Din Tai Fung in Shanghai. Budget $5–10 for a basket of 8.
3. Sichuan Hot Pot (Chengdu / Chongqing)
A bubbling pot of spicy broth loaded with Sichuan peppercorns and dried chilies, served with raw ingredients for self-cooking at the table. The numbing sensation (ma) from the peppercorns is addictive. Where to try it: Huangcheng Laoma in Chengdu or any local hot pot restaurant. Budget $10–20 per person.
4. Mapo Tofu (Sichuan)
Soft tofu cubes in a fiery sauce of doubanjiang (fermented broad bean paste), minced pork, and Sichuan peppercorns. Simple ingredients, extraordinary flavor. Where to try it: Chen Mapo Tofu in Chengdu — the original restaurant established in 1862.
5. Biang Biang Noodles (Xi'an)
Wide, hand-pulled noodles served with chili oil, garlic, and soy sauce. The name comes from the slapping sound the dough makes when pulled. Where to try it: Muslim Quarter in Xi'an. Budget $2–4 per bowl.
6. Dim Sum (Guangdong / Hong Kong)
A Cantonese tradition of small bite-sized portions served in bamboo steamers — har gow (shrimp dumplings), siu mai (pork dumplings), char siu bao (barbecue pork buns), and egg tarts. Where to try it: Traditional teahouses in Guangzhou or Hong Kong. Budget $10–25 per person.
7. Lanzhou Beef Noodles (Lanzhou / Nationwide)
Hand-pulled noodles in a clear beef broth with sliced beef, radish, cilantro, and chili oil. Watch the noodle master stretch and pull the dough into impossibly thin strands. Where to try it: Any Lanzhou lamian shop — look for open kitchens showing the noodle-pulling process.
8. Dongpo Pork (Hangzhou)
A rich, braised pork belly dish named after the Song Dynasty poet Su Dongpo. The pork is slow-cooked in soy sauce and rice wine until melt-in-your-mouth tender. Where to try it: Lou Wai Lou restaurant in Hangzhou, overlooking West Lake.
9. Jianbing (Nationwide — Street Food)
China's ultimate street breakfast — a thin crepe spread with egg, brushed with hoisin and chili sauce, sprinkled with scallions and cilantro, and folded around a crispy fried cracker. Where to try it: Any street corner in the morning. Budget $1–2.
10. Guilin Rice Noodles (Guilin)
The signature dish of Guilin — rice noodles (mifen) served in a savory broth with pickled vegetables, peanuts, and your choice of meat. The best ones are found in small, unassuming shops. Where to try it: Any mifen shop in Guilin. Budget $2–3 per bowl.
Tips for Eating in China
- Look for busy restaurants with mostly local customers — that is always a good sign
- Street food is generally safe, but choose stalls with high turnover
- Download a translation app — few Chinese restaurant menus have English
- Carry tissues — many restaurants do not provide napkins
- Tap water is not drinkable — always order bottled water or tea