Discover the most delicious dishes in China.
main-dishA classic Sichuan stir-fry dish featuring tender diced chicken, roasted peanuts, dried chili peppers, and Sichuan peppercorns. The sauce strikes a perfect balance of spicy, sweet, and tangy flavors. Named after a Qing Dynasty official, this dish has become one of China's most internationally recognized recipes.
main-dishBeijing's most famous culinary masterpiece, Peking Duck features a whole duck roasted until the skin is perfectly thin and crispy while the meat remains succulent. Traditionally served sliced at the table, it is wrapped in thin pancakes with hoisin sauce, scallions, and cucumber. The art of preparing this dish has been refined for over 600 years.
main-dishA fiery Sichuan classic that combines silky soft tofu cubes with a bold sauce of fermented bean paste, chili oil, Sichuan peppercorns, and minced pork. The signature numbing-spicy flavor, known as mala, creates a uniquely addictive taste sensation. Invented in the 1860s by a pock-marked old woman in Chengdu, it remains a beloved comfort food across China.
snackA Cantonese culinary tradition of small bite-sized dishes served in bamboo steamer baskets, typically enjoyed with tea during brunch. Dim sum encompasses hundreds of varieties including dumplings, buns, rolls, and pastries. The social ritual of yum cha, or drinking tea with dim sum, is a cornerstone of southern Chinese food culture.
snackShanghai's signature soup dumplings are delicate steamed parcels with thin, pleated wrappers that contain a savory pork filling and a burst of rich, flavorful broth. The secret is a gelatinized broth mixed into the filling that liquefies when steamed. Eaten by carefully biting a small hole, sipping the soup, then dipping in black vinegar with ginger.
main-dishA communal dining experience where diners cook a variety of fresh ingredients in a simmering pot of flavored broth at the center of the table. The Sichuan-style hot pot features a fiery, red chili oil broth packed with peppercorns, while other regions offer milder broths. Split pots allow diners to enjoy both spicy and mild options simultaneously.
main-dishA Cantonese barbecue classic, char siu features strips of pork marinated in a mixture of honey, five-spice powder, fermented tofu, soy sauce, and hoisin sauce, then roasted until the exterior develops a signature glossy, caramelized red coating. Served over rice, in noodle soups, or stuffed inside fluffy steamed buns, it is quintessential Cantonese comfort food.
snackChina's most beloved comfort food, jiaozi are crescent-shaped dumplings filled with seasoned minced pork and vegetables, then boiled, steamed, or pan-fried. Making dumplings together is a cherished family tradition, especially during Chinese New Year when they symbolize wealth due to their resemblance to ancient gold ingots. Served with a dipping sauce of vinegar, soy sauce, and chili oil.
noodlesA spicy Sichuan street food classic featuring thin wheat noodles served in a savory, numbing sauce of chili oil, Sichuan pepper, minced pork, and preserved mustard greens. Named after the carrying pole that street vendors used to transport the noodle pots through the streets of Chengdu, dan dan noodles deliver layers of heat, umami, and texture in every slurp.
snackCrispy golden cylinders filled with a mixture of julienned vegetables, sometimes with pork or shrimp, wrapped in a thin wheat or rice flour wrapper and deep-fried until perfectly crunchy. Traditionally eaten during the Spring Festival to celebrate the arrival of spring, these popular appetizers come in countless regional variations across China.
main-dishA staple of Chinese cooking, fried rice transforms day-old rice into a satisfying meal by stir-frying it at high heat with eggs, vegetables, and proteins like shrimp, chicken, or char siu pork. The Yangzhou-style fried rice, featuring a colorful mix of shrimp, ham, peas, and egg, is considered the gold standard. The key is using cold, dry rice and a very hot wok.
noodlesStir-fried noodles tossed in a hot wok with vegetables, protein, and a savory soy-based sauce. Chow mein comes in two styles: crispy fried noodles that form a crunchy nest, and soft-fried noodles that remain tender and chewy. This versatile dish appears in every region of China, each adding its own local twist to this timeless noodle preparation.
main-dishBite-sized pieces of pork are coated in a light batter, deep-fried until golden and crispy, then tossed in a vibrant sweet and tangy sauce made from vinegar, sugar, ketchup, and pineapple. Originating from Cantonese cuisine, this dish showcases the Chinese culinary principle of balancing contrasting flavors in perfect harmony.
soupSilky parcels of seasoned pork and shrimp wrapped in paper-thin dough, floating in a clear, aromatic broth often made from pork bones and dried shrimp. Cantonese-style wontons are prized for their delicate wrapping and fresh shrimp-forward filling. Served as a light meal or snack, wonton soup is one of China's most comforting and elegant simple dishes.
breakfastA soothing rice porridge slow-cooked until the grains break down into a silky, creamy consistency. Congee is China's quintessential breakfast and comfort food, served plain or topped with century egg, shredded pork, pickled vegetables, fried dough sticks, or seafood. Each region has its own beloved variations, but all share the same gentle, nourishing warmth.
snackFluffy, cloud-like steamed buns filled with savory or sweet fillings, baozi are an everyday staple enjoyed across China for breakfast and as snacks. Popular fillings include seasoned pork, vegetables, red bean paste, and custard. The pillowy white dough, made with yeast, contrasts beautifully with the rich, flavorful filling inside.
dessertA richly symbolic pastry traditionally eaten during the Mid-Autumn Festival to celebrate the harvest moon. Mooncakes feature an ornately pressed exterior and dense fillings such as sweet lotus seed paste, red bean paste, or savory egg yolk. Exchanging beautifully boxed mooncakes is an important social tradition symbolizing reunion and togetherness.
dessertA beloved northern Chinese street snack of fruits skewered on bamboo sticks and coated in a crackly shell of hardened sugar syrup. Traditional tanghulu uses hawthorn berries, but modern versions feature strawberries, grapes, tangerines, and other fruits. The satisfying crack of the sugar shell giving way to tart fruit inside has made this treat an enduring winter favorite.
snackPyramid-shaped parcels of glutinous sticky rice wrapped in bamboo or reed leaves and steamed or boiled, traditionally eaten during the Dragon Boat Festival. Northern zongzi tend to be sweet, filled with dates or red bean paste, while southern versions are savory with pork belly, salted egg yolk, and mushrooms. The annual north-vs-south zongzi debate is a beloved cultural tradition.
snackFlaky, crispy flatbreads made by rolling and folding dough with rendered lard or oil and chopped scallions to create dozens of thin, shatteringly crisp layers. Pan-fried on a griddle until golden and fragrant, scallion pancakes are one of China's most popular street breakfast items. The mesmerizing spiral layers and savory aroma make them irresistible at any time of day.
main-dishA seafood variation of the classic Kung Pao Chicken, this dish features plump shrimp wok-tossed with roasted peanuts, dried chili peppers, and Sichuan peppercorns in a glossy sweet-savory-spicy sauce. The shrimp brings a tender, slightly sweet element that pairs beautifully with the bold Sichuan flavors. Popular in coastal cities where fresh seafood is abundant.
noodlesOne of China's most popular noodle soups, Lanzhou beef noodles feature hand-pulled noodles served in a clear, aromatic beef bone broth topped with tender braised beef slices, white radish, chili oil, cilantro, and garlic sprouts. The noodles are stretched and pulled fresh to order, and diners can choose from nine different thicknesses. Found in virtually every city across China.