Food Lover’s Guide to China

If you're anything like us, food is just as much a reason to travel as the sights. At this point in your China itinerary planning, you're probably wondering what food to eat in China and realizing that much of the familiar "Chinese food" is a watered-down adaptation or invention specifically for the occidental palate. Chop Suey, we're looking at you!

Chinese regional cuisine is incredibly diverse. While it's often distilled to ‘Eight Great Cuisines of China,’ the reality is far more nuanced, shaped by climate, geography, history, and culture. A project by Chinese Cooking Demystified mapped out an astounding 63 distinct culinary traditions across the country!

 On our China itinerary, we visited four regions, immersing ourselves in Chinese food culture and traditions. In this guide, we share the best foods to try in China from our travels, organized by region and province, along with what we learned. We also make venue recommendations ranging from family-style eateries to fine dining to help you plan your own culinary adventure.

 Things to Eat and Drink in China by Region

 North China

 Xi’an, Shaanxi

Shaped by trade and colder climates, the cuisine of Northern China is meat-centric and hearty. Dishes from this region feature beef, lamb, root vegetables, nightshades, and wheat in contrast to the rice and seafood-heavy dishes in China's wetter southern areas.

Traces of trading routes, migration, and imperial flair are especially evident in Xi’an, an ancient capital and the starting point of the Silk Road. The flavors from this region are sour, spicy, salty, and aromatic, collectively known as xiang la, or fragrant spicy.

 To experience Xi’an’s Arabic influences, visit the Muslim Quarter along Huimin Street. The call to prayer and Sino-Arabic inscriptions will immediately grab your attention, followed by aromas of sizzling meats, bread, and spices. Look out for meat skewers, roujiamo – a beef or pork stuffed bun with a crispy shell, sesame halva, and yangrou paomo – hearty lamb soup served with crumbled flatbread. Eating yangrou paomo is a ritual - tearing the bread into small pieces over conversation before the chef collects your bowl to soak it in soup.

 For a twist on Shaanxi cuisine, head to Zui Chang An, hidden in a courtyard off the Shuyuanmen Market. This restaurant serves up local dishes in unusual ways, like a calligraphy brush dipped in ink sauce.

As the noodle capital of China, Xi’an boasts an incredible variety of noodle dishes. Don't miss out on liang pi – steamed cold noodles with sesame paste, you po mian - hot oil noodles, and biang biang mian – thick, long noodles coated in chili. You’ll hear the dough pounded against the table long before you spot them - hence the name.

 Beijing

Beijing, the capital of China, is one of the world’s oldest cities. Its rich imperial history is reflected in its cuisine, which is refined and elegantly presented. Take the Peking duck, for instance—the most famous dish in China and an absolute feast.

 Crispy slices of duck coupled with paper-thin crepes, cucumber strips, spring onion, and plum sauce. This spread is assembled into a delicate envelope by waltzing around platters and ramekins in an intentional order. Peel a crepe, smear on the sauce, nestle the duck, sprinkle the toppings, pop in your mouth, and repeat. While roast duck restaurants are ubiquitous in Beijing, Siji Minfu comes highly recommended.

 Hot pot is a famous food in China, with regional variations. Beijing’s lamb version is a Mongolian hot pot, said to have been introduced during the arrival of Kublai Khan. The broth is milder in spice than other regions, though non-spicy versions or half-and-half pots (yuan yang) are usually available upon request. Head to one of the best hot pot restaurants, Dong Lai Shun, in the bustling Wangfujing food and shopping district.

 Boiled dumplings, or jiaozi, are another popular food in Beijing. We had ours at Mr. Shi’s Dumplings, a home-style spot tucked away in a Baochao hutong courtyard. The small venue is cozy and accommodating to travelers but not in a touristy way.

 Central China

 Changsha, Hunan

Central China brings the heat. Its main provinces, Sichuan, Chongqing, Hunan, and Hubei, are known for their spicy, fragrant, and fresh dishes designed to combat the region's humidity. Cities along the Yangtze River and its tributaries feast on river fish and crustaceans served alongside heaping rice bowls.

 Hunan cuisine is dry-spicy, or gan la, rather than numbing like Sichuan's, and sour thanks to the abundance of fermented ingredients. If you visit Changsha, the capital of Hunan and the producer of Chairman Mao, lean into crayfish and the infamous stinky tofu.

 Stinky tofu – black, crispy, fragrant, and chili-spiked – might not sound enticing, but it’s worth a try. The trick to eating these crispy pillows is poking a hole in the center and filling it with sauce. This way, you get the crispy-soft texture, followed by a flavor punch. The black color and smell come from soaking the tofu in an aged brine of soy sauce, herbs, and mushrooms, which ferments for months or even years beforehand.

 Feast on that river crayfish, or xiao long xia, at Super Wenheyou – an 80s-themed indoor market with a cyber spin. The crayfish are small, bright red, spicy and go perfectly with an ice-cold beer. Arm yourself with serviettes, as eating these little guys by hand gets messy.

 The iconic century egg also comes from Hunan. This traditional Chinese delicacy, made by preserving eggs in clay, was initially invented during the Ming Dynasty. The tradition of curing eggs lives on for the flavor it gives the egg: creamy, savory, and complex. You may not find the sulfuric aftertaste palatable to eat daily on your China itinerary, but we encourage you to try it at least once.

 Soothe your palate with a bowl of sugary rice balls (tang you baba) that come deep-fried or boiled in syrup and melt in your mouth with a lingering brown sugar aftertaste. Or grab a milk tea from Chayanyuese – Changsha's signature drink topped with a generous swirl of whipped cream. This indulgent, soul-warming treat is loved by locals, and the long queues at every branch are a testament to its popularity.

 Zhangjiajie, Hunan

Zhangjiajie’s main draw is undoubtedly the Wuling Mountains within Zhangjiajie National Forest Park. These mountains are also home to ethnic groups, primarily the Tujia people - one of China's most significant ethnic minorities, whose influence further shapes Hunan's culinary traditions.

 As a result, local dishes are fragrant, spicy, seasonal, often cured, and plenty tart from fermentation rather than vinegar. Ordering sour fish (suan cu yu) will tick off the sour and spicy flavor combinations. Blood tofu (xie dou fu), a local specialty best paired with an alcoholic beverage, will introduce your taste buds to cured morsels of pork blood, pork, and tofu. Try both dishes at Xiang Li Ren Jia restaurant on Huilong Road.

 Yichang, Hubei

Like the neighbors Sichuan and Hunan, Hubei cuisine is bold - salty, fresh, and intensely spicy. If you can brave the heat, Yichang offers some of the most delicious food to eat in China.

 Start at Fusiu Road, known as "Breakfast Street," where steamed bun paradise awaits. Hu Ji Bun shop is the undisputed favorite - their buns fly off the steamer and sell out within minutes. Arrive early, join the queue, and wait for the next batch. Unlike their Cantonese counterparts, these buns have a thinner dough and, interestingly, get steamed over pine needles. The recommended flavors are beef and radish, both of which are spicy. The telltale sign is the seeping oil that stains the white buns orange.

 Next on the menu: red oil noodles, traditionally eaten for breakfast but available throughout the day. The best spot to try them is at the longstanding Fang Ma Noodle House, which has been serving up loaded bowls of hua mien for nearly half a century. While mien translates to "noodles," hua is a popular figure of speech that means "rich and abundant" in the Yichang dialect. Order a bowl, load it up with condiments from the communal table - pickled radish, coriander, garlic, and sauerkraut - grab a squat table on the street, and have yourself a "hua" meal.

 Chongqing

The municipality of Chongqing - nearly the size of Austria - puts the I in spice. The world’s futuristic cyberpunk city was part of Sichuan until 1997, so its cuisine shares the signature mala - mouth-numbing spice. While you can always request to dial down the heat, don’t expect your food to be entirely free of it.

 Chongqing xiao mien – or Chongqing small noodles – is typically eaten at breakfast. Xiao translates to "little," but in the local dialect, it also means "plain." So traditionally, these noodles are served sans additional toppings like beef, intestines, egg, or chickpeas with beef mince - you'll need to order those separately. What you can always count on, though, is a spicy and aromatic bowl. The best Chongqing noodles are said to be found on this road. It’s home to the three most popular noodle houses: Zhao Wu, Wenxinyuan, and Pingyuan. Pick one you fancy and slurp away.

 If there is one dish you must try in Chongqing, it's hot pot. More than just a meal, it's an ancient tradition, an unofficial national dish, and an international export, bringing people together over bubbling pots of fiery red broth for cooking vegetables and proteins. Hot pot is a must on any Chinese regional cuisine adventure, and you can even take it home – solid, vacuum-sealed packages are available everywhere. If you struggle with spice, opt for a yuan yang pot, which splits the broth into spicy and non-spicy sections so you can tick off one of the best foods in China and enjoy it, too! And why not have it at the restaurant that pioneered this method – Little Swan Hot Pot in Hongyadong?

 Hot Tip: Grab soy milk to tame the heat or chase your main with a bowl of bingfen at Bayi Food Street – a refreshing Sichuan dessert made of ice jelly, perfect for mouth-scorching feasts.

 East China

 Shanghai

Among all Chinese regional cuisines, eastern Chinese dishes are the gentlest on the palate - milder and sweeter. The main ingredients include river fish, crustaceans, and rice. Shanghai has its own distinct cuisine - Shanghainese - shaped by Western influences during the 19th century.

 Some must-try dishes include wonton soup, jiangbing - a savory Chinese breakfast crepe with toppings, bao zi - pillowy buns stuffed with pork and vegetables, and shengjianbao - crispy-bottomed pan-fried dumplings. Delicate soup-filled dumplings xiao long bao are the star of Shanghai cuisine, best enjoyed at the legendary Din Tai Fung. Steamed hairy crab (qing zheng da zha xie) is a regal seasonal delicacy that must be eaten at least on one occasion if you are visiting Shanghai in the fall. Cheng Long Hang Palace is a Michelin-star-rated institution of Shanghainese cuisine, serving up hairy crab year-round sourced from their own farm.

 Shanghai's restaurant scene is unparalleled. Every café and restaurant competes for attention with Instagrammable interiors, photo opportunities, and performances. Some venues, like the hot pot kingdom Haidilao - the place to have seafood-forward Shanghainese hot pot - go the extra mile by offering manicures while you wait. Presentation is an art form in Shanghai, extending beyond food to the booming coffee culture. Reports claim that Shanghai has the highest number of coffee shops in the world. Coffee lovers, rejoice! And since it's customary to end your day with a drink while admiring the Bund, expect to be sipping in style from sunrise to sunset.

 Hangzhou, Zhejiang

The cuisine of Hangzhou, the capital of Zhejiang province, is light, fresh, and moderately sweet. Known for its elaborately presented dishes, it reflects the city’s legacy as one of China's seven ancient capitals. A key ingredient in Hangzhou's culinary tradition is Longjing green tea - China's most celebrated green tea, grown in this region.

 The ritual of sipping the delicate elixir is available in nearly every tea house across the city. Still, the most immersive way to enjoy it is with a visit to Hangzhou’s tea plantations during the spring picking season. We savored our tea at the scenic waterfront Fu Yun Tang, with floor seating and exquisite desserts almost too beautiful to eat.

 West Lake is not only Hangzhou’s most iconic attraction but also a defining influence on local cuisine. Some of the most emblematic and elaborate Hangzhou dishes source ingredients from surrounding waterways, including lotus root, West Lake fish in vinegar (xi hu cu yu), and Longjing shrimp (Longjing xiaren), the latter infused with Longjing tea in its dipping sauce. From the land, beggar’s chicken (ren shen fu gui ji) is a must-try - baked whole, wrapped in lotus leaves, and encased in clay for a rich and tender flavor. You can try all these dishes at Lou Wai Lou, a traditional Hangzhou restaurant founded in 1848, situated along the lake.

 South China

 Hong Kong, Special Administrative Region of China (SAR)

What is commonly recognized as "famous Chinese food" originates from South China’s Cantonese cuisine. Cantonese dishes strike a delicate balance between salty and sweet, with umami richness. However, the versions found abroad tend to lean sweeter. This regional cuisine features seafood and rice, and popular choices include fish balls and steamed dim sum.

 Hong Kong's take on Cantonese cuisine is shaped by Western influences. For breakfast, visit a cha chaan teng - a Hong Kong-style cafe inspired by British tea culture - for a taste of Hong Kong-style French toast, an egg tart, and a pillowy pineapple bun (named for its signature crust), all best paired with silky Hong Kong-style milk tea. Dim sum dumplings are ideal for any occasion - grab a pork and shrimp dumpling (siu mai) or a barbecue pork bun (char siu bao) on the go, or sit down for a proper yum cha (Cantonese brunch). Be sure to pick a place where steaming baskets of dim sum are wheeled around on trolleys, like Luk On Kui, one of Hong Kong’s oldest restaurants.

 A meal at a dai pai dong in Sham Shui Po is a must during your stay. These open-air, hawker-style eateries - translated as ‘big licensed stalls’ - are passed down through generations but are endangered due to license cuts. Today, there are fewer dai pai dongs than Michelin restaurants in Hong Kong, so be sure to add it to your list of restaurants in China. We loved our visit to Oi Man Sang, where we sat by the kitchen, watching the orders pushed out. Head to Temple Street night market for crispy clay pot rice with succulent toppings at Hing Kee to satisfy evening cravings.

 Macau, SAR

Macau's cuisine may initially resemble Portuguese, but the more you taste, the more you appreciate its complexity. Portuguese trading routes introduced flavors and ingredients from Southeast Asia and Africa, creating a distinctive fusion that defines Macanese cuisine.

 Long lines wrap around bakeries on Rua do Cunha, where Portuguese egg tarts are sold alongside pork jerky and almond cookies. Traditional tea houses serving dim sum breakfasts are still a popular way to start the day. Head to Long Wah Tea House near the Red Market, which has been operating since 1962. Unlike Hong Kong, where tea reigns supreme, Macau boasts a strong coffee culture due to its colonial history. Third-wave coffee shops can be found throughout the city. Still, we recommend trying clay pot coffee at Sei Kee Café, best paired with the famous pork chop bun in a pineapple bun.

 Minchi - stir-fried minced meat with potatoes and soy sauce, topped with a fried egg - is the epitome of Macanese cuisine and the national dish. For this cultural staple, visit APOMAC, a center for the elderly that operates a family restaurant open to the public.

 At Riquexo, you’ll find home-style Macanese dishes, including the beloved African chicken. The owner continues her grandmother's legacy - the restaurant's founder, locally known as the ‘Godmother of Macanese cuisine.’ Home-style meals - arguably the best food in China - perfectly contrast Macau's glitz and glam, where Michelin-star restaurants are abundant. For a refined take on classic dim sum, dine at The Eight in the iconic Grand Lisboa to round off your culinary experience.

 What is your favorite food to eat in China? Leave your recommendations in the comments below.