26 Traditional Chinese Dishes to Eat
Before I moved to China, my only knowledge of Chinese food was that of Cantonese-style cuisine from Hong Kong. I had no idea just how rich and varied Chinese cuisine could be…just take a look at some of these incredible bites you have to try next time you’re in China.
Soup Dumplings (Xiaolongbao - 小笼包)
Where to try it: Shanghai, China
Originating from the Jiangnan region of China, particularly Shanghai, Xiaolongbao is a cherished culinary gem that has captivated taste buds around the world. These delectable soup dumplings are a testament to the artistry of Chinese culinary craftsmanship, where every bite is a harmonious fusion of flavors, textures, and aromas.
The hallmark of Xiaolongbao lies in its delicate, thin dumpling skin that cradles a rich and savory filling. The skin, crafted from a precise ratio of wheat flour and water, achieves a perfect balance of elasticity and tenderness. Within this thin embrace, a flavorful mixture of minced pork, ginger, garlic, and sometimes crab or shrimp awaits, creating a symphony of tastes with each mouthful.
Braised Pork Belly (Hongshao Rou - 红烧肉)
Where to try it: Shanghai, China
Hong Shao Rou, or Red-braised Pork Belly, stands as a time-honored culinary masterpiece celebrated for its rich flavors and melt-in-your-mouth tenderness. The dish centers around thick cuts of pork belly, a cut known for its perfect ratio of fat to lean meat.
Hong Shao Rou is renowned for its unique red hue achieved through slow braising in a soy-based sauce. The combination of soy sauce, sugar, and cooking wine creates a luscious glaze that caramelizes during the cooking process, imparting a sweet and savory richness to the pork belly. This slow braising technique ensures that each bite is tender, flavorful, and infused with the essence of the sauce.
Beyond its gastronomic appeal, Hong Shao Rou holds cultural significance in Chinese cuisine. It is a dish associated with celebrations, family gatherings, and festive occasions. The red color symbolizes good luck and prosperity in Chinese culture, making it a popular choice during important events and holidays.
Fried Scallion Pancakes (Cong You Bing - 葱油饼)
Where to try it: Shanghai, China
Hailing from the heart of Chinese street food culture, Cong You Bing, or Scallion Pancakes, are a beloved snack that epitomizes the art of simplicity and flavor. With a crispy exterior, layers of savory scallions, and a hint of aromatic sesame oil, these pancakes have earned a special place in the hearts and palates of food enthusiasts across China and beyond.
Cong You Bing is often prepared using a layering and folding technique. The scallion-studded dough is folded into a flat, multilayered pancake before being pan-fried to golden perfection. This method creates a delectable contrast of textures — crispy on the outside, tender and flaky on the inside.
Zha Jiang Mian (Fried Sauce Noodles - 炸酱面)
Where to try it: Beijing, China
Zhajiangmian, often referred to as "Fried Sauce Noodles," is a classic Chinese dish celebrated for its robust flavors and comforting appeal. Originating from Beijing, this dish has become a staple in Chinese cuisine, adored for its rich and savory sauce paired with perfectly cooked noodles.
Contrary to its name, "zhajiang" does not actually mean "fried sauce" in the sense of deep-frying. Instead, it refers to a thick, savory sauce made from stir-frying minced or ground meat, usually pork or beef, with fermented soybean paste (黄酱, huangjiang) and other seasonings. This combination creates a deeply flavored, umami-rich sauce.
Ma Po Tofu (麻婆豆腐)
Where to try it: Chengdu, China
Originating from the Sichuan province in China, Mapo Tofu has gained international acclaim for its bold flavors, fiery kick, and the numbing sensation characteristic of Sichuan cuisine. This beloved dish is a testament to the region's reputation for creating dishes that are not only delicious but also pack a punch of heat and complexity.
What elevates Mapo Tofu to culinary brilliance is its signature sauce. A fiery concoction, often made with doubanjiang (broad bean paste), chili oil, Sichuan peppercorns, fermented black beans, and a blend of other seasonings, results in a deeply flavorful and spicy sauce. Sichuan peppercorns contribute a numbing sensation, known as "mala," which enhances the overall sensory experience of the dish.
Big Plate Chicken (大盘鸡)
Where to try it: Xinjiang, China
Big Plate Chicken, or "大盘鸡" (Da Pan Ji), stands as a robust and aromatic testament to Xinjiang's culinary prowess. This hearty chicken stew, served in generous portions, captures the essence of Xinjiang's bold and spicy flavor profile. At the core of Big Plate Chicken is succulent chicken, typically bone-in, simmered to perfection. The dish features an array of ingredients, including potatoes, bell peppers, and onions, creating a vibrant and flavorful medley. The stew is seasoned with a rich blend of spices such as cumin, star anise, and chili, imparting a depth of flavor that is both aromatic and piquant.
Lamb Kebabs (羊肉串)
Where to try it: Xinjiang, China
Originating from the vibrant street markets of Xinjiang, Lamb Kebabs are a quintessential part of the region's culinary tapestry. These skewers, locally known as "羊肉串" (Yang Rou Chuan), embody the bold and robust flavors that Xinjiang cuisine is celebrated for. The heart of Lamb Kebabs lies in the succulent pieces of marinated lamb, meticulously prepared to achieve the perfect balance of tenderness and flavor. The lamb is often seasoned with a fragrant blend of cumin, chili powder, garlic, and other spices, infusing the meat with a rich and aromatic profile.
Sichuan Dan Dan Noodles (四川担担面)
Where to try it: Chengdu, China
Hailing from the Sichuan province in China, Dan Dan Noodles have earned their reputation as a fiery and flavourful dish that tantalises the taste buds. This beloved street food dish is known for its combination of chewy noodles, a spicy and savory sauce, and a medley of toppings, creating a culinary experience that is both comforting and invigorating.
A complex blend of flavours, the sauce incorporates ingredients such as sesame paste, soy sauce, black vinegar, Sichuan peppercorns, and chilli oil. The result is a harmonious combination of spiciness, nuttiness, and a subtle hint of tanginess. The use of sesame paste adds a creamy texture and a depth of richness to the sauce.
Liangpi (凉皮)
Where to try it: Xi’an, China
Liangpi, a specialty originating from the Shaanxi province in China, is a distinctive dish that showcases the artistry of hand-pulled noodles and a refreshing blend of flavors. These translucent, wide noodles, often served cold, are a culinary sensation, celebrated for their unique texture and versatility. A common sauce is a mix of vinegar, soy sauce, garlic, sesame oil, and sometimes chili oil. This dressing imparts a harmonious blend of savory, tangy, and slightly spicy notes that complement the neutral base of the noodles. Liangpi's adaptability allows for an array of toppings and accompaniments. Common additions include julienned cucumbers, bean sprouts, and cilantro, contributing a refreshing crunch and brightness to the dish. Some regional variations may feature additional ingredients like shredded carrots, wood ear mushrooms, wheat gluten, or tofu, showcasing the versatility of Liangpi.
Guo Bao Rou (锅包肉)
Where to try it: (Dongbei) Northeast China
Originating from the northeastern Chinese province of Shandong, Guo Bao Rou, or "锅包肉," is a delectable sweet and sour pork dish that has captured the hearts and palates of food enthusiasts both within China and beyond. This iconic dish reflects the culinary finesse of Shandong cuisine, characterised by its bold flavours and meticulous preparation.
The magic of Guo Bao Rou lies in its vibrant sweet and sour sauce, which envelops the crispy pork pieces. The sauce is a symphony of flavors, typically incorporating ingredients like vinegar, sugar, soy sauce, and sometimes ketchup.
Biang Biang Noodles (彪彪面)
Where to try it: Xi’an / Shaanxi Province
Biang Biang Noodles are a visual and gastronomic spectacle. Hailing from the Shaanxi province, these wide, hand-pulled noodles are known for their thickness and chewy texture. These hand-pulled, wide noodles are celebrated not only for their chewy texture but also for the captivating ritual involved in their preparation and the hearty flavors they carry.
What makes Biang Biang Noodles even more distinctive is the character "biáng" which is famously complex and visually striking. With 58 strokes, the character is one of the most intricate Chinese characters, and it has become synonymous with these noodles.
Sour Fish Soup (酸汤鱼)
Where to try it: Guiyang
Suan Tang Yu, or Sour Fish Soup, is a culinary gem that emerges from the flavorsome landscape of Guizhou, a province nestled in the heart of southwestern China. This dish, celebrated for its unique blend of sour and spicy notes, showcases the diverse culinary traditions of the region and the artistry of combining contrasting flavors. Fermented soybeans, a staple in Guizhou cuisine, are often used to deepen the umami and savory notes in Suan Tang Yu. Suan Tang Yu is typically served in a communal pot or individual bowls. The broth, teeming with fish slices and vibrant vegetables, beckons diners to gather around and share in the communal experience of enjoying a meal together.
Stinky Tofu (臭豆腐)
Where to try it: Nationwide
Stinky Tofu is a unique and polarising dish that has roots in both ancient and modern Chinese culinary traditions. Fermented tofu is deep-fried to create a crispy exterior while maintaining a soft and creamy inside. The characteristic pungent odor arises from the fermentation process, giving the dish its name. Despite its strong aroma, Stinky Tofu is beloved by many for its complex flavor profile. Often served with pickled vegetables or chili sauce, it's a popular street food, particularly in night markets, where its distinct scent wafts through the air, tempting adventurous eaters.
Shengjian Bao (生煎包)
Where to try it: Shanghai, China
Hailing from the bustling streets of Shanghai, Shengjian Bao, or Pan-Fried Pork Buns, stand as a beloved icon in the realm of Chinese street food. These succulent and pan-fried dumplings showcase the culinary finesse of Shanghai's gastronomic heritage.
The heart of Shengjian Bao lies in the delicate balance between its pillowy dough and the savory filling within. The outer layer, a result of expertly crafted dough, achieves a perfect harmony of crispy and tender textures when pan-fried. Encased within is a flavorful mixture of minced pork, scallions, and a rich broth that transforms into a juicy explosion of taste with every bite.
Xizhou Baba (喜州粑粑)
Where to try it: Yunnan Province, China
Xizhou Baba, originating from the ancient town of Xizhou in Yunnan province, presents a culinary canvas where sweetness and savoriness harmonize in delightful perfection. This traditional fried bread boasts versatility in its preparation, offering both sweet and savory options that cater to a diverse range of palates.
Common savory variations include minced meat, vegetables, and a medley of spices. The result is a savory delight that tantalizes taste buds, making it an ideal choice for those craving a more robust and hearty experience. On the sweet side, Xizhou Baba transforms into a dessert masterpiece. The base, crafted from a simple yet expertly prepared dough, serves as a canvas for a symphony of sweet ingredients. Sesame seeds, sugar, and sometimes sweet bean paste or rose petals are delicately arranged, creating a sweet sensation that captivates those with a penchant for dessert-centric delights.
Si Wa Wa (丝娃娃)
Where to try it: Guiyang, China
Si Wa Wa, a culinary gem in Guiyang's gastronomic tapestry, distinguishes itself with smaller dough skins and a unique dining approach reminiscent of spring rolls. Its allure extends beyond taste, offering an interactive experience where diners craft their personalized Si Wa Wa, selecting from an array of ingredients with care and precision.
The final touch, a dip into flavorful concoctions like sour soup or chili water, completes each Si Wa Wa creation, delivering a burst of complementary flavors. This snack not only graces tables but embodies the communal spirit and creativity of Guiyang's culinary traditions.
Lanzhou Beef Noodles (兰州牛肉面)
Where to try it: Lanzhou, China
Lanzhou Noodles, originating from the city of Lanzhou in Gansu province, are celebrated as an iconic Chinese noodle dish, also known as "Lanzhou Lamian." This culinary marvel exemplifies simplicity and showcases the intricate artistry involved in hand-pulling noodles, a technique perfected by skilled artisans through generations.
The noodles, characterized by their thin and silky strands, are complemented by a clear and aromatic broth crafted by simmering beef bones and spices meticulously. This slow-cooking process extracts the essence of the ingredients, resulting in a flavorful and comforting broth that traditionally remains clear to highlight the natural richness of the beef. Toppings such as thinly sliced beef, green onions, and cilantro add both visual appeal and taste to this beloved dish, with variations like radishes or chili oil catering to diverse palates. In each bowl, Lanzhou Noodles encapsulate not just culinary excellence but also the cultural heritage and authenticity of Gansu's gastronomy.
Bamboo Rice (竹筒饭)
Where to try it: Guilin, China
Bamboo Rice, a culinary treasure hailing from the enchanting city of Guilin in the Guangxi Zhuang Autonomous Region, is a delightful manifestation of the region's rich cultural heritage and close connection to nature. This unique dish not only captivates the taste buds but also showcases the ingenious use of bamboo as both a cooking vessel and an integral part of the overall dining experience.
Glutinous rice, along with a medley of ingredients such as mushrooms, meats, and seasonings, is meticulously packed into freshly harvested bamboo tubes. This natural casing imparts a distinct flavor and aroma to the rice, creating a harmonious blend of tastes that is further enhanced by the gentle smokiness from the bamboo during the cooking process.
Oyster Omelette (蚝仔煎)
Where to try it: Xiamen, China
Xiamen's Oyster Omelette, known locally as "厦门蚝烙" (Xiàmén Háolào), is a savory masterpiece that tantalizes taste buds along the coastal shores of Xiamen in Fujian province. Fresh plump oysters are carefully embedded into a fluffy egg mixture, creating a harmonious blend of textures. The omelette is skillfully cooked to perfection, ensuring a tender and slightly crispy exterior that gives way to the succulent juiciness within. A key element that elevates Xiamen's Oyster Omelette is the secret sauce that is generously drizzled over the dish. This flavorful concoction, often a closely guarded family recipe, adds a perfect balance of sweet, savory, and umami notes to the ensemble.
Yak Momos (གཡག་མོག་)
Where to try it: Lhasa, Tibet
Revered for their wholesome and flavorful character, Yak Momos originate from Tibet and offer a delectable journey into the mountainous terrains where yaks graze and traditional culinary practices thrive. ak Momos showcase a remarkable versatility in both ingredients and shapes. While the traditional filling features yak meat, variations may include vegetables, tofu, or other locally sourced ingredients, catering to dietary preferences and regional tastes. Yak Momos are often accompanied by a side of tangy dipping sauce, commonly made with ingredients like tomatoes, cilantro, and spices.
Hot Pot (火锅)
Where to try it: All throughout China, in cities such as Beijing, Shanghai, Chongqing, Chengdu, Lijiang and more.
Hot Pot, known as "火锅" (Huǒguō) in Chinese, is a revered communal dining tradition that has evolved into diverse regional styles, each contributing its unique essence to this sizzling culinary experience. In Chongqing, the birthplace of fiery Chongqing Hot Pot, bold and spicy broths infused with Sichuan peppercorns create a numbingly exhilarating sensation. Dipping sauces with sesame oil and garlic add richness to the quick-cooked meats and vegetables, crafting an intense flavor adventure.
Sichuan Hot Pot, rooted in the province's bold culinary heritage, offers a broth characterized by the iconic "mala" flavor—numbing and spicy. The tingling broth complements an array of ingredients, showcasing Sichuan's love for complex and robust flavors. Meanwhile, Beijing Hot Pot takes a more refined approach in the capital, featuring a clear and mild broth that allows high-quality meats, seafood, and vegetables to shine. This style emphasizes the purity of flavors, creating a sophisticated and elegant dining experience.
Yunnan Hot Pot, hailing from the southwestern province of Yunnan, is a tapestry of freshness with a light and fragrant broth. Infused with local herbs and flowers, the broth provides a canvas for a diverse selection of fresh ingredients, embodying Yunnan's commitment to using locally sourced produce. In Inner Mongolia, Mongolian Hot Pot reflects the nomadic spirit with hearty bone marrow-based broths and a focus on lamb, fostering a sense of togetherness around the communal pot. Beyond China's borders, Hot Pot's global appeal inspires adaptations worldwide, offering individuals a taste of the rich flavors and shared warmth that define this centuries-old culinary tradition.
Dim Sum (点心)
Where to try it: Hong Kong / Guangdong Province, China
Hong Kong and Guangdong, the birthplace of dim sum, collectively orchestrate a culinary symphony of delectable bite-sized delights. In Hong Kong, dim sum is elevated to an art form, with the city's teahouses and Michelin-starred establishments showcasing an exquisite array of dumplings, buns, and small dishes. These culinary masterpieces not only offer a diverse range of flavors and textures but also encapsulate the meticulous craftsmanship of dim sum chefs, making each bite an immersive experience that transcends the boundaries of a mere meal.
In Guangdong, dim sum holds profound cultural significance, reflecting the philosophy of Cantonese cuisine to "touch the heart." From the bustling dim sum houses of Guangzhou to the tranquil tea gardens of Shunde, this southern Chinese region offers a diverse dim sum landscape. Steamed dumplings, savory buns, and rice rolls, filled with ingredients like shrimp and pork, are woven into the fabric of daily life, providing a sensory journey through the rich flavors and culinary traditions of Guangdong. Whether savored in the bustling street mark
Peking Duck (北京烤鸭)
Where to try it: Beijing, China
Peking Duck is a culinary masterpiece that originated in imperial China and has become a symbol of Chinese gastronomy worldwide. The dish involves roasting a whole duck until the skin is crispy and the meat succulent. The duck is then thinly sliced and served with thin pancakes, hoisin sauce, and finely sliced scallions. The preparation and presentation of Peking Duck are elaborate, often showcased in specialized restaurants where chefs skillfully carve the duck tableside. It's a dish celebrated not only for its exquisite taste but also for the theatrical experience of its serving.
Zongzi (粽子)
Where to try it: All throughout China
Zongzi, sticky rice dumplings wrapped in bamboo leaves, are an integral part of the Dragon Boat Festival celebration. The triangular or pyramid-shaped parcels are filled with a combination of glutinous rice, meats, beans, nuts, and other ingredients. The bamboo leaves impart a subtle fragrance to the rice, enhancing the overall flavor. Zongzi are meticulously prepared, often in a family gathering, and the act of unwrapping the leaves to reveal the savory contents is a ritual that adds to the festive spirit. These dumplings are a delicious embodiment of tradition, symbolizing good luck and warding off evil spirits during the Dragon Boat Festival.
Black Sesame Tangyuan (黑芝麻汤圆)
Where to try it: All throughout China
Black Sesame Tangyuan, a beloved treat in Chinese cuisine, is a sweet and symbolic dish often enjoyed during festive occasions, particularly during the Lantern Festival. These glutinous rice dumplings, known as "tangyuan," are filled with a luscious black sesame paste, creating a delightful combination of chewy exteriors and velvety, nutty interiors. The preparation involves skillfully crafting small, round dumplings, symbolizing unity and togetherness in Chinese culture. As the tangyuan gently simmer in boiling water, their transformation from raw dough to tender spheres mirrors the joyous spirit of communal gatherings.
Beyond its delicious taste and pleasing texture, Black Sesame Tangyuan carries cultural significance. The round shape of the dumplings symbolizes family reunion and completeness, making them a quintessential part of celebrations like the Lantern Festival, weddings, and family gatherings. The rich, earthy flavor of black sesame not only adds depth to the dessert but also holds traditional associations with good luck and positive energy. As families and friends gather around to enjoy these sweet morsels, the festive ambiance is further enriched by the shared joy of savoring this cherished delicacy.
Eight Treasure Rice (八宝饭)
Where to try it: All throughout China
Eight Treasure Rice, known as "八宝饭" (Bā Bǎo Fàn) in Chinese, is a classic dessert that seamlessly intertwines culinary artistry with symbolic meaning. This delightful dish is a staple during festive occasions and celebrations. The name "eight treasures" refers to the diverse ingredients used in its preparation, each holding cultural significance. Glutinous rice serves as the foundation, symbolizing unity and completeness. The dish is then adorned with an array of "treasures," such as red dates, raisins, lotus seeds, candied fruits, and nuts, creating a harmonious blend of textures and flavors. The meticulous arrangement of these ingredients not only adds visual appeal but also represents the prosperity and abundance wished upon those who partake in this sweet indulgence.
Eight Treasure Rice is not just a culinary delight; it carries profound symbolic meaning deeply rooted in Chinese culture. The number eight holds significance as a symbol of good luck and wealth, making this dessert a popular choice for celebratory occasions. Beyond its auspicious connotations, the careful layering and arrangement of the "treasures" reflect the traditional Chinese appreciation for aesthetics. As families come together to enjoy Eight Treasure Rice, it becomes a centerpiece of joyous occasions, embodying the essence of togetherness, abundance, and the sweet moments shared during festive gatherings.
Don’t see your favourite dish here?
Drop me an update of what you think people should try on their next visit to China!