What to Eat in China
China has many regional cuisines: wheat noodles and dumplings in the north, rice in the south, Sichuan heat, Cantonese dim sum, Beijing duck and a breakfast culture that changes every few hundred kilometres.
A travel guide describes Sichuan food as bold and spicy, Cantonese food as lighter with dim sum and dumplings, and Beijing as known for Peking duck.
It names hot pot, jiaozi, fried rice and chow mein as staples and says street food is common in night markets.
How a day of eating goes
Street meals cost 15 to 30 yuan in 2026, and mid-range restaurants 60 to 150 a head.
Hot pot is communal dining where diners cook ingredients at the table, at 100 to 180 yuan a head.
Breakfast and brunch
Breakfast changes every few hundred kilometres: congee in the south, noodles in the north-west, dumplings and fried dough nationwide.
Congee
A slow-cooked rice porridge with toppings such as chilli oil, crispy shallots and spring onions.
Har gow and siu mai
Prawn and pork dumplings from the Cantonese dim sum table.
Jianbing
A street crêpe with egg, a crisp cracker and sauces.
Youtiao and doujiang
Fried dough sticks eaten with soy milk.
Lanzhou beef noodles
Hand-pulled noodles in a clear beef broth, from Lanzhou.
Shengjianbao
Pan-fried pork buns from Shanghai.
Reganmian
Sesame paste noodles from Wuhan.
Guilin mifen
Rice noodles with braised meat and pickles, from Guangxi.
Street food and snacks
Street food is cheap, 15 to 30 yuan a meal in 2026, and a travel guide says to choose busy stalls.
Dan dan noodles
Noodles topped with a spicy sauce of minced pork and preserved vegetable, from Sichuan.
Malatang
Skewers chosen by the diner and boiled in a numbing, spicy broth.
Roujiamo
Chopped braised meat in a flat bun, from Xi'an.
Yangrou chuan
Cumin-spiced lamb skewers, from Xinjiang.
Zibo barbecue
Grilled skewers wrapped in thin pancakes with spring onion, from Zibo.
Starters and small plates
Starters are dumplings, cold dishes and cakes.
Xiaolongbao
Dumplings filled with a hot soup, from Shanghai; a 2026 guide prices them at 25 to 40 yuan.
Zongzi
Sticky rice parcels wrapped in bamboo leaf, for the Dragon Boat Festival.
Smashed cucumber salad
Cucumber smashed and dressed with garlic, vinegar and chilli oil.
Spring rolls
Thin pastry rolls filled with vegetables or meat and fried.
Wontons in chilli oil
Boiled dumplings dressed in chilli oil.
Soups and stews
Soups are sour, spicy or clear.
Hot and sour soup
A thickened soup sharpened with white pepper and vinegar, with tofu, egg and wood ear mushrooms.
Yangrou paomo
A lamb soup with crumbled flatbread, from Xi'an.
Wonton soup
Pork dumplings in a clear broth.
Tomato and egg soup
Egg ribbons in a light tomato broth.
Winter melon soup
A clear soup of winter melon.
Main dishes
Mains are regional: Sichuan heat, Cantonese roast meats, Beijing duck and northern dumplings.
Mapo tofu
Soft tofu in a spicy, numbing sauce with minced meat, from Sichuan.
Kung pao chicken
Diced chicken stir-fried with dried chillies and peanuts.
Peking duck
Roast duck served with pancakes and sweet bean sauce, from Beijing; 200 to 400 yuan for two to four people in 2026.
Jiaozi
Dumplings of pork and vegetables, boiled or pan-fried; a staple of the north.
Char siu
Pork marinated and roasted with a sweet glaze, from Guangdong.
Hongshao rou
Pork belly braised until soft in soy and spices.
Twice-cooked pork
Pork belly boiled, sliced and stir-fried with leek and bean paste, from Sichuan.
Chongqing hot pot
Hot pot, communal dining where diners cook at the table; 100 to 180 yuan a head in 2026.
Desserts and sweets
Sweets are custard, sticky rice and festival cakes.
Dan tat
Egg custard tarts from Hong Kong and Guangdong dim sum.
Mooncakes
Filled pastries for the Mid-Autumn Festival.
Tangyuan
Glutinous rice balls in sweet soup, for the Lantern Festival.
Tanghulu
Fruit on a stick in a hard sugar glaze.
Mango pomelo sago
A chilled dessert of mango, pomelo and sago in coconut milk.
Drinks
Tea, rice wine and baijiu are central to dining.
Gongfu tea
A tea service using a small pot and tiny cups.
New-style tea
Fruit and cheese-foam tea drinks from chains.
Baijiu
A strong grain spirit central to dining.
Rice wine
A fermented rice wine.
Suanmeitang
A chilled sour plum drink.
What is changing
A May 2026 guide says QR-code apps dominate payment and cash is less common in trendy areas. A 2019 guide did not mention mobile payment.