Top 16 Must-Try Dishes When Visiting China

Chinese Steamed Buns are delicious and perfect for busy mornings when you don't have time for a proper breakfast but still need to eat. The key to enjoying Chinese steamed buns is knowing which type is the best as there are many different varieties. In fact, what makes steamed buns delicious is the filling inside the steamed bun. Chinese steamed buns are typically made with white flour, but other ingredients such as cornmeal, sweet potato, pumpkin, sometimes are added to the dough. As a popular food, Mantou has a firm place on the dinner table of Chinese families.

So, the list of favorite dishes for travelers when visiting China always includes steamed buns, and you can visit any restaurant or steamed bun stall in China to enjoy this dish. Chinese steamed buns are typically made with white flour, but often have other ingredients added such as cornmeal, sweet potato, and sometimes pumpkin added to the dough. As a popular food, steamed buns have a firm place on the table of Chinese families. Today, Chinese steamed buns come in many different variations from no filling to filled with meat, from meat filling to vegetarian filling, all of which are loved by people.

Youtiao, known in southern China as Yu Char Kway, is a long strip of deep-fried dough with a brown color, also popular in other East Asian and Southeast Asian cuisines. Typically, youtiao is salted to taste mildly salty and is lightly scored on the body of the dough to allow tearing along the length. Youtiao is often eaten for breakfast as a side dish with rice porridge, soy milk, or regular milk sweetened with sugar. Youtiao may also be known as Chinese cruller, Chinese oil stick, Chinese oil-fried breadstick, Chinese doughnut, and Chinese fried bread. In Vietnamese cuisine, it is known by a name that sounds similar to how it is pronounced in Cantonese, which is dau chao quay or simply banh quay.

Youtiao is another delicious breakfast item to try on your trip to China. This dish is made by taking pre-made dough, rolling it into breadsticks, and frying them in a pot of hot oil. As you might guess, fried dough sticks can be quite oily. Youtiao is occasionally dipped into various sauces, such as xiufen soup and soy sauce. Youtiao is also an important component of some dishes in Shanghai cuisine. The best way to eat Chinese fried breadsticks is to dunk them into a bowl of hot Chinese soy milk, or doujiang in Chinese.

Chinese Pancake Wraps (Burritos) resemble a burrito packed with all the essential ingredients and delicious flavors. Similar to crepes, Chinese pancake wraps are perfect for eating on the go and are often sold by street vendors in every major city in China. They are always fresh to the extent that Chinese pancake wrap chefs will spread the pancake mix onto a round cast-iron grill when ordered. From there, you'll see a mix of ingredients combined, including eggs spread over the pancake, chives, scallions, and crispy wonton in the middle.

A layer of sweet and spicy chili sauce also enriches the flavor of Chinese pancake wraps. Each Chinese pancake wrap chef may also have their secret ingredient. While studying at Peking University, a popular pancake wrap stall even filled the pancake wraps with pomegranate-thai chicken, which was a fantastic highlight. Chinese pancake wraps are also super affordable, making them not only a tasty breakfast option but also a budget-friendly choice for traveling in China.

Yunnan Province, located in western China, is renowned for its rice noodles and other rice-based products, and this dish is the locals' favorite. Yunnan Rice Noodles, also known as Yunnan Mixian, is the most famous light dish in the Yunnan region. It's popular among locals for breakfast, lunch, or dinner. Nowadays, it's even sweeping the nation for its chewy, soft, smooth texture, rich ingredients, and various flavors. Popular types of Yunnan rice noodles include bridge rice noodles, small rice noodles, boiled rice vermicelli, tofu rice noodles, stir-fried rice noodles, cold snail rice noodles, and more.

Yunnan Rice Noodles are made in various shapes from rice flour, but the most common shape is round, somewhat resembling spaghetti. Another popular flat and wide shape also exists. Yunnanese like to add ingredients to rice noodles such as braised meat, pickled vegetables, spicy sauce, and chopped scallions. Other toppings like chicken, beef, lamb, sweet sauce, and even tofu are possible. Different cooking methods contribute to creating many delicious Yunnan rice noodle dishes. Whether it's hot and spicy soup noodles, cold Yunnan rice noodles in summer, or stir-fried noodles, all are worth trying, especially for first-time Yunnan travelers.

Dimsum is a traditional Chinese meal consisting of small steamed dishes and other light snacks, often served with tea. Today, Dimsum is enjoyed across China and worldwide, but the dishes are believed to originate from the southern Chinese region of Guangdong before spreading to Hong Kong. Dimsum is renowned throughout China and served as small, bite-sized portions, typically accompanied by tea, making for a complete breakfast or brunch. Dimsum, translated literally, means “touching the heart,” and encompasses a variety of dishes such as savory buns, steamed and fried dumplings, and rolls.

Dimsum dishes include a variety of seafood, meat, and vegetables prepared in various ways: steamed, fried, or baked. Shumai are thin, round dumplings with a cup-like shape and usually filled with pork, shrimp, or a combination of both, often with a small amount of vegetables like bamboo shoots, black mushrooms, and water chestnuts. Har Gow, the most popular dish in Dimsum, consists of shrimp encased in a thin, translucent dumpling skin and steamed in bamboo baskets.

To keep warm and nourish the body during winter, people in Hong Kong often enjoy lamb stew made from flavorful ingredients such as onions, ginger, soy sauce, fermented tofu, and sesame paste. While northerners also favor hearty lamb dishes like braised lamb, stir-fried lamb with scallions, and grilled lamb with cumin, when it comes to the most popular lamb preparation, it's still the hot pot or shabu-shabu that retains the savory taste of the meat. Northern Chinese lamb stew is rich, hearty, and robust, in stark contrast to the delicate cuisine of the south.

Lamb stew is an herbal soup made from lamb, herbs, and other ingredients. Traditionally, mutton is used for this dish. Its flavor comes from the meat, over 10 types of herbs, as well as fermented tofu. The soup is served hot with rice. Traditionally, lamb is only slaughtered for special occasions like weddings, and thus Hainan lamb stew is only served on such festive occasions. A Teochew-style variation of lamb stew is attributed to Ng Seok Jua, who began selling this soup at a stall along Beach Road in 1962. This version features a lighter broth without fermented bean curd and bamboo shoots, typically added to the original lamb stew variant.

Clearly, China is not short of noodle dishes, and Chinese noodle recipes are incredibly diverse and rich. Winter is the perfect season for noodle dishes, especially piping hot ones. Lanzhou beef noodle soup, one of the famous dishes in China, may look simple and ordinary. However, it has successfully won the hearts of all food enthusiasts. Compared to the trendy Trung Khánh noodles, Lanzhou beef noodle soup has been a traditional Chinese noodle for quite a long history.

A typical bowl of Lanzhou beef noodle soup is described as “1 clear, 2 white, 3 red, 4 green, 5 yellow,” referring to the clear broth, white radish, red chili oil, green coriander, and yellow noodles. Particularly essential is the alkali water, a traditional ingredient in hand-pulled Lanzhou noodles indeed, giving a pale yellow color to the noodles. Lanzhou beef noodle soup features ingredients including flavorful clear broth, shaved beef, soft Chinese radish slices, plenty of cilantro and green onions, rich red chili oil, and chewy hand-pulled noodles. If you've ever visited China, especially the northern provinces, you should try at least an authentic bowl of Lanzhou beef noodle soup. You might be served with extremely thick, thick, thin, super thin noodles, and even have the chance to watch the hand-pulling process.

Originating from Trung Khanh, a city in southwestern China that also brought the world hotpot, Trung Khanh grilled fish is a Chinese specialty satisfying the palates of spice lovers. This dish features a whole fish laid flat on a metal serving tray, bathed in a rich, fragrant broth, and often accompanied by vegetables. What sets this dish apart from Western cooking methods is that the entire fish is coated and roasted with various fiery spices, such as Sichuan peppercorn and chili powder.

This authentic Chinese dish combines three main elements: whole grilled fish, flavorful mala broth (or numbing broth), and your choice of toppings and side dishes to create a bold, enticing, and delicious meal, perfect for sharing in large groups. Plus, everything is served on a heated metal skillet, creating the perfect fusion of steamboat, mala hotpot, and grilled fish. Often enjoyed with dried chili and peppercorns, this grilled fish has become a signature dish at various Chinese eateries, spreading to Singapore, joining the ranks of must-try mala hotpots and spicy crayfish. This dish is sure to impress and delight spice enthusiasts as it becomes the centerpiece of the feast.

Hotpot stands out as one of the most beloved dishes across China. Its origins trace back to Mongolia around 800-900 years ago. Initially, it consisted of meat (including lamb and horse) and non-spicy broth. From there, hotpot spread throughout China, where various regional variations developed and continue to thrive today. Chinese Hotpot is a communal and delightful dining experience. You'll encounter it when traveling in China or even in Vietnam, although Chinese and Vietnamese hotpots have their distinct differences.

A diverse array of ingredients can be found in Chinese Hotpot, all simmering in the pot, including meats, seafood, vegetables, mushrooms, tofu products, egg dishes, and noodles made from beans, potatoes, or sweet potatoes. You can either fish out the fully cooked food from the boiling pot and eat it directly or dip it in sauce before consumption. There are countless variations of hotpot in China. If you enjoy spice, try Sichuan Hotpot. If you're a fan of lamb, Beijing-style Instant-boiled Lamb Hotpot is your best bet. For a light and refreshing flavor, Chaoshan Beef Hotpot is perfect for you.

Cold Skin Noodles, or liangpi, are a type of wide, flat noodles, typically made from wheat flour (though rice flour can also be used). Liangpi is traditionally made by steaming thin dough made from starch, a method that's quite intricate. The term 'liangpi' translates literally to 'cold skin.' Served year-round across China, the dish originates from Shaanxi province in northwest China, with its capital being the city of Xi'an. Cold skin noodles have become popular throughout China and even abroad for their delicious taste, especially in the summer.

The elastic, chewy, and nearly smooth texture of liangpi cold skin noodles makes them an ideal choice for cold noodle dishes, drizzled with flavorful sauces and paired with crunchy fresh vegetables like cucumbers and bean sprouts. You can enjoy this street food at most day markets or night markets and in restaurants across China. As a cold dish, it's also a fantastic light meal on a hot summer day. These noodles are easy to digest, making them a perfect light meal between heavier ones. Making fresh liangpi at home with just flour, water, and a bit of salt is somewhat complex, but it's a dish worth trying.

Large plate chicken in Chinese, is a stewed chicken dish. It is a popular dish originating from Tan Cuong. The dish became popular in Tan Cuong in the mid to late 1990s. It was served by restaurant owners along the Tan Cuong highway as a quick meal for truck drivers who often arrived at an unusual time of day. Its rich flavor and deliciousness quickly made it a favorite in the area and later spread to the rest of China. The main ingredients are chicken, bell peppers/chili peppers, and potatoes, cooked with onions, garlic, ginger, dried chili, ground white pepper, cloves, Sichuan pepper, chili bean paste, soy sauce, and optional beer or cooking wine.

The whole chicken is cut into bite-sized pieces (usually not deboned), stir-fried with spices and finely chopped vegetables, then simmered in broth, creating a dish reminiscent of savory and spicy braised meat. Tan Cuong plate chicken is often served with laozi (hand-pulled noodles) or laghman and is shared among family and friends in a communal manner. If hand-pulled noodles are not available, you can use any type of fresh or dried noodles as a substitute. Other variations of the dish may be served with a type of bread mainly consumed in Tan Cuong, often baked or roasted in Tan Cuong and elsewhere.

Beijing Roast Duck is an iconic dish of Beijing, consisting of thin slices of roasted duck meat, tender and crispy skin wrapped in a thin pancake, along with sliced scallions, cucumbers, and either hoisin sauce or sweet bean sauce. Evidence of preparing roast duck in China dates back to the Southern and Northern Dynasties period (420-589). Interestingly, although Beijing Roast Duck is named after Beijing ('Peking' is an older spelling), it originates from the former southern capital of China, Nanjing, located in Jiangsu Province to the east.

Beijing Roast Duck is a must-try when in Beijing, China. The process of eating roast duck is somewhat ceremonial. The chef will present the whole roast duck before you and carve it. A single Beijing Roast Duck can be sliced into 120 thin pieces, each containing tender duck meat and crispy skin. You can then wrap a piece of duck in a lotus leaf-shaped pancake, garnish it with sauce, finely sliced scallions, and julienne cucumber, and enjoy.

Beijing Roast Duck has played a prominent role in China's international relations throughout the 20th and 21st centuries. Political and diplomatic leaders such as Henry Kissinger, Richard Nixon, and Fidel Castro have all enjoyed this famous Chinese dish. The most famous place to eat Beijing Roast Duck is Quanjude Restaurant; Bianyifang is more budget-friendly; and Da Dong Restaurant offers a more upscale experience.

Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food reigns supreme and the distinctive flavors of the Sichuan peppercorn give the dish a unique numbing effect. It seems that Sichuan peppercorns not only enhance the aroma but also numb your tongue to be able to absorb more heat! The name of the dish roughly translates to 'grandma's pockmarked tofu.' Whatever its origin, mapo tofu has transcended Sichuan Province and spread worldwide.

Mapo Tofu has undergone many different variations as restaurants and fast-food outlets have improvised this dish with their own recipes, often toning down the level of spiciness, adding various vegetables, and turning the dish into something entirely different! It typically consists of tofu soaked in a spicy sauce, usually a thin, oily mixture, brightly red in color, made from douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, usually pork or beef. Cooked with the robust flavors of Sichuan peppercorns, mapo tofu has a distinctly numbing and spicy taste. The spicy sauce envelops the tender tofu pieces, topped with savory minced pork/beef, scallions, and Sichuan peppercorns (or Sichuan pepper).

Rou Jia Mo, also known as Chinese-style hamburger, is a popular street food in Shaanxi, Shaanxi Province. Made with pork, its history can be traced back to the Warring States period. The meat is characterized by its bright red color, tenderness, and sweetness. 'Mo' means bread made from fermented dough. The meat is placed inside the bread. Unlike Western-style sandwich, the meat, usually pork, is stewed in a pot with over 20 spices, including ginger, cloves, chili, star anise, Chinese cinnamon, and rock candy,... It is then chopped and placed inside two specially baked bread halves. A little stewed pork broth is drizzled simultaneously with the minced pork to enhance the flavor. The tender pork and crispy bread with the fragrance of thick dough.

Fan Ji restaurant is one of the top Rou Jia Mo restaurants in Shaanxi, this long-standing restaurant has a history of over 60 years. The braised and chopped pork (La Zhi Rou) cooked here can make people drool. Here you can enjoy traditional Shaanxi sandwiches with fragrant stewed pork, or a bowl of delicious pork noodles. Tan Yu restaurant sells the most delicious Shaanxi Sandwich, although it only has a history of 20 years. There are also Liu Feng restaurant, Wang Kui restaurant,...selling this dish.

Sweet and Sour Pork is very popular among both Chinese and foreigners, although there is no clear story about the origin of this dish. You can find it in traditional Chinese restaurants and also in the dishes of budget-friendly Chinese-American cuisine. Many different regions in China have their own way of making sweet and sour pork such as Hubei, Jiangsu,...these provinces all have a sweet and sour sauce made from vinegar and sugar.

Sweet and Sour Pork gradually became popular and then spread globally as the first Chinese immigrants brought this dish to the world. Nowadays, you can find sweet and sour pork everywhere. This dish is prepared very elaborately: the outer layer is covered with sweet and sour sauce so it has a slightly sweet and sour taste. The meat inside is coated with flour then deep-fried, crispy on the outside and tender inside. You will love its rich flavor as soon as you take the first bite. Sweet and Sour Pork is a comforting dish, can be paired with other foods like pineapple, apple, and tomato. The most popular is Sweet and Sour Pork with pineapple.

Red-braised Pork Belly is regarded by many locals and non-Chinese who have tasted it as the best dish in China. It was also a favorite dish of Chairman Mao Zedong. Though the preparation varies from place to place, it all has a deliciously sweet flavor without being overwhelming. The cooked dish has a reddish-brown color, symbolizing prosperity and happiness in Chinese culture, hence it's a must-have dish for family reunions on New Year's Eve. Chinese people also commonly eat it in their daily lives.

Red-braised Pork Belly is a very famous dish in China. Everyone knows that, and there are many versions and variations based on the original. Some more popular variations include adding squid, boiled eggs, and tofu. The ingredients are very simple: pork belly, oil, rock sugar or granulated sugar, rice wine, soy sauce, dark soy sauce. The pork belly pieces are braised with soy sauce, rice wine, sugar, and various spices to create a salty, sweet, fragrant flavor, and the taste of the sugar balances the dish. The skin and fat become tender, not greasy, and melt in your mouth. Besides the desired flavor and texture, the braised pork belly also stands out with its shiny reddish-brown color.