Exploring China's vast culinary landscape offers a glimpse into the country's diverse culture and history, with each region presenting its unique dishes. When you find yourself wandering the bustling streets and tranquil countryside of China, immerse yourself in the local cuisine by trying these regional specialties:
Beijing – Peking Duck
The capital's iconic Peking Duck, with its crispy skin and succulent meat, roasted to perfection and traditionally served with thinly sliced vegetables and steamed buns, is a must-try delicacy, reflecting Beijing's imperial gastronomic history.
Shanghai - Xiaolongbao
Shanghai's dynamic food scene brings the famous xiaolongbao to the fore; these delectable soup dumplings with a juicy broth hidden within fine, pleated dough are a culinary revelation.
Xi’an (Shaanxi province) - Roujiamo
Indulge in Xi’an's roujiamo, a street food delight often called a Chinese hamburger, where a plethora of fillings ranging from pork to lamb are encased in a pita-esque bun and seasoned with a blend of fragrant herbs and spices.
Chengdu (Sichuan province) – Hot Pot
For the adventurous palate, Chengdu's hot pot is an interactive and spicy affair with a variety of ingredients cooked in a pot of simmering, spiced broth known for the distinctive tingly sensation of Sichuan pepper.
Luoyang (Henan province) – Water Banquet
In Luoyang, partake in the Water Banquet, an elaborate array of 24 dishes steeped in Tang dynasty traditions, where broths and gravies play a lead role, perfect for special occasions or simply to savor local heritage.
Hangzhou (Zhejiang province) – Beggar’s Chicken
Discover the legend behind Hangzhou's Beggar's Chicken, a slow-cooked, aromatic wonder wrapped in clay or lotus leaves which unveils tender meat and a storied past.
Kunming (Yunnan province) – Crossing-the-Bridge Noodles
Kunming's famous Crossing-the-Bridge Noodles come with a heartwarming tale and allow diners the pleasure of personalizing their soup with fresh, vibrant ingredients like turkey, chicken, and rice noodles.
Nanjing (Jiangsu province) – Duck Blood and Vermicelli Soup
Nanjing's culinary bravery shines with its Duck Blood and Vermicelli Soup, balancing the rich, savory broth with delicate vermicelli for those with a taste for the unconventional.
Guangzhou (Guangdong province) – Kao Ru Zhu
A foray into Cantonese cuisine wouldn't be complete without Guangzhou's kao ru zhu, the succulent roasted suckling pig, deeply rooted in Chinese culinary lore.
Qingdao (Shandong province) – Spicy Grilled Squid
Lastly, Qingdao's affinity for seafood is captured with its Spicy Grilled Squid, a local beachfront favorite that's perfect for enjoying alongside a cold Tsingtao beer.
