China is a large country that’s home to many rich, flavorful dishes.
Although there are staples that can be found throughout the country, the cuisine varies greatly from region to region.
For example, Shanghai boasts xiao long bao (soup dumplings), while Beijing has Peking duck.
Keep scrolling for 24 delicious dishes to try on your next trip to China.
To make cong you bing — the Chinese version of a savory pancake — chopped scallions are folded into delicious flatbread.
The combination of tender duck meat and crispy skin makes Peking duck one of China’s tastiest dishes. If you’re looking for the authentic experience, eat your duck wrapped in a pancake with scallions, cucumbers, and hoisin sauce. The dish is from Beijing.
Yu xiang rou si features shredded pork doused in hot garlic sauce with sauteed vegetables such as mushrooms and peppers. The dish originated in the southwestern province of Sichuan.
Named after Su Dongpo, a well known poet, statesman, and painter from China’s Hangzhou region, Dongpo pork is pork belly that’s pan-fried and braised. The thick-cut pork is both fat and lean meat.
If you’re looking for something spicy, try la zi ji, a dish from the Sichuan province. Fried pieces of chicken breast are paired with peppercorn, chili, and sesame, making for a flavorful dish that will have your mouth on fire.
Although the sweetness of osmanthus lotus root makes it taste like candy, lotus root is actually a vegetable. For this dish, the lotus root is covered in a sweet red sauce, filled with glutinous rice, and paired with a tiny bit of osmanthus plant. It’s served as street snack in Shanghai and is also found in the city of Hangzhou.
The Chinese version of a burger, iou jia mo is pulled or shredded meat (commonly pork) stuffed into a doughy flatbread bun. The street food originally comes from the Shaanxi province, but can now be found pretty much everywhere in the country.
Xiao long bao are Shanghai’s version of dumplings. Filled with either pork or crab meat along with a savory broth, these soup dumplings are best eaten by first biting the corner, letting the broth run onto your spoon, and then eating the dumpling and slurping the broth.