32 Essential Chinese Dishes Every Traveler Must Experience

China boasts one of the most varied food cultures in the world, making it nearly impossible to compile a single definitive list of the 'best' Chinese dishes.

However, with such a vast range of flavors to explore, it's helpful to have a go-to list of must-try dishes for a truly authentic culinary adventure.

Here are some of the top dishes you absolutely can't miss.

This guide includes both the English names and their corresponding Chinese names (in Mandarin or Cantonese, based on the dish's common usage).

Peking Duck

One bite of the crispy duck skin, tender meat, fresh radish, cucumber, scallions, and sweet bean sauce wrapped in a delicate pancake, and you'll immediately understand why Peking duck has delighted food lovers—including ancient Chinese emperors—for centuries.

Legend has it that the origins of roasted duck date back over 1,500 years to Nanjing, when it was the heart of ancient China's imperial dynasties.

When the capital moved to Beijing in the 1400s, the imperial families brought their beloved roast duck recipes—and the skilled chefs who knew them—along with them.

It was in Beijing that the iconic method of serving duck in a thin, delicate pancake was created and eventually spread across the globe.

Vermicelli with Duck Blood

Many people in Nanjing firmly believe their city—not Beijing—is the true duck capital of China.

The city's passion for duck is reflected in its wide variety of dishes, such as salted duck, pancakes cooked in duck fat, and duck-filled dumplings.

But for true duck lovers, nothing compares to a simple bowl of vermicelli soup with duck blood.

Prepared with a rich duck-bone broth, duck blood curds, and various offal like liver and gizzards, this street food dish makes use of every part of the duck to create a flavor-packed experience.

Steamed Fish

Though it may seem simple, perfecting the art of steaming fish is quite challenging.

Precise timing is key. The ideal steaming time for a fish depends on its type, size, and the heat of your stove.

If you undercook the fish by even a minute, the flesh will stick to the bones; if overcooked, the flesh will become tough, losing moisture, tenderness, and flakiness.

Cantonese-style steamed fish is typically served with a drizzle of sweetened soy sauce and fresh scallions.

Dan Dan Noodles

It’s nearly impossible to resist China’s comforting dan dan noodles. The real question is: which version should you try?

Dan dan noodles are named after the traditional method of selling them over 100 years ago – carried on a dan dan pole by street vendors.

There are many variations of this beloved Sichuan dish. Some believe dan dan noodles should be served dry, with noodles mixed with minced meat, chopped scallions, spices, crushed peanuts, and sauces. Others prefer them served in a hot, spicy, salty, and nutty broth, using similar ingredients.

However, most would agree that dan dan noodles are best when topped with a generous amount of rou saozi—crispy, pan-fried minced pork cooked in lard until golden and crunchy.

Steamed Fish Head with Chopped Salted Chili

Cuisine from Hunan, a mountainous and landlocked southern province (also known as Xiang cuisine), is characterized by generous amounts of oil, salt, and chili.

The province even boasts a chili-themed folk song, declaring that 'a dish isn’t complete without chili. A dash of chili elevates any meal.'

No dish represents Hunan cuisine better than steamed fish heads topped with chopped salted chili (duo jiao yu tou).

Duo jiao, a key condiment in Hunanese households, is made by drying and dicing chili peppers, then preserving them in a jar with salt, ginger, garlic, and baijiu (Chinese liquor) for at least a week.

The rich layer of duo jiao adds a salty, spicy punch to the steamed fish head. The leftover sauce makes for a perfect dip for noodles or dumplings once the fish is finished.

Roasted Goose

Warning: Once you’ve tasted Cantonese-style wood-fired roasted goose, there’s no turning back. No other goose dish will satisfy your taste buds quite like this one.

The moment the goose hits your palate, it effortlessly breaks apart, delivering a burst of flavors from the crispy skin, rendered fat, and tender meat.

Some restaurants use unique woods, such as camphor or lychee wood, to infuse the bird with a distinctive smoky flavor.

Chaozhou Cold Fish/Crab

Chaozhou, a seaside region, is renowned for its straightforward seafood dishes that highlight the fresh, natural umami of the ingredients.

One of the finest examples of this approach is Chaozhou-style cold fish or crab.

To maintain the seafood's freshness, the fish and crabs are lightly salted and steamed, then cooled and served at room temperature to preserve their delicate flavors.

The fish is typically served with a special soybean paste from Poling, while the crabs come with a garlic-vinegar dipping sauce.

Cross-the-Bridge Rice Noodles

According to legend, cross-the-bridge rice noodles were created by a devoted wife many years ago. Her husband, who studied on an island, would receive his daily meals from her via a bridge.

As the food would inevitably cool down during the journey, the wife had the clever idea to bring a pot of scalding hot chicken broth, along with the rice noodles and raw ingredients.

Her ingenious plan worked: the chicken fat floating on top of the broth kept the liquid warm. When her husband was ready to eat, she would simply pour the ingredients into the hot soup to cook them.

Today, many noodle shops have their own take on cross-the-bridge rice noodles, offering a variety of ingredients and different broth options.

Kung Pao Chicken

One of the most globally recognized Chinese dishes, Kung Pao chicken is made by stir-frying diced chicken with scallions, ginger, Sichuan peppercorns, chilies, and crispy peanuts.

There are several origin stories, but many believe the dish was inspired by Ding Baozeng, a former Sichuan governor in the 1800s, whose nickname was Ding Gongbao—or Kungpao in Romanized form.

Legend has it that Ding was fond of a sour and salty fried chicken dish from Shandong. After relocating to Sichuan, he requested his chef to add local chili peppers and peanuts, and thus, the iconic dish was born.

Sweet and Sour Pork / Lychee Pork

Deep-fried pork can feel a bit too heavy, especially during the hot summer months. Thankfully, sweet and sour pork offers the perfect balance.

The pineapple and sauce made from sugar, vinegar, and soy sauce bring a refreshing contrast to the crispy pork in this beloved dish.

If you love sweet and sour pork, you should try the Fujian version—lychee pork. The pork pieces are incised so that they resemble the bumpy skin of a lychee once deep-fried.

Traditionally, there are no actual lychees in the dish. The sweetness comes from sugar, though some restaurants add lychee or use lychee sauce to stay true to the name.

Bonus: The rough texture of the pork's surface allows it to absorb more sauce and results in a more tender bite.

Dumplings

Who needs French fries when you can have dumplings?

Whether you prefer them steamed, boiled, or pan-fried, jiaozi are a delicious combination of carbs, proteins, and vegetables all packed into one bite.

Vinegar and chili oil are some of the best condiments to pair with Chinese dumplings.

Rouyan Pork Dumplings

One of the most unique dumpling varieties comes from Fujian—rouyan pork dumplings, which are so flavorful, they deserve a place on this list.

These mini pork dumplings have an added chewiness, thanks to their wrappers made from pork and a bit of flour.

Wenchang Chicken Rice

Although Hainanese chicken rice is often associated with China’s Hainan province, it actually originated in Malaysia, drawing inspiration from the tropical island and its renowned Wenchang chicken.

Wenchang chicken is a special breed from the island’s namesake city, known for its thin skin, tender meat, and subtly sweet flavor.

The traditional method of cooking Wenchang chicken involves blanching and air-drying it. Like Hainanese chicken rice, the Wenchang version is typically served with fragrant yellow rice cooked in chicken fat, accompanied by a flavorful chicken soup.

Locals in Hainan often pair their chicken with condiments like garlic and ginger paste, chili sauce, and the juice from small tangerines.

Mapo Tofu

A truly memorable mapo tofu delivers an explosion of flavors – a harmonious balance of salty, peppery, and fiery spices that dance across your taste buds, thanks to the variety of peppers, spices, and chilis used in its preparation.

Sichuan locals argue that the best mapo tofu is made with Hanyuan peppercorns and broad bean chili paste from the Pidu district of Sichuan.

Mapo tofu is typically made with minced pork or beef, along with tofu, of course. However, due to its immense popularity, many restaurants now offer innovative takes on this Sichuan classic, often incorporating a variety of meats.

Pork Belly with Dry, Pickled Chinese Mustard

Tender, braised pork belly is undeniably delicious, but the true highlight of this Hakka dish is the mei cai – a dry, pickled Chinese mustard that gives the dish its distinctive sour and salty flavor.

Legend has it that every Hakka family, traditionally a nomadic group in China, has their own method of pickling mei cai.

When they have an abundance of it, they turn it into a mei cai relish, which makes a perfect topping for plain rice or noodles.

Fried Rice

Whether it's a gourmet version featuring abalone and truffles or a quick fix made from leftover fridge ingredients, every great fried rice has two key components: dry yet tender rice and the unmistakable flavor of wok hei, or 'the breath of the wok.'

Jian Bing Guozi

On a chilly morning in Tianjin, nothing is more inviting than the sight of a sizzling jian bing stand, where the hot pan fills the air with delicious aromas.

Jian bing guozi is a combination of two elements: the soft, savory jian bing (crepes) and the crunchy, deep-fried guozi (crisps).

To prepare a jian bing guozi, start by ladling a mung bean batter onto a hot, flat pan. Once spread out, crack an egg and sprinkle scallions over the crepe.

After flipping the pancake, a generous spoonful of bean paste, crispy guozi sheets (or sometimes deep-fried breadsticks and vegetables) are added. The vendor, usually an elderly man, then folds the crepe and hands it to you in a paper bag, ready to be devoured.

Xiaolongbao

One of the most nerve-wracking moments at the dining table is wondering if the xiaolongbao will hold up during its journey from the steaming basket to your mouth, fearing the delicate wrapper may tear.

Xiaolongbao, also known as xiaolong tangbao, which translates to 'small basket soup bun,' has gained a massive following both inside and outside of China. This beloved dish is a delicate dumpling filled with a savory mix of soup and pork.

While pork is the traditional filling, variations of the soupy dumplings can also feature crab meat and roe, adding a rich, oceanic flavor.

Chen cun rice noodles

For those who believe the noodles are the true star of beef chow fun, not the beef itself, you should definitely give Chen cun fen (Chen village flat rice noodles) a try.

Chen cun fen, originating from Chen village in Shunde district of the Pearl River Delta, are wider, thinner, and chewier than the typical flat rice noodles.

These semi-translucent, smooth Chen cun fen noodles aren’t just for stir-fries – they also make an excellent base for dishes like steamed spareribs or seafood, soaking up all the rich flavors from the other ingredients.

Dongpo pork

Dongpo rou, named after the famous poet and statesman Su Dongpo, is a dish featuring braised pork belly cooked with rock sugar, soy sauce, yellow wine, and a blend of other seasonings.

The result is a mouthwatering slab of tender, flavorful pork that practically falls apart at the touch of your chopsticks.

This dish is a perfect complement to a bowl of steamed white rice.

Hot and sour soup

China’s renowned hot and sour soup isn’t just a wintertime favorite for warming up.

Sichuan locals believe that the soup also helps to expel excess heat and humidity from the body during the summer months.

A great hot and sour soup strikes a balance between tangy vinegar and fiery pepper spice, but it shouldn’t be overwhelmingly hot from chili peppers.

Common ingredients in this hearty soup include shredded tofu, Chinese mushrooms, wood ear mushrooms, and bamboo shoots.

Dim sum

Dim sum is not just a dish, but a way of serving food. It’s a traditional meal style from Cantonese cuisine, featuring a variety of bite-sized treats.

Dim sum is a clever way to enjoy a variety of small plates in one sitting, offering everything from pan-fried radish cake to prawn dumplings and siu mai.

The joy of dim sum comes from savoring a mix of these bite-sized dishes together, making the experience far more enjoyable than sticking to just one type.

Beef/fish poached in chili oil broth

Despite its unassuming name, ‘shui zhu’ or ‘water boil’ may sound bland, but don’t be deceived.

‘Shui zhu’ is a cooking method born in Sichuan cuisine, where thin slices of beef (shui zhu niu), pork (shui zhu roupian), or fish (shui zhu yu) are poached in a fiery chili oil broth, known as ‘water’ due to its hot and spicy nature.

Nowadays, this visually striking dish is often served with added textures, such as sliced celtuce (a type of lettuce) and flat mung bean noodles in the broth.

Barbecue pork

The ideal barbecue pork has a slightly charred exterior and balances sweetness and saltiness from maltose, wine, and soy sauce.

At a Cantonese roast shop, you can customize your char siu (barbecue pork) by selecting the fat-to-lean ratio.

If you're new to char siu, the half lean, half fatty option is the best place to start.

Barbecue pork is a versatile ingredient used in a variety of tasty dishes, from char siu macaroni soup for breakfast to char siu bao (steamed buns) served at dim sum.

Bao

Bao – a soft, steamed bread bun filled with everything from meats to vegetables – comes in various shapes and sizes.

A bao could be a simple one with a smooth, glossy exterior (mantou), or a large, volcano-shaped version stuffed with an entire meal (da bao, or 'big bao').

One of the finest types of bao is undoubtedly sheng jian bao.

The pan-fried bao is filled with savory pork and broth, topped with scallions and sprinkled with white sesame seeds.

Rou jia mo

While the Mausoleum of the Terracotta Warriors often draws visitors to Xi’an, the city’s flavorful and historically rich rou jia mo is another excellent reason to visit.

This popular street food consists of a grilled mo (flatbread) stuffed with tender, slow-braised shredded pork belly, seasoned with soy sauce, rock sugar, cinnamon, star anise, cloves, and peppercorns.

Undercooked mo is highly discouraged. A well-toasted mo should display perfect patterns, often described in a saying from Shaanxi: 'iron ring, tiger’s back, and chrysanthemum’s heart.'

Cantonese herbal soup

When it comes to therapeutic herbal soups, Cantonese parents are the true experts. These nourishing broths are slow-cooked for hours, allowing the ingredients to release their healing properties and rich flavors into the liquid.

Seasonal ingredients bring various properties to these soups, either cooling or warming the body to restore internal balance.

For instance, a soup made with apple, snow fungus, and lily petals hydrates, while winter melon and barley soups help cool the body on hot days.

Preserved sausages

There are two main varieties of Chinese salami: Laap cheung and yun cheung, the latter of which is used in Cantonese cuisine.

Laap cheung is a slightly sweet sausage, while yun cheung is made from poultry offal, lending it a more robust and gamey flavor.

Unlike European versions, Chinese preserved sausages must be steamed before they’re ready to eat.

These can be found wrapped in soft buns, stir-fried with sticky rice, or gently steamed in a clay pot.

Sweet taro paste

The key to an exceptional Fujian-style taro paste lies in binlang yu, a unique yam from Fuding county in Fujian. Its flesh, a blend of white and purple, offers a fragrant aroma with earthy, nutty, and sweet notes.

To prepare this dessert, the taro is first cooked and mashed before being mixed with sugar and lard.

The smooth, thick taro mash is then topped with sweet garnishes like dates, candied cherries, and ginkgo nuts.

Congee

When it comes to soothing your digestive system, whether you're unwell or in good health, congee (a type of rice porridge) is the go-to choice.

A beloved breakfast dish in various regions of China, this affordable and adaptable comfort food can be served simply with a splash of soy sauce and fresh scallions, or simmered with savory ingredients like chicken or fish.

In southern China, classic congee is often paired with lean pork floss and century eggs. In the north, millet-based congee with a hint of pumpkin is a popular variation.

For those with a hearty appetite, sides like soy sauce-fried noodles, crispy youtiao (deep-fried breadsticks), or soy milk are often served. You can enjoy them on their own, or mix them into the congee for added texture and flavor.

Chaozhou beef balls

Visitors to Chaozhou can't resist taking home a family-sized pack of these incredibly bouncy and flavorful beef meatballs, crafted by hand to achieve the perfect texture.

Renowned for their skill in preparing beef, Chaozhou locals are also famous for other beef-based dishes, including their savory beef hot pot.

Sweet rice balls

A beloved dessert throughout China, sweet rice balls, known as tangyuan, are enjoyed in various regions across the country.

Ningbo is one of the top destinations to try these chewy, mochi-like sweets.

The soft, tender outer layer is made from sticky rice, while the inside is filled with a blend of black sesame, sugar, and lard.

The addition of lard imparts a rich fragrance and glossy finish to the filling.