Food
Food
Chinese food is regional, practical, festive, and deeply local. Climate, trade routes, rivers, farming, migration, and daily habits all shape what people eat.
Featured
Eight Great Cuisines
The famous eight cuisines are a useful doorway into Chinese food: Sichuan, Cantonese, Shandong, Jiangsu, Zhejiang, Fujian, Hunan, and Anhui. Huaiyang is a major tradition within Jiangsu cuisine. In reality, every province, city, and street corner adds more flavor.
Explore the eight great cuisines
Eight distinct traditions, each with its own ingredients, techniques, and local history.
Shandong Cuisine
One of China's oldest culinary traditions, known for seafood, broths, crisp textures, wheat foods, and clean northern flavors.
Sichuan Cuisine
Chili, Sichuan peppercorn, fermented bean paste, and layered aromas define dishes like hotpot, mapo tofu, and twice-cooked pork.
Cantonese Cuisine
Dim sum, roast goose, seafood, slow soups, and tea-house dining show a cuisine built on freshness and delicate technique.
Jiangsu Cuisine
Jiangsu cooking includes Huaiyang and other regional styles. Fine knife work, gentle cooking methods, freshwater ingredients, and balanced flavors are especially associated with Huaiyang cuisine.
Fujian Cuisine
Fish balls, carefully built soups, red rice-wine lees, and southern noodle dishes connect Fujian’s sea-facing cities with its mountain communities.
Zhejiang Cuisine
Tea-scented shrimp, slow-braised pork, coastal seafood, and seasonal bamboo shoots reveal the different kitchens of Zhejiang.
Hunan Cuisine
Fresh chilies, smoked meats, pickled vegetables, and strong aromatics create bold, direct flavors different from Sichuan's numbing heat.
Anhui Cuisine
Fermented mandarin fish, mao tofu, bamboo shoots, and slow-cooked dishes reveal a cuisine shaped by preservation, mountain ingredients, and control of heat.
More regional flavors and local favorites
Taiwan and the northeast have their own rich food traditions; individual dishes and night markets open other ways to explore.
Taiwan Food
Discover Taiwan through braised pork rice, beef noodles, oyster omelets, neighborhood breakfasts, tea, and the distinctive small eats of Tainan.
Northeast Cuisine
Hearty stews, crisp guobaorou, pickled cabbage, dumplings, and seasonal vegetables reveal the varied kitchens of northeast China.
Night Markets
Skewers, noodles, fried snacks, fruit, buns, tofu, and local sweets make evening food streets one of China's easiest travel pleasures.
Peking Duck
A chef carves glossy roast duck at the table, serving crisp skin and tender meat with pancakes, scallions, cucumber, and sauce.
Lanzhou Beef Noodles
Clear broth, hand-pulled noodles, beef slices, radish, herbs, and chili oil create a balanced northwest bowl.
A Taste of China
Explore flavors by region
From Northeast China's hearty stews to Jiangnan's delicate dishes and Sichuan's lively spice, find a few flavors to start with. Hover, focus, or tap a card to discover signature dishes.
