Hot Dry Noodles
Wuhan’s beloved breakfast noodles, tossed with sesame paste and pickled vegetables.
Meet this food →A regional food guide
Discover China,one dish at a time.
A clear, visual guide to what people eat across China—from iconic regional dishes to everyday favorites.
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Explore China by region
From the tingling heat of Sichuan to the gentle freshness of Guangdong, geography changes everything on the table.
Foods worth knowing
Meet the classics
Short, useful introductions: what it is, where it comes from, what it tastes like and when people eat it.
Mapo Tofu
Soft tofu in a deeply savory, chilli-red sauce with the tingle of Sichuan pepper.
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Rice Noodle Rolls
Soft sheets of steamed rice batter folded around simple fillings and dressed with soy sauce.
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Crossing-the-Bridge Noodles
A Yunnan rice-noodle meal assembled at the table in a bowl of piping-hot broth.
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Guo Bao Rou
Crisp pork in a bright sweet-and-sour glaze, a signature dish of Harbin.
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Twice-Cooked Pork
Slices of pork belly cooked twice with fermented bean paste, leeks and peppers.
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Cantonese Yum Cha
A Cantonese tea-house meal pairing tea with shared dim sum such as shrimp dumplings, siu mai and steamed buns.
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