Hot Dry Noodles
Wuhan’s beloved breakfast noodles, tossed with sesame paste and pickled vegetables.
Meet this food →The food index
Know what’s
on the table.
Every food in plain English—with its Chinese name, home region, flavor and place in everyday life.
Mapo Tofu
Soft tofu in a deeply savory, chilli-red sauce with the tingle of Sichuan pepper.
Meet this food →
Rice Noodle Rolls
Soft sheets of steamed rice batter folded around simple fillings and dressed with soy sauce.
Meet this food →
Crossing-the-Bridge Noodles
A Yunnan rice-noodle meal assembled at the table in a bowl of piping-hot broth.
Meet this food →
Guo Bao Rou
Crisp pork in a bright sweet-and-sour glaze, a signature dish of Harbin.
Meet this food →
Dan Dan Noodles
Small portions of wheat noodles seasoned with chilli oil, Sichuan pepper, preserved vegetables and minced pork.
Meet this food →
Sichuan Hot Pot
A communal hot pot whose best-known broths layer dried chillies, Sichuan pepper and fermented seasonings.
Meet this food →
Twice-Cooked Pork
Slices of pork belly cooked twice with fermented bean paste, leeks and peppers.
Meet this food →
White Cut Chicken
Gently poached chicken prized for its tender texture, clean flavor and fragrant dipping sauce.
Meet this food →
Roast Goose
Cantonese goose roasted until the skin is lacquered and crisp while the meat stays succulent.
Meet this food →
Chaoshan Beef Hot Pot
A clear-broth hot pot focused on exceptionally fresh beef cut into different textures.
Meet this food →
Biang Biang Noodles
Extra-wide hand-pulled wheat noodles dressed with vinegar, chilli and sizzling hot oil.
Meet this food →
Liangpi
Cool, chewy starch noodles tossed with vinegar, chilli oil, garlic and crisp vegetables.
Meet this food →
Yangrou Paomo
A Xi’an lamb soup in which diners crumble dense flatbread before it is simmered in the broth.
Meet this food →
Mushroom Hot Pot
A seasonal Yunnan hot pot built around the aromas and textures of local wild mushrooms.
Meet this food →
Steam Pot Chicken
Chicken slowly steamed in a special clay pot so condensation forms an intensely clear broth.
Meet this food →
Wuchang Fish
Hubei’s freshwater blunt-snout bream, closely associated with Ezhou and often served whole and steamed.
Meet this food →
Mianwo
A ring-shaped Wuhan breakfast fritter with crisp edges and a tender rice-and-soy center.
Meet this food →
Di San Xian
A northeastern stir-fry of potato, eggplant and green pepper in a glossy savory sauce.
Meet this food →
Fuqi Feipian
Thin slices of beef and selected offal dressed with chilli oil, Sichuan pepper and crunchy aromatics.
Meet this food →
Claypot Rice
Rice cooked in a clay pot with savory toppings and a prized layer of crisp rice at the bottom.
Meet this food →
Youpo Noodles
Handmade noodles topped with chilli, garlic and scallions, then awakened by a splash of sizzling oil.
Meet this food →
Xuanwei Ham
A celebrated dry-cured Yunnan ham known for its deep aroma, rosy color and concentrated savoriness.
Meet this food →
Hutang Rice Noodles
Thin rice noodles in Wuhan’s thick, peppery freshwater-fish broth, traditionally served with crisp youtiao.
Meet this food →
Pork and Vermicelli Stew
Pork belly and translucent starch noodles slowly braised in a deeply savory northeastern stew.
Meet this food →
Chicken and Mushroom Stew
Chicken braised with fragrant dried mushrooms, traditionally including hazel mushrooms, in a northeastern comfort dish.
Meet this food →
Sha Zhu Cai
A generous northeastern pork-and-sour-cabbage feast traditionally connected with winter pig slaughter.
Meet this food →
Bobo Chicken
Skewers of chicken and vegetables steeped in a fragrant, chilli-red Sichuan sauce.
Meet this food →
Zhong Dumplings
Chengdu pork dumplings dressed with aromatic chilli oil and sweetened soy sauce.
Meet this food →
Cantonese Yum Cha
A Cantonese tea-house meal pairing tea with shared dim sum such as shrimp dumplings, siu mai and steamed buns.
Meet this food →
Double-Skin Milk
A silky Shunde milk custard named for the two delicate milk skins formed during preparation.
Meet this food →
Xi’an Meatball Hulatang
Xi’an’s thick, peppery breakfast soup with halal beef or lamb meatballs and vegetables.
Meet this food →
Dai Grilled Fish
Fish packed with fresh herbs and spices, then grilled in the fragrant style of Yunnan’s Dai communities.
Meet this food →
Erkuai and Ersi
Related Yunnan rice foods: erkuai is shaped as cakes or sheets, while ersi is cut into noodle-like strands.
Meet this food →
Pork Rib and Lotus Root Soup
A beloved Hubei soup of pork ribs and lotus root simmered until tender and deeply comforting.
Meet this food →
Xiangyang Beef Noodles
A robust Xiangyang breakfast bowl of alkaline wheat noodles, beef or beef offal and a fragrant red broth.
Meet this food →
Three-Delicacy Doupi
Wuhan’s celebrated crisp bean-and-egg parcel filled with sticky rice and three savory delicacies.
Meet this food →
Northeastern Sauerkraut Dumplings
Plump northeastern dumplings filled with pork and naturally fermented napa cabbage.
Meet this food →
Grilled Cold Noodles
A beloved northeastern street snack of chewy noodle sheets griddled with egg, sauce and aromatics.
Meet this food →No foods match this filter yet.