Sources and licenses

Image credits

This register documents the creator, source, license and production method for the visual assets published by Chinese Food Atlas. Files may be resized, center-cropped and converted to AVIF or WebP for delivery.

Author portrait

Sophia Song uses a watercolor-style gallery illustration on her editor page instead of publishing a face photograph. It is presented as an author image, not documentary photography, and is not licensed for reuse.

Watercolor-style illustration of Sophia Song visiting an art gallery

Sophia Song, founder and editor

Watercolor-style gallery illustration used on Sophia Song’s editor profile.

Provided by Sophia Song for Chinese Food Atlas · No reuse license granted

Original food photography

Food photographs credited to Chinese Food Atlas are original site editorial assets. They may be resized, cropped and converted for web delivery and are not licensed for reuse.

Hot Dry Noodles

A bowl of Wuhan hot dry noodles topped with pickled vegetables and scallions.

Roujiamo

Three Xi’an-style roujiamo flatbreads filled with braised meat.

Rice Noodle Rolls

Steamed Cantonese rice noodle rolls served on a plate with soy sauce.

Guo Bao Rou

A plate of crisp guo bao rou pork coated in a glossy sweet-and-sour sauce.

Biang Biang Noodles

A bowl of wide biang biang noodles with chilli, vegetables and braised beef.

Liangpi

A bowl of Shaanxi liangpi with cool starch ribbons, cucumber, gluten and chilli dressing.

Yangrou Paomo

Xi’an yangrou paomo with hand-torn flatbread, sliced lamb and rich broth.

Claypot Rice

An original photograph of Cantonese claypot rice.

Youpo Noodles

A bowl of Shaanxi youpo noodles with wide wheat ribbons, chilli flakes, garlic and scallions.

Zhong Dumplings

An original photograph of Chengdu Zhong dumplings dressed with red chilli oil, sesame and scallions.

Double-Skin Milk

A bowl of Cantonese double-skin milk topped with mango and red beans.

Xi’an Meatball Hulatang

Xi’an-style meatball hulatang with chunky vegetables and chilli oil.

Zenggao

Chinese steamed sticky rice cakes.

Northeastern Sauerkraut Dumplings

An original photograph of northeastern boiled dumplings filled with pork and fermented napa cabbage.

Hou’an Rice Noodles

A bowl of Hou'an rice noodles in clear pork broth with sliced pork, pork intestines and chopped scallions.

Qingbuliang

A bowl of Hainan qingbuliang with coconut milk, crushed ice, red dates and mixed toppings.

Changsha Stinky Tofu

Changsha stinky tofu fried dark and crisp with chilli-garlic sauce and scallions.

Ludagun

Beijing ludagun glutinous rice rolls filled with red bean paste and dusted with roasted soybean flour.

Cold-dressed liangpi

This cold-dressed plate has been mixed so red chilli seasoning lightly coats the folded ribbons. The sheets remain separate and glossy rather than sitting in a deep pool of sauce.

Hot rice pi

Hot rice pi arrives warm with broad, soft sheets, soybean sprouts and a generous red seasoned liquid. Its tender, yielding texture differs from the more clearly separated cold-dressed plate beside it.

Skin-forward pieces of Beijing roast duck arranged on a white plate before the meatier slices

Skin-forward pieces first

This first plate is the prize of the carving sequence. White sugar is commonly served alongside: crisp, savory duck skin and fragrant rendered fat meet the sugar as it dissolves, making an exceptionally satisfying first bite.

Slices of Beijing roast duck with crisp skin, a thin fat layer and tender meat on a white plate

Skin-and-meat slices for pancakes

Later slices keep crisp skin, a thin layer of fat and tender meat together. Wrap one or two in a warm thin pancake with a little sweet fermented-flour sauce, scallion white and cucumber.

A creamy qingbuliang with purple and dark jelly cubes in a coconut-milk base

Creamy coconut base

A creamy coconut base surrounds the jellies and makes the bowl look richer and more uniform.

A clear qingbuliang with watermelon, dark jelly and a quail egg

Clear sweet-water base

A clear base leaves watermelon, dark jelly and a quail egg visually distinct instead of coating them in coconut milk.

A fruit-forward qingbuliang with watermelon, yellow fruit and translucent jellies in a milky base

Fruit-and-jelly bowl

Fruit and translucent jellies create a brighter bowl; the exact fruit changes with the shop and season.

Mango milk stir-fried ice

Mango and milk are churned into a thick stir-fried-ice base, then finished with crushed peanuts and coconut pieces.

A finished bowl of Xi’an yangrou paomo with torn bread, sliced lamb, glass noodles, wood-ear mushroom and herbs, with pickled garlic and cold dishes behind it

A finished bowl of yangrou paomo

The torn bread has absorbed the lamb broth but remains visible among the meat and glass noodles. Pickled garlic provides a crisp, sweet-sour counterpoint between spoonfuls.

A homemade bowl

In this homemade bowl, hot oil was poured over chilli, garlic and scallion before the broad noodles were mixed thoroughly. The same method works with hand-pulled noodles or a good shop-bought broad wheat noodle.

Nine homemade ludagun rolls with glutinous-rice wrappers, dark red-bean filling and roasted soybean flour on a blue pastry mat

Freshly cut homemade ludagun

The cut ends reveal the bean-paste spiral inside the soft rice wrapper. A final coating of roasted soybean flour adds the sandy-looking surface that inspired the snack’s playful name.

An original photograph of a pork roujiamo with a pale baked flatbread, browned griddle marks and abundant chopped braised pork

A roujiamo cut in half

Some shops will halve a roujiamo on request. It is less awkward to handle this way and easy to share when you want to sample several foods. If the pork looks fattier than you prefer, order the leaner youzhi version or ask for all lean meat.

An original photograph of boiled northeastern dumplings served on a blue-and-white plate with a little seasoning on the surface

A plate of boiled northeastern dumplings

The boiled wrappers are soft and slightly glossy, with hand-shaped seams that vary from piece to piece. A little seasoning appears on this plate, but sauerkraut dumplings are also commonly served plain with a separate dip; the filling, not the surface sauce, defines the order.

An original photograph of bone-in chicken pieces and red dates boiling in a metal pot of coconut broth, with a ladle lifting several pieces

Chicken and red dates simmering in coconut broth

Bone-in chicken pieces and red dates are visible in the actively boiling pot. Coconut chicken broth is often clearer at the start; vigorous bubbling, chicken fat and proteins can make it look cloudier as cooking continues. The red dates lend a mild sweetness but should not drown out the coconut and chicken.

An original photograph of folded grilled cold noodle pieces with diced red onion, coriander and sausage in a black takeaway tray

Folded pieces with onion and coriander

The folded noodle sheets hold diced red onion, coriander and sausage, while sauce coats the browned exterior. Ask for no onion or no coriander before the final fold; additional fillings vary by stall and order.

Chinese Food Atlas original illustrations

Some original editorial illustrations were produced with generative image tools under Sophia Song’s art direction, then selected, checked for subject accuracy, cropped and color-adjusted for the site. They are used to help readers recognize dishes and regional themes; they are not presented as photographs of a named restaurant or serving.

Openly licensed photographs retain their creator, source and license links. Unless a separate license is stated, Chinese Food Atlas original illustrations are not licensed for reuse.

How to order regional Chinese food

Illustrated ordering map with regional Chinese dishes, chopsticks and menu clues.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Sichuan vs Hunan food

Illustration comparing Sichuan pepper, chili oil and fermented bean paste with Hunan fresh and pickled chilies.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Chinese acquired tastes

Illustrated tasting tray of Chinese acquired-taste foods with tofu, herbs, jelly, stew and chopsticks.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Chinese noodles by region

Illustrated regional noodle map with Shaanxi wide noodles, Wuhan hot dry noodles and Yunnan rice noodles.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Sweet-and-sour pork tenderloin comparison image

Photo-style editorial image of sweet-and-sour pork tenderloin pieces coated in glossy red sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Stinky tofu

Illustration of fried stinky tofu cubes with chilli sauce, pickles and aroma lines.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Douzhi

Illustration of Beijing douzhi with pickles and a fried ring.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Zhe'ergen

Illustration of zhe'ergen fish mint roots and leaves with chilli dipping sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Chao gan

Illustration of Beijing chao gan in a glossy stew bowl with garlic and steam.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Hulutou paomo

Illustration of Shaanxi hulutou paomo broth with torn flatbread pieces and vinegar.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Mao doufu

Illustration of cooked hairy tofu blocks with delicate fermentation filaments.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Tusun jelly

Illustration of translucent Fujian tusun jelly with sauce and herbs.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Niubie hot pot

Illustration of Guizhou niubie hot pot with bitter green broth and mountain herbs.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Mapo Tofu

Sichuan-style mapo tofu in a red chilli and fermented bean sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Crossing-the-Bridge Noodles

Crossing-the-bridge noodles in Mengzi with hot broth and ingredients arranged in small dishes.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Dan Dan Noodles

A bowl of Sichuan dan dan noodles with minced pork, peanuts, scallions and chilli oil.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Sichuan Hot Pot

A Sichuan hot pot table with red málà broth, mild center broth and raw meats, vegetables and mushrooms for cooking.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Twice-Cooked Pork

Sichuan twice-cooked pork with glossy pork belly, green peppers, scallions, chillies and fermented black beans.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

White Cut Chicken

Cantonese white cut chicken chopped bone-in and served with a fragrant dipping sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Roast Goose

Chinese roast goose.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Chaoshan Beef Hot Pot

A Chaoshan beef hot pot table with clear broth, sliced fresh beef, vegetables, noodles and dipping sauces.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Mushroom Hot Pot

Yunnan mushroom hot pot filled with a variety of carefully cooked edible mushrooms.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Steam Pot Chicken

Yunnan steam-pot chicken served in its distinctive chimney-shaped clay vessel.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Flower Cake

Flaky Yunnan flower cakes filled with fragrant edible rose petals.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Wuchang Fish

Whole Wuchang fish served in a glossy savory sauce with scallions and red pepper.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Mianwo

Golden ring-shaped Wuhan mianwo breakfast fritters.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Di San Xian

Di san xian with potato, eggplant and green pepper.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Fuqi Feipian

Sliced beef and offal dressed with Sichuan chilli oil, sesame and fresh aromatics.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Xuanwei Ham

Thin slices of rosy Xuanwei cured ham arranged on a serving plate.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Hutang Rice Noodles

Wuhan hutang rice noodles in a thick peppery freshwater-fish broth with youtiao.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Pork and Vermicelli Stew

Northeastern pork and translucent starch noodles in a rich savory stew.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Chicken and Mushroom Stew

Northeastern chicken and mushroom stew.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Sha Zhu Cai

A generous northeastern shazhucai feast with pork, blood sausage and fermented napa cabbage.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Bobo Chicken

Sichuan bobo chicken skewers steeped in aromatic red chilli oil and sesame.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Cantonese Yum Cha

A Cantonese dim sum breakfast spread.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Dai Grilled Fish

Dai-style whole fish packed with fresh herbs and chillies, secured in bamboo and grilled over charcoal.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Erkuai and Ersi

Grilled Yunnan erkuai rice cake served with savory sauce and fresh herbs.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Pork Rib and Lotus Root Soup

Hubei pork-rib and lotus-root soup slowly simmered until tender.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Xiangyang Beef Noodles

A bowl of Xiangyang beef noodles.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Three-Delicacy Doupi

Wuhan three-delicacy doupi with crisp egg skin, sticky rice and savory fillings.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Grilled Cold Noodles

Northeastern grilled cold noodles folded with egg, sausage, scallions and tangy sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Hainan Rice Noodles

Hainan rice noodles tossed with savory gravy, peanuts, pickled vegetables, herbs and crisp toppings.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Baoluo Rice Noodles

A bowl of thick Baoluo rice noodles with savory broth, peanuts, pork and pickled greens.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Lingshui Sour Rice Noodles

Lingshui sour rice noodles with a tangy sauce, peanuts, herbs, vegetables and seafood toppings.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Hainan Fried Rice Noodles

Hainan fried rice noodles wok-tossed with vegetables, egg, bean sprouts and savory seasonings.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Wenchang Chicken

Poached Hainan Wenchang chicken chopped bone-in and served with fragrant dipping sauces.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Qionghai Jiaji Duck

Hainan Jiaji duck sliced and served with a garlic-and-vinegar dipping sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Coconut Chicken Hot Pot

Hainan coconut chicken hot pot simmering with chicken, fresh coconut water, coconut flesh and tropical aromatics.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Chopped-Chilli Fish Head

Hunan chopped-chilli fish head steamed beneath red and green fermented chillies, garlic and scallions.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Hunan Pork with Fresh Chilli

Hunan pork with green chillies, blistered peppers, garlic and glossy wok sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Stir-Fried Hunan Beef

Hunan stir-fried yellow beef with red chillies, yellow pickled peppers and fresh green herb stems.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Mao-Style Red-Braised Pork

Mao-style red-braised pork belly cubes with glossy red caramel glaze in a white bowl.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Steamed Hunan Cured Meats

Steamed Hunan cured meats with sliced smoked pork and preserved meats in a savory shared dish.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Yongzhou Blood Duck

Yongzhou blood duck with chopped duck pieces coated in a dark spicy glossy sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Hunan Rice Noodles

Hunan rice noodles served with savory broth, meat topping, scallions and chilli condiments.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Beijing Roast Duck

Beijing roast duck with glossy crisp skin, thin pancakes, scallion, cucumber and sweet bean sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Beijing Copper-Pot Mutton

A traditional Beijing copper-pot mutton hot pot with thinly sliced lamb, vegetables and sesame dipping sauce.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Beijing Zhajiang Noodles

Beijing zhajiang noodles with rich fermented soybean sauce and neatly arranged fresh vegetable toppings.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Beijing Quick-Blanched Tripe

Beijing quick-blanched tripe served with sesame sauce, chilli oil and herbs.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Jingjiang Shredded Pork

Beijing-style shredded pork in sweet bean sauce served with tofu-skin wrappers and scallions.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Douzhir and Jiaoquan

Old Beijing fermented mung-bean drink douzhir served with crisp fried jiaoquan rings and pickles.

Original editorial illustration · Chinese Food Atlas · No reuse license granted

Luzhu Huoshao

A bowl of Beijing luzhu huoshao with braised pork offal, tofu and pieces of wheat flatbread.

Original editorial illustration · Chinese Food Atlas · No reuse license granted