Regional food guides

Nine regions,
nine ways to eat.

The tingle of Sichuan pepper, the ease of a Cantonese tea house, the sturdiness of wheat and flatbread, the lift of Hainan coconut—choose a place and follow its appetite from morning to night.

Open a regional guide

Start with a place

Each card opens a full guide with local context, representative dishes, breakfast notes and links into individual food pages.

Beijing

Savory · Roasted · Sauce-rich

Beijing Roast Duck · Beijing Copper-Pot Mutton · Beijing Zhajiang Noodles

Sichuan

Numbing · Spicy · Fermented

Sichuan Hot Pot · Mapo Tofu · Dan Dan Noodles

Guangdong

Fresh · Delicate · Umami

Cantonese Yum Cha · White Cut Chicken · Roast Goose

Hunan

Fresh chilli · Smoky · Savory

Chopped-Chilli Fish Head · Hunan Pork with Fresh Chilli · Mao-Style Red-Braised Pork

Shaanxi

Savory · Tangy · Chilli-fragrant

Roujiamo · Liangpi · Yangrou Paomo

Yunnan

Mushroom-rich · Herbal · Tangy

Crossing-the-Bridge Noodles · Steam Pot Chicken · Mushroom Hot Pot

Hainan

Coconut · Fresh · Tangy-spicy

Wenchang Chicken · Qingbuliang · Hainan Rice Noodles

Northeast China

Hearty · Braised · Savory

Guo Bao Rou · Di San Xian · Northeastern Sauerkraut Dumplings

Hubei

Savory · Peppery · Braised

Hot Dry Noodles · Wuchang Fish · Pork Rib and Lotus Root Soup

Continue exploring

Choose another way in

Move from regional context to individual dishes, morning routines or a practical first-table guide.

01 · Food index

Browse all foods

Go directly to the 67-dish index and browse by region or eating occasion.

Open the food index → 02 · Morning tables

Start with breakfast

See how Wuhan, Guangdong and Shaanxi begin the day.

Explore Chinese breakfasts → 03 · Ordering guide

Build your first table

Learn how to choose and balance regional dishes for a shared meal.

Open the practical guide →

Nine regions,nine ways to eat.