List of Classic Chinese Dishes You Must Try

Chinese culinary culture is vast and profound, with distinctive features in its Eight Great Cuisines. Below is a categorized list of must-try dishes by region and specialty:

1. North China (Represented by Beijing and Shandong)

1. Peking Duck
2. Characteristics: Crispy duck skin paired with tender duck meat, served with pancakes, sweet bean sauce, scallions, and cucumber strips.
3. Recommended Pairing: Try the traditional way of dipping duck skin in sugar; well-known brands like Quanjude and Dadong are top choices.

4. Tip: Some restaurants require advance reservations; half a duck costs about 150-200 RMB.

5. Zhajiangmian (Beijing-style Noodles with Soybean Paste)

6. Characteristics: Handmade noodles topped with soybean paste stir-fried with minced pork, accompanied by shredded cucumbers and bean sprouts.

7. Tip: Street-side old shops (such as Haiwanju) offer a more authentic local flavor, costing around 30 RMB per person.

8. Guotie (Pan-fried Dumplings - Shandong)

9. Characteristics: Similar to potstickers but open-ended, juicy filling, and crispy bottom.
10. Recommendation: Jinan's "Caobao Baozipu" or Qingdao's "Chuan Ge Yu Shui Jiao".

2. East China (Shanghai, Jiangsu-Zhejiang, Fujian)

1. Xiaolongbao (Soup Dumplings - Shanghai/Wuxi)
2. Characteristics: Thin wrappers encasing meat-filled soup, classic flavors include fresh pork or crab roe.

3. Eating Method: Bite into the wrapper first to sip the hot broth without burning yourself. Recommended places include "Nanxiang Mantou Dian" or "Din Tai Fung".

4. West Lake Vinegar Fish (Hangzhou)

5. Characteristics: Grass carp cooked in a sweet and sour ginger-infused sauce, showcasing the lightness of Hangzhou cuisine.

6. Tip: Hangzhou's "Louwailou" is a century-old brand, with an average cost of about 150 RMB per person.

7. Fo Tiao Qiang (Fujian)

8. Characteristics: A rich stew combining premium ingredients like abalone, sea cucumber, and bird's nest, slow-cooked over low heat.
9. Tip: High-end versions can cost up to thousands of RMB; it’s recommended to choose reputable restaurants such as "Juchunyuan" in Fuzhou.

3. Central China (Sichuan, Hunan, Hubei)

1. Sichuan Hot Pot
2. Characteristics: Spicy numbing beef tallow-based broth for cooking tripe, duck gizzards, and blood tofu, paired with sesame oil and garlic dip.
3. Recommendation: Chengdu's "Xiaolongkan" or Chongqing's "Pei Jie Lao Hot Pot", with an average cost of 80-120 RMB per person.

4. Note: Opt for a鸳鸯pot (half-spicy, half-mild), adjust spiciness levels, and prepare cooling drinks (like ice jelly or soy milk).

5. Chopped Pepper Fish Head (Hunan)

6. Characteristics: Freshly chopped chili peppers covering a large fish head, resulting in tender meat that pairs perfectly with noodles in the leftover sauce.

7. Tip: Changsha's "Tan Zong" is famous for its extra-large fish heads, with an average cost of about 100 RMB per person.

8. Re Gan Mian (Hot Dry Noodles - Wuhan)

9. Characteristics: Alkaline noodles mixed with sesame paste and pickled radish, ideal for breakfast.
10. Recommendation: Cailinji or street vendors, costing 5-10 RMB per bowl.

4. South China (Guangdong, Guangxi)

1. Cantonese Dim Sum
2. Must-Try: Shrimp dumplings, pork buns, BBQ pork buns, fermented black bean chicken feet, and custard buns.

3. Recommendation: Guangzhou's "Taotaoju" or "Dian Dou De", with an average cost of 60-100 RMB per person.

4. White-Cut Chicken (Guangdong)

5. Characteristics: Tender chicken with slightly red bone marrow, dipped in ginger and green onion sauce for enhanced flavor.

6. Tip: "Wen Hua Lao You Ji" in Shunde is a local favorite.

7. Luosifen (Screw Snail Rice Noodles - Liuzhou, Guangxi)

8. Characteristics: Distinctive sour bamboo shoots flavor, paired with fried tofu skins, peanuts, and snail-based broth.
9. Note: The smell is strong, so it’s advisable to start with a small portion, costing 15-25 RMB per person.

5. Northwest China (Shaanxi, Xinjiang)

1. Yangrou Paomo (Shredded Bread Soaked in Lamb Soup - Xi'an)
2. Eating Method: Manually tear bread into small pieces, which are then simmered in lamb broth by the chef.

3. Recommendation: Laosunjia or Tongshengxiang, costing 30-50 RMB per person.

4. Da Pan Ji (Big Plate Chicken - Xinjiang)

5. Characteristics: Chicken and potatoes served with wide noodles, slightly spicy and aromatic.
6. Tip: "Xuezhan Da Pan Ji" in Urumqi is a local favorite.

6. Northeast China (Liaoning, Heilongjiang)

1. Guobaorou (Sweet and Sour Pork - Harbin)
2. Characteristics: Sweet and sour stir-fried pork loin, crispy on the outside and tender on the inside.

3. Recommendation: Laochujia, costing 40-60 RMB per person.

4. Shazhucai (Rural Pig Slaughter Feast - Northeast)

5. Characteristics: Stewed sour cabbage, white meat, and blood sausage, perfect for keeping warm during winter.

7. Snacks & Desserts

1. Jianbing Guozi (Crispy Pancake - Tianjin): Mung bean flour pancakes stuffed with fried dough sticks or crispy crackers, garnished with scallions and sauces.
2. Guoqiao Mixian (Crossing-the-Bridge Rice Noodles - Yunnan): Boiling chicken broth used to cook ingredients right at your table, creating a unique dining experience.
3. Shuangpinnai (Double-Layer Milk Pudding - Shunde, Guangdong): Made from water buffalo milk, with a smooth texture, and available with toppings like red beans or mangoes.

Precautions

1. Adapting to Spiciness: For Sichuan and Hunan cuisines, you can request "mildly spicy" or "no spice".
2. Food Safety: Choose restaurants with high hygiene ratings, avoid eating raw freshwater fish or shrimp.
3. Price Reference: Snacks generally cost 10-50 RMB per person, main meals 50-200 RMB, and high-end dining has no upper limit.
4. Allergy Alerts: Inform the server of any allergies (such as peanuts or seafood) beforehand.