One, Recommendations for Common Chinese Street Foods

Chinese street food culture is rich and diverse, with unique snacks in different regions. Below are the types most commonly tried by foreign tourists and relatively easy to accept:

1. Nationally Popular Classic Snacks

• Jianbing (Savory Crepe): A northern breakfast specialty, a thin crispy pancake filled with egg, scallions, and sauce, priced at approximately 5-10 RMB.
• Chuanr (Skewers): Lamb, beef, or vegetable skewers grilled over charcoal, each skewer costs between 2-8 RMB.
• Baozi (Steamed Bun): Steamed dumplings with fillings such as pork, vegetables, or red bean paste, priced at 2-5 RMB per piece.
• Stinky Tofu: Fermented tofu fried and served with chili sauce and pickles, priced at 10-15 RMB per serving.
• Tanghulu (Candied Hawthorn): Sweet and sour hawthorn berries coated in sugar, priced at 5-10 RMB per stick.

2. Regional Specialties

• Southern China: Cheung Fun (Guangdong), Xiao Long Bao (Shanghai), Sticky Rice Chicken (Guangdong), Luosifen (Guangxi).
• Northern China: Roujiamo (Shaanxi), Donkey Meat Fire Cake (Hebei), Pot Stickers (Beijing).
• Western China: Yangrou Paomo (Xi'an), Liangpi (Shaanxi), Hand-grabbed Rice (Xinjiang).

3. Desserts and Beverages

• Bingfen (Ice Jelly): Summer dessert served with brown sugar and fruit, priced at 8-12 RMB per bowl.
• Bubble Tea: Originated in Taiwan, freshly made tea drinks with pearls, priced at 10-20 RMB per cup.

Two, How to Evaluate the Hygiene of Street Food

The hygiene of street food is one of the primary concerns for tourists. Here are some practical evaluation methods:

1. Observe the Stall Environment

• Cleanliness: Is the stall clean without grease stains? Are ingredients covered to prevent dust?
• Preparation Area: Are raw and cooked foods handled separately? Are knives and cutting boards clean?
• Oil and Ingredients: Is the oil used for frying clear (black or murky oil may be reused)? Are meats and vegetables fresh (normal color, no strange smell)?

2. Pay Attention to the Preparation Process

• Cooking Temperature: Foods that are grilled or steamed at high temperatures (such as buns and skewers) are generally safer.
• Direct Handling: Avoid snacks where the vendor directly handles the finished product without gloves (e.g., forming rice balls by hand).
• Tableware Usage: Prefer stalls that offer disposable tableware or sealed packaging.

3. Assess Customer Traffic

• Stalls Favored by Locals: Usually indicate fresher ingredients and better reputation.
• Queue Length: Extremely long queues might mean ingredients have been exposed or improperly stored.

4. Check Health Certifications

• Business License: Legal stalls usually display their Food Operation Permit or health certificate (some small stalls may simplify procedures, so comprehensive judgment is needed).
• Hygiene Ratings: Some cities implement smiley face, neutral face, and frowning face ratings, which can be checked prominently at the stall.

5. Other Practical Tips

• Ask Hotel Staff or Tour Guides: Get local recommendations.
• Use Dazhong Dianping or Meituan APPs: Check ratings and reviews (requires registration for a China account).
• Gradual Sampling: Try a small amount first to see how well you adapt before increasing portions.

Three, Precautions and Health Suggestions

1. Avoid Raw Foods: Such as cold mixed dishes or undercooked seafood, which may cause gastrointestinal discomfort due to water quality or improper handling.
2. Carry Stomach Medicine: It’s recommended to bring over-the-counter medications like Montmorillonite Powder or Coptisine.
3. Prioritize Bottled Water: Avoid non-sealed beverages provided by stalls.
4. Cash and Mobile Payment: Some small stalls only support WeChat/Alipay, so it’s advisable to bind an overseas bank card or exchange cash beforehand.