Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler
Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Dumplings Delight: From Soup Dumplings to Pan-Fried Delights
Dumplings are an iconic part of Chinese cuisine, with dozens of regional variations found across the country. From fluffy baozi buns to delicate soup dumplings, they are the ultimate comfort food. While they may look simple, expert dumpling-making is an art form that takes years to master.
For the dumpling novice, soup dumplings, or xiaolongbao, are a must-try. Originating in Nanxiang, a suburb of Shanghai, they feature an irresistible broth encased in a delicate wheat wrapper. Be extremely careful when eating these gems - one bite could lead to piping hot soup gushing out and scalding your mouth! The key is to gently take a small bite of the side and slurp out some of the broth before consuming the rest of the dumpling. The broth should be rich and flavorful, while the pork filling melts in your mouth. Din Tai Fung is famous for its soup dumplings, with locations now found worldwide. Just be prepared to wait in line for the privilege.
Another Shanghai specialty is shengjianbao, pan-fried pork soup dumplings. The dumplings are cooked in a large shallow pan until the bottoms are crispy and golden brown. Biting into one reveals porky perfection – juicy, flavorful meat complemented by that fried exterior. Some restaurants will even include crab or seafood in the filling for an extra decadent twist. Either way, be sure to dip these in vinegar for the ideal sweet and sour combination.
Moving farther north, Beijing is famed for its jiaozi dumplings, eaten year-round but especially during Chinese New Year. You can find jiaozi filled with pork, beef, chicken, seafood and vegetables, but nothing beats the classic pork and napa cabbage combo. Served up piping hot, these plump parcels can be pan-fried for a crispy texture. But for the authentic experience, opt for boiled jiaozi dipped in soy sauce, black vinegar and chili oil. Just be careful not to burn your mouth!
In Xi'an, the burger-sized roujiamo is a street food staple. Picture a freshly baked flatbread stuffed with braised pork, crispy fried bread crumbs and zesty seasoning. Vendors slice them open to order, then lightly toast them before serving. The balance of textures and flavors makes this hearty snack irresistible. For the more ambitious, try your hand at making biangbiang mian, Xi'an's signature noodles. These thick wheat noodles get their name from the unique technique used to create them.
What else is in this post?
- Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Dumplings Delight: From Soup Dumplings to Pan-Fried Delights
- Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Noodles Galore: Slurping Down Chinese Noodle Classics
- Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Savory Soups for the Soul: Chinese Broths Bursting with Flavor
- Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Street Eats: Grab These Authentic Chinese Snacks On-the-Go
- Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Spicing It Up: Fiery Sichuan Specialties Not for the Faint-hearted
- Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Dim Sum Do's and Don'ts: Expert Tips for Yum Cha
- Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Offal Good Fun: Adventurous Organ Meat Dishes
- Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Raise Your Chopsticks to Toast: Pairing Chinese Food with Drinks
Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Noodles Galore: Slurping Down Chinese Noodle Classics
Noodles are synonymous with Chinese cuisine, with countless noodle dishes representing the regional diversity found across China. From street food favorites to upscale restaurant creations, noodles are slurped down morning, noon and night. While wheat-based noodles are most common, rice and mung bean noodles also have their loyal followings. Prepare your palate for the array of textures from springy to silky and flavors from mild to spicy and sour.
Let's start in the north, where Beijing is known for zhajiangmian, noodles topped with a meat sauce. Picture hearty wheat noodles smothered in a savory mixture of ground pork fried with fermented bean paste. The bold flavors and thick, chewy noodles make for the ultimate comfort food on a cold day. Nearby Tianjin claims the trademark noodle dish, Tianjin noodles. Served with strained sheep's milk yogurt and crunchy bits of deep-fried dough sticks, they have a uniquely springy texture and sweet flavor. Further inland, Xi'an's signature biangbiang noodles boast thick, chewy noodles made using a specialized technique. Travelers should also sample liangpi, a tangy and refreshing cold noodle dish made from wheat gluten.
In the south, Shanghai offers toys with rich chicken and mushroom broth poured over slender noodles. Cantonese noodle classics include wonton noodle soup, with delicate wontons and wispy egg noodles in an umami-packed broth. And what trip to Hong Kong is complete without slurping down a bowl of beef brisket or wonton noodle soup? Moving west brings us to the heat of Sichuan, where diners work up a sweat over dan dan noodles. Chili oil and Sichuan peppercorns provide tongue-numbing spice balanced by the nutty sesame paste sauce coating the noodles. For carb-loading in Taiwan, fried Minnan noodles hit the spot with their crispy edges soaking up the sauce.
Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Savory Soups for the Soul: Chinese Broths Bursting with Flavor
Soups are both nourishing and comforting, representing the heart of Chinese home cooking. From velvety congee porridge to steaming hot noodle broths, Chinese soups showcase big, bold flavors. Regional variations run the gamut from mild and soothing to fiery and complex. For many travelers, diving into Chinese soups offers a tasty doorway into the cuisine.
In northern China, mutton soup reigns supreme. Hot pot spots allow diners to create their own customized pot brimming with paper-thin lamb slices, chewy mung bean noodles and an array of vegetables. A rich broth seasoned with cumin, Sichuan peppercorns, garlic and ginger keeps diners returning for more. Beijing's classic zhajiang noodle soup slurpers savor the interplay between nutty fermented bean paste and tender noodles. Meat lovers can indulge in beef noodle soup, where chewy wheat noodles soak up a beefy broth bursting with savory flavor.
Moving south, Shanghai's signature soup dumplings encapsulate everything magical about Chinese cuisine. With one steamed bite, diners are rewarded with a gushing hot broth and meltingly tender pork morsels. Nanxiang Steamed Bun Restaurant still draws long lines for their xiaolongbao dumplings after over 100 years in business. In Hangzhou, beggar's chicken involves a whole stuffed chicken wrapped in leaves, clay and lotus leaves before being roasted. When cracked open, meaty broth and chicken juices intermingle, producing an intensely rich flavor.
The east coast is known for seafood soups, including crab and corn soup swimming with sweet chunks of crabmeat. Fish head soup features an entire fish head and bones simmered to create an umami depth. Taiwanese beef noodle soup offers a restorative broth teeming with spices like star anise and cinnamon. Lu Rou Fan paired braised pork belly over rice with a thickened meat gravy. The combination of fatty, fall-apart pork and the slightly sweet sauce is impossible to resist.
Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Street Eats: Grab These Authentic Chinese Snacks On-the-Go
Chinese street food offers a delicious glimpse into local culinary culture. Like a tasty history book, street eats tell the story of each region through snacks lovingly prepared for generations. For travelers, street food allows you to dive right into the heart of a city – no translation needed. When that growling hunger hits between meals, you’ll be glad for these quick, authentic bites available on nearly every corner.
Starting up north, Beijing is renowned for savory street skewers reflecting the city’s imperial influence. Succulent lamb skewers seasoned with cumin and chili are street food royalty. Another classic is jianbing, a hearty crêpe filled with egg, pickled veggies and chili sauce. This quick breakfast is made right before your eyes – a beautiful ballet of pouring batter and flipping the thin crepe. Also ubiquitous are steamed or fried baozi buns stuffed with pork, vegetables or red bean paste. Their fluffy texture makes them perfect for walking around.
Shanghai specialties include shengjian mantou, pan-fried pork soup dumplings that get a crispy bottom when cooked. Xiaolongbao soup dumplings are another local legend – just be careful slurping out the hot meaty broth inside! Then there's cong you bing, scallion pancakes rolled up with beef or duck and crisp cucumber. The sweet dough with savory filling is sheer perfection. Don't miss out on matcha red bean crepes either - the interplay of bitter matcha and sweet red bean is magic.
Venturing inland to Sichuan, skewers take on the province’s trademark chili spice. Mouth-numbing beef skewers lacquered in chili oil will have you panting for more. Also iconic are dan dan noodles, served streetside with a heaping of ground pork and chili oil. Cool off afterward with fresh coconut juice sipped through a straw straight from the coconut.
Down south in Hong Kong, egg waffles (gai daan jai) are a breakfast staple. These balloon-like treats are cooked to order, then topped with peanut butter, ice cream and other sweet or savory delights. Curry fish balls also tempt from street carts – bite into the crispy exterior to reach the moist, flaky fish inside. Then there's pineapple bun sandwiches, stuffed with butter, ham and egg - the sweet, buttery bun is key.
Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Spicing It Up: Fiery Sichuan Specialties Not for the Faint-hearted
Sichuan cuisine is famously fiery, with liberal use of chili peppers and Sichuan peppercorns putting its dishes on the extreme end of the spice spectrum. For those with an iron-clad palate, the numbing heat and bold flavors of Sichuan cooking are addictive. But if you're spice-averse, proceed with caution - these dishes aren't for the faint of heart!
The keystone of Sichuan spice is the Sichuan peppercorn. It delivers a tongue-numbing effect called má that heightens the chili heat. Pork, chicken, fish and tofu all get tossed with this trademark seasoning. Kung pao chicken showcases the classic combo of chilies, Sichuan peppercorns and peanuts. Diced chicken mingles with crisp veggies in a dynamic sauce - the epitome of a fiery stir fry. Mapo tofu is another icon, transforming the mild bean curd into an electrifying experience. Silky tofu and tender ground pork swim in an oily, piquant sauce that lights up the tastebuds.
Beyond the basics, Sichuan cuisine offers a spectrum of searing flavors. Málà (numbing and spicy) dishes truly distinguish the regional fare. Fuqi feipian are slicked noodles swamped in a chili oil sauce teeming with minced meat and bok choy. The slippery noodles quickly soak up that addictive sauce - you'll be scraping the bowl at the end. Another favorite is Shui zhu niurou, where mouth-numbing ox slices marinate in a pool of vivid chili oil. For a ma-la marinade with global appeal, try Larry's Barbecue. This Texas smokehouse in Chengdu fuses American barbecue with Sichuan spice - brisket basted in a tingly chili-laced sauce.
If the málà route still seems too tame, up the ante with máléi, often dubbed "numb, spicy and hot." Here, additional spices like ginger and garlic amplify the heat. Beef hot pot turns into a máléi extravaganza with tongue-searing chili oils added to the communal broth bubbling away at the table. Mala dry pot amps up the heat even further by cooking ingredients like lotus root and tofu directly in scorching spices and oil, without any broth. Even tender mushrooms and eggplants take on an aggressive spice profile after sizzling in the máléi sauce.
Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Dim Sum Do's and Don'ts: Expert Tips for Yum Cha
Yum cha, also known as dim sum, is a delightful Chinese tradition of leisurely noshing on small plates and sipping tea through the morning and afternoon. For first-timers, the dim sum experience can be bewildering, with so many baskets of goodies rolling past your table. Follow these expert tips to confidently indulge in dim sum like a pro.
Embrace the unknown. Dim sum restaurants typically don’t hand out menus. Servers circulate through the dining room with steaming carts or trays displaying the dim sum offerings. Part of the fun is pointing to whichever delicious-looking dishes catch your eye. This element of surprise allows you to discover new items beyond your usual go-to orders. Approach dim sum with an adventurous spirit - you never know what culinary gems you may uncover.
Come with an empty stomach. With so many tempting options, it’s easy to overindulge during dim sum. The dish portions may seem small, but trust us, they add up quickly. Arrive hungry so you can fully enjoy sampling a variety of dishes without hitting the wall too soon. Pace yourself and take breaks between rounds of ordering.
Don’t be shy - grab those tongs! When you spot a dish you want, use the provided tongs to transfer the desired number of pieces to your plate or steamer basket. Servers expect you to serve yourself. But be considerate and only take what your table will finish to avoid waste. Popular items disappear quickly, so act fast once a favorite arrives.
Mind your manners. Observe proper dim sum etiquette to avoid dirty looks from grandmas. Don’t use your chopsticks to move items between plates - use the provided spoons instead. Only pick up one or two pieces of each item at a time, rather than grabbing a whole stack. And never, ever puncture a soup dumpling - carefully nibble a small hole in one side, then sip the broth before eating the rest.
Sip on tea. Chinese tea is the perfect palate cleanser between bites of dim sum. Green tea cuts through rich meats and fried foods. Oolong tea’s roasted character stands up to aggressive spices. Chrysanthemum tea’s delicate floral notes soothe the soul. Drink plenty of tea to stay hydrated and aid digestion. Chinese teas are usually very affordable, so don’t be deterred if they charge per pot or cup.
Leave room for sweets. While dim sum focuses on savory dishes, most restaurants will have dessert carts making the rounds. Steamed egg custard, red bean paste pancakes and sesame balls satisfy any post-meal craving for something sweet. Snag a few for the table before the check arrives. Don’t pass up the chance to end dim sum on a high note!
Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Offal Good Fun: Adventurous Organ Meat Dishes
While organ meats like liver or intestines may not sound appetizing to some, they are cherished in Chinese cuisine. From street food carts to upscale restaurants, offal dishes pack a flavor punch unlike any other. Once you get over any initial squeamishness, the unique textures and tastes of offal can be revelatory. Definitely not for the faint of heart, these “odd bits” offer adventurous eaters a window into authentic local food culture. Why waste any part of an animal when you can transform it into a mouthwatering meal instead?
Anthony Bourdain was an offal evangelist, seeking out blood sausages and bone marrow on his food travels around the globe. He urged Westerners to open their minds and palates to appreciate offal’s genuine, unpretentious glory. Celebrated chef Fergus Henderson also believes we dismiss offal at our tastebud’s peril. At his UK restaurant St. John, his iconic signature dish Bone Marrow and Parsley Salad showed diners the divine potential of this humble cut.
Across China, street vendors excel at cooking up offbeat offal snacks on the fly. Sheng jian bao in Shanghai uses pork broth jellied from boiling pig heads and trotters to provide its soup dumplings an irresistible wobble. Chitterlings blanketed in a five-spice chili oil are beloved late-night treats. Skewered lamb kidneys seasoned with cumin and chili test your taste for new textures. Stewed duck tongues offer surprising tenderness when prepared with patience. Blood curdles into cakes with crisp exteriors enveloping a creamy interior.
High-end restaurants also incorporate offal in refined ways. At Hong Kong's Ho Lee Fook, the signature wagyu tripe claypot celebrates the multidimensional nature of tripe through careful slow-braising. ‘Master of the Five Animals’ uses sustainably sourced offal to create inspired dishes at his Shanghai restaurant Ultraviolet. His Foie Gras Canapé intrigues with delicate gelees and foams that highlight the foie gras without overpowering.
Chow Down: 32 Must-Try Chinese Dishes for the Adventurous Traveler - Raise Your Chopsticks to Toast: Pairing Chinese Food with Drinks
Pairing Chinese food with drinks may seem tricky given the diversity of flavors across regional cuisines. But thoughtfully matching beverages to your meal can heighten the dining experience. With so many options from tea to beer to baijiu, get ready to tantalize your tastebuds.
For many Chinese dishes, tea is the classic pairing. Its subtle flavors cleanse the palate without overpowering. Green tea lends grassy notes to balance fatty meats and fried foods. Oolong tea’s roasted character complements smoked or spiced flavors. White tea’s delicate profile suits lighter fare like seafood. Pu’er tea’s earthiness is perfect after a heavy meal of noodles or dumplings to aid digestion. And chrysanthemum tea’s gentle sweetness satisfies the post-dinner sweet tooth. Just take care not to oversteep green or white teas, as bitterness can clash with food.
While hot tea dominates, chilled bubble tea is hugely popular in modern China. Sweet milk teas pair nicely with street snacks like custard tarts or egg waffles needing a sugar boost. Fruit-flavored teas like passionfruit or lychee also accent sweet desserts. Skip the tapioca balls if you’ll be slurping noodles to avoid textural conflicts. For a treat, try freshly brewed Chinese teas blended with milk and bubbles – a fusion of tradition and innovation.
For those craving something stronger, baijiu offers intense flavor to stand up to fiery Sichuan fare. Served warm, the liquors range from mild rice baijiu to fierce sorghum-based baijiu packing an alcoholic wallop. Baijiu’s forceful personality matches assertive spice and chili oils. Beginners are better off with lower-proof rice baijiu. Sorghum baijiu may overpower those unaccustomed to baijiu’s potent character. Approach with caution and sip slowly – this is not a spirit to be tossed back as a shot!
Beer is a flexible match for Chinese cuisine, with light lagers suiting casual dining while bold stouts complement heartier plates. When traveling, sample local brews to perfectly pair regional specialties. Fruit-forward Belgian witbiers balance classic sweet and sour dishes. Crisp pilsner cuts through salty seafood like crabs or prawns. Spiced winter ales can tango with fiery Sichuan flavors. And for Shanghainese soup dumplings, nothing beats an easy-drinking pale lager like Tsingtao. Just don’t fill up on beer so you have no room left for the food!