A foodies' guide to China
Level up your next trip to the glorious ‘Middle Kingdom’ with these six must-try regional dishes and get a taste for traditional Chinese cookery at home with our easy recipe.
The UK’s love affair with Chinese food is characterised by punchy flavours, comforting classics, and a fair few Britishisms, but when it comes to authentic Chinese cuisine, common expectations are a world away from the real deal. From communal classics like hot pot and dim sum to street food favourites, the best way to get a true taste of China is by eating like a local.
How is authentic Chinese food different from what’s served in the UK?
One of the biggest differences between food in China and the westernised version we enjoy here in Europe is the number of artificial products used in its preparation. While it’s not an inherently bad thing, British Chinese food is packed full of punchy flavours thanks to the amount of sugar, salt, MSG (monosodium glutamate) and oils that go into each dish, which can lead to a more decadent eating experience.
By comparison, meals in mainland China almost always feature fresh ingredients and often use far fewer artificial flavourings. From quick-boiled soups and hot pots to fish balls and savoury crepes, Chinese cuisine varies significantly by region. Having said this, you’d be hard-pressed to find British and American takeaway staples like seaweed, sweet and sour chicken balls, and prawn crackers. Even fortune cookies are an Americanised invention and are very rarely found in Chinese dining rooms.
Six dishes you should try for a more authentic taste of Chinese cuisine
It should come as no surprise, then, that the only way to get a true taste of Chinese food is by tasting each regional delicacy in person. Our team has been thinking about their favourite foods to enjoy while in China, and here are six regional delicacies you need to try on your next visit.
Jianbing Guozi
Quick, easy to eat and generally quite inexpensive, Jianbing is the perfect street food to enjoy while taking in the bustle of Northern China’s most intriguing cities. This savoury pancake, often including tangy sauces, fried eggs, spring onions and fried crackers, is a light and flavoursome breakfast food to have on the go.
Xiaolongbao
While dim sum is perhaps more familiar than other foods on this list, xiaolongbao are a standout for their vibrant flavours and unique eating experience. Bursting with flavour, these soup-filled bao dumplings originally come from the coastal Jiangsu province in eastern China and usually comprise spring onions, pork mince and a rich aromatic broth.
For an authentic taste of xiaolongbao, the cities of Suzhou and Changzhou are ideal choices, while restaurants in Shanghai have given the recipe a modern twist by using locally sourced seafood and crab roe as fillings instead.
Mapo Tofu
Warming, tangy and full of flavour, Mapo Tofu is one of Sichuan province’s most popular culinary exports and is a must-try for any spice lovers visiting China. Tofu, in general, gets a bit of a bad rap with many turning their noses up at its bland taste, but this recipe is anything but flavourless.
Combining Sichuan chillies, peppercorns and fermented bean pastes to give its sauce the region’s trademark mala (numbing) heat, Mapo Tofu offers the perfect introduction to authentic Sichuan flavours.
Peking duck
A staple of dining in Beijing, Peking duck has also become a popular representative of Chinese cuisine around the world. That being said, there really is no place quite like the national capital for an authentic taste of this world-renowned delicacy.
Often served alongside paper-thin pancakes, sliced vegetables, and hoisin or plum sauce, this classic dish takes multiple days to prepare traditionally and allows diners to assemble their own perfect bite.
Hong Shao Rou
Roughly translating as ‘red braised pork belly’, this indulgent treat is a must for any foodie’s Chinese travel wish-list. Originating from Shanghai, it embodies what many expect when thinking of traditional Chinese flavours, with aromatics like star anise, ginger, garlic, Sichuan peppers, and cinnamon all used to flavour the meat.
Enjoy this rich dish with some simple steamed rice and stir-fried vegetables for one of the most flavoursome dinner options on offer in China.
Hot pot
The final pick on our list of must-try Chinese foods is also one of the oldest. With roots dating back as far as the Han Dynasty, more than 2,000 years ago, the humble hot pot has truly stood the test of time and remains a firm favourite in many households.
Centred on a bowl of boiling broth, hot pot sees diners flash-cook thinly sliced raw meat and vegetables before adding an array of sauces and garnishes for their perfect bite, making it a delightfully communal way to eat.
Try your hand at a Chinese classic
Meals in China often start with a light soup course, and you’ll find three common types of broth on most restaurant menus, but it’s egg drop soup which keeps us coming back for more. This warming soup is the perfect comfort food with its unique texture and characteristic ribbons that form after the beaten egg is stirred into the boiling broth. Better yet, it’s so easy to make at home!
What you’ll need
- 1 litre chicken stock
- ½ tsp ground turmeric
- 3 medium eggs
- 2 spring onions (finely sliced)
- ½ tsp ginger (grated)
- 1 tsp light soy sauce
- 1 pinch sugar
- 1 pinch salt
- 1 pinch white pepper (ground)
- 1 tbs corn flour
- 1 tsp sesame oil
- 150g shredded chicken (optional)
How to make it
- Bring your stock to a boil in a medium saucepan and add the turmeric powder, salt, pepper, and sugar, stirring until well combined. Simmer for a couple of minutes and then add the soy sauce, ginger, and sesame oil.
- Mix your corn flour with about 50ml of cold tap water until it forms a slurry. Slowly add the corn flour mixture to the stock, stirring continuously as you do so.
- Check that the consistency and seasoning of the soup are to your liking and adjust as needed.
- Beat your eggs in a separate bowl and vigorously stir your broth until it resembles a whirlpool. Slowly drizzle the beaten egg into the broth, continuing to stir until thin ribbons form.
- Add shredded chicken if desired (shiitake mushrooms also make a great vegetarian alternative).
- Serve piping hot, garnish with sliced spring onions, and enjoy.
Take a bite of China’s best foods with Newmarket Holidays
Whether you’re a first-time visitor to China or are well-acquainted with its bustling cityscapes already, there are hundreds of wish-list experiences still to enjoy in East Asia.
To get the ball rolling on your next escape, or for more information on our brand-new tour, Highlights of China with Yangtze Cruise, give one of our friendly holiday planners a call today. If you’ve got another destination on your mind, why not explore our full range of escorted tours on our dedicated destinations page?
