Fried rice and beyond: 10 must-try dishes when visiting China

In China, the most common greeting isn’t just a simple "hello"—it’s "Chi le ma?” It translates to "Have you eaten?" and reflects how deeply food is integrated into life in China. To say that food is central to Chinese culture is truly an understatement! With eight regional cuisines and countless dishes, there's something to satisfy every palate in China, including the beloved fried rice.

Chinese food differs from region and season. Wheat flour is a fundamental ingredient in northern cuisine, so dishes tend to include plenty of noodle or dumpling dishes. Rich ingredients and sticky sauces are also common. In contrast, food in the south is generally lighter in taste (largely due to the mild climate) and sauces and heavy spices don’t feature. 

Each province has their own special cuisine, too. The Sichuanese are well known for their hot and spicy offerings (like mapo tofu) the world over, while Shandong features an abundance of seafood. Then, of course, there’s the Westernised or globalised Chinese food—like sweet and sour or hot and spicy dishes—that are often associated with Guangdong (Canton) and Hong Kong.

It’s safe to say you won’t go hungry in China! Here are 10 must-try dishes when touring the Middle Kingdom. 

1. Fried rice (chao fan)

As one of China’s most iconic and beloved dishes, fried rice has a long history. Though it’s hard to pinpoint its exact origins, fried rice is widely believed to have been created in the Tang Dynasty (618–907 AD), during a time when rice was a staple. Over centuries, fried rice evolved, and by the time of the Ming Dynasty, it had become a popular way to repurpose leftover rice, transforming it into a savoury, flavourful meal. 

While it is certainly eaten across China, it's not typically the go-to dish for fine dining or formal meals. It's often more of a humble, home-cooked comfort food rather than a dish you'll see in more upscale Chinese restaurants, where dishes like dim sum or Peking duck might take centre stage.

The base of the dish usually includes ingredients like vegetables (usually peas, carrots, and onions), scrambled eggs, and a choice of protein, such as chicken, shrimp, or pork. Soy sauce is often added for flavour, giving the dish its characteristic savoury umami taste.

2. Chow mein (chao mian)

Chow mein or stir-fried noodles originates from China’s northern regions; the name comes from the Cantonese ‘chao mian’ (literally stir-fried noodles). 

While stir-frying noodles with vegetables and a protein like chicken or pork might seem like a straightforward cooking technique, the dish itself is not native to any specific region. And chow mein, as it’s known in Western Chinese restaurants, isn’t the same as the traditional Chinese version. 

The Westernised chow mein typically features crispy noodles stir-fried with vegetables, meat (like chicken, beef, or shrimp), and a heavy sauce. Cantonese-style chow mein, from the southern Guangdong region, is the most common variation across China. Thin, soft noodles are stir-fried quickly on high heat with soy sauce, bean sprouts, and pork or shrimp. In Shanghai, chow mein is often served with a slightly sweeter, lighter soy-based sauce and can include mushrooms, bok choy, or even fried eggs. So, if you order chao mian on your Inspiring Vacations tour (yum!), tuck in and just don’t expect chow mein like back home.

3. Dim sum (dian xin)

Dim sum is a staple of Cantonese cuisine from southern China in Guangzhou and Hong Kong and is traditionally served in tea houses or specialty restaurants. Diners sit at tables (often with a lazy Susan in the centre) and eagerly await the rolling carts, offering a tempting selection of delicacies (from dumplings to buns to pastries), all neatly housed in delicate bamboo steamers. The name “dian xin” translates to “touch the heart,” and reflects the delicate nature of dim sum dishes. 

Dim sum is often enjoyed in a leisurely Sunday brunch or lunch setting, where friends and family gather to chat and eat. Although dim sum is most commonly associated with Hong Kong and Guangdong province, it has become popular worldwide. If you’d like to enjoy dim sum in other parts of China, you’d have to go to a specialty restaurant where Cantonese cuisine is served.

4. Spring rolls (chun juan)

Like dim sum, spring rolls are particularly popular in southern China, especially in Cantonese cuisine. They are more commonly ordered in the south of China, in Guangdong or Hong Kong, rather than in northern cities like Beijing and Shanghai, where they’re less of a traditional dish.

In Cantonese cuisine, spring rolls are often smaller and filled with a mixture of ingredients like shrimp, pork, or vegetables. They’re also steamed or pan-fried rather than deep-fried like the Westernised version, and the wrappers are also thinner and more delicate so the texture won’t be like the crispy, heavier versions you might be used to. In China, spring rolls are also served as part of a larger banquet or festival meal, usually Spring Festival (Chinese New Year), symbolising prosperity and good fortune because of their gold bar-like appearance. 

5. Hot pot (huo guo)

A communal dining experience popular all over the country, hot pot is said to date back to the Qin Dynasty (221–206 BCE). It involves a simmering pot of broth placed at the centre of the table where diners cook a variety of raw ingredients—thinly sliced meats, vegetables, tofu, and noodles—by dipping them into the fragrant broth to cook. Much like Korea’s famed BBQ, it allows for a fun and social meal.

The broth can vary from mild to spicy, with Sichuan-style hot pot being known for its fiery, numbing flavours thanks to the use of Sichuan peppercorns and chilli oil. In addition to the main broth, diners can enjoy a selection of dipping sauces. Hot pot is commonly eaten during winter months or festive occasions like Spring Festival.

While it’s enjoyed throughout the country, it’s an even bigger hit in regions like Sichuan, Chongqing, and Beijing, where a hearty, warming hot pot is perfect for tackling the harsh winter chill. If you’re visiting China in December-February add a hot pot experience to your must-do’s!

6. Mapo tofu/spicy tofu (mapo dofu)

Hailing from Sichuan, mapo tofu, is a beloved comfort dish which is usually eaten with steamed rice. The most common version of the dish said to be over a century old, incorporates fresh silken tofu marinated in a spicy Sichuan pepper sauce and topped with minced pork or beef.

The name ‘mapo’ is an homage to its creator, Chen Mapo, a restaurant owner from Sichuan’s capital, Chengdu. Drawing on fundamental Sichuan techniques, Chen transformed a simple ingredient—tofu—into a dish brimming with spices and flavour. Originally served to laborers looking for a hearty meal after a hard day’s work, the dish rose in popularity. In response, Chen introduced pork, adding another layer of complexity and taking its bold flavours to new heights.

7. Peking duck (Beijing kao ya)

Peking duck features slices of crispy, roasted duck with lashings of sticky hoisin sauce, wrapped in a thin pancake and garnished with spring onion. It’s decadent, yet light, sweet, yet sticky—a delightful culinary contradiction. The infamous dish has roots in northern China and dates back 600 years.

In the Ming Dynasty, people travelled from all over the country to cook for the Emperor. This illustrious position was only granted to the best chefs and resulted in the creation of many exquisite dishes, including Peking duck. When the final Qing Empire fell in the early 20th century, chefs once employed by the dynasty brought their favourite recipes to the streets of China, and Peking duck became a national sensation.

8. Kung pao chicken/gong bao chicken (gong bao ji ding)

Known as gong bao ji ding in Chinese, "kung pao chicken" is often seen on Western Chinese menus. The dish, with its marinated chicken, peanuts, and fiery Sichuan peppercorns, hails from the southern province of Guizhou.

Its story begins with Ding Baozhen, a clumsy official who fell into a river but was saved by a local man. As a thank you, Ding prepared a special dish for his rescuer, which eventually became the iconic kung pao chicken we know today.

Today, modern iterations tend to include cucumber, but whatever the ingredients, this Sichuanese chicken dish always packs a punch and remains as popular as ever.

9. Fish-fragrant eggplant (yu xiang qiezi)

Ubiquitous around China, yu xiang qiezi (fish-fragrant eggplant) is a flavourful Sichuanese eggplant dish which is usually served as part of a banquet. Despite the name, the dish contains no fish; "yu xiang" refers to the distinctive sauce traditionally used in Sichuanese fish dishes. Historically, when meat and fish were less accessible, vegetables like eggplant were used as protein substitutes. Yu xiang qiezi follows this approach, with flavours that are sweet, sour, and spicy, but without the intense heat often associated with Sichuan cuisine.

As for those mouth-numbing, lip-curling spices? Those are Sichuan peppercorns. If you see ‘ma la’ on a menu—ma la hotpot, ma la tofu—you can expect a tingly tongue and numb lips after you devour it!

10. Dumplings (jiaozi)

Jiaozi are most commonly eaten in Beijing and provinces in the north, but these delicious morsels can be found everywhere. Jiaozi has a fascinating history dating back to the Eastern Han Dynasty. Legend says a man named Zhang Zhongjing was concerned about frostbite during the harsh snowy winters, a common feature in the north. To combat the ailment, Zhang made small parcels of mutton and medicinal herbs, wrapped them in dough, shaped them like ears—as these were the most frostbite-prone areas on the body—and boiled them. He then gave them to the villagers in the hope they would warm up and improve their circulation.

Frostbite aside, today, dumplings hold a special place in national celebrations. During Spring Festival celebrations, families sit around a table, catch up on the past year, and make jiaozi together. A coin is placed in just one, and the lucky recipient is said to expect good health and fortune in the new year ahead.

Getting excited for your China tour? Add these dishes to your culinary bucket list:

What to eat in Northern China (Beijing, Shandong, Tianjin)

• Dumplings: A staple in northern China, especially during the Spring Festival as they symbolise good fortune for the new year ahead. Found throughout the north, particularly in Beijing.
• Peking duck: Famous in Beijing, this dish features crispy duck served with hoisin sauce, thin pancakes, and spring onions. It's a decadent dish and a must-try in the capital.

What to eat in Southwestern China (Sichuan, Chongqing, Yunnan)

• Hot pot: A communal meal where diners dip raw meats, vegetables, and noodles into a simmering pot of broth. Sichuan and Chongqing are known for their spicy, numbing hot pot styles. 
• Mapo tofu: Originating from Sichuan, this dish combines silken tofu with minced pork and a bold, spicy sauce made with Sichuan peppercorns. It’s a comforting dish enjoyed with steamed rice, widely beloved in Sichuan and southwestern China.
• Kung pao chicken: Known for its spicy, sweet, and savoury profile, this dish hails from Guizhou and is a classic in Sichuan cuisine. 
• Fish-fragrant eggplant: A Sichuan specialty, this eggplant dish (no fish involved!) is a Sichuan (and beyond) staple at dinner tables. 

What to eat in Southern China (Guangdong, Hong Kong, Fujian)

• Dim sum: A highlight of Cantonese cuisine, dim sum is most famously served in Hong Kong and Guangzhou. These bite-sized treats are often enjoyed over a leisurely Sunday brunch.
• Spring rolls: These delicate rolls are often filled with shrimp, pork, or vegetables. Unlike the deep-fried Western versions, spring rolls in China are often steamed or pan-fried.

What to eat in Eastern China (Shanghai, Jiangsu, Zhejiang)

• Chow mein: In contrast to the crispy, saucy chow mein found in Western Chinese restaurants, the dish in China features soft noodles stir-fried with vegetables, shrimp, or pork.
• Fried rice: In the eastern regions, fried rice can feature a variety of local ingredients such as crab and shrimp, and is often flavoured with light soy sauce.

Dreaming of exploring China and indulging in its incredible cuisine? Inspiring Vacations’ expertly crafted tours to China take in iconic landmarks like Beijing’s Forbidden City and Xi’an’s Terracotta Warriors, while savouring the country's most delicious dishes! 

Get a true taste of China as you journey through its vibrant cities and scenic landscapes, all while enjoying authentic local flavours. From our 8 Day 5-Star Shanghai to Xi’an Small Group Tour to the 12 Day 5-Star Shanghai to Chongqing with Yangtze River Small Group Tour—complete with a 4-day Yangtze River cruise—there's an adventure waiting for you!