The diversity of famous food in China lies in its regions, each with its own character and spice level. Understanding regional cuisines helps you appreciate how geography, climate, and culture shape what ends up on the plate.

Northern China: Wheat and Warmth. Hearty dishes like Biang Biang Noodles dominate Shaanxi province. The name itself is legendary for being one of the most complex Chinese characters, and the noodles are hand-pulled into wide ribbons before being drenched in chili, vinegar, and garlic.

Dumplings, or jiaozi, are another staple, especially during holidays. Stuffed with pork and cabbage or seafood, they’re boiled, steamed, or pan-fried and often eaten with black vinegar and garlic.

Central & Western China: Spicy and Bold. Sichuan cuisine is famously fiery. Mapo Tofu, a silky tofu dish swimming in spicy bean paste and Sichuan peppercorns, is a prime example. The numbing effect—mala—is both addictive and unforgettable.
In Guilin, don’t miss Guilin Rice Noodles, a breakfast staple made with clear broth, pickled vegetables, peanuts, and chili.
Explore both cities on the Discover Imperial China tour, which includes Guilin’s street food scene and Sichuan’s rich spice culture.

Eastern & Southern China: Light and Elegant. In Hangzhou and Suzhou, dishes are often lighter and sweeter. Try West Lake Vinegar Fish, made from fresh carp, flash-fried and glazed in sweet and sour sauce.
Head to Guangzhou for Cantonese Dim Sum, where baskets of har gow, siu mai, and char siu bao are served with pots of tea. It’s not just breakfast—it’s a weekend ritual.
From the delicate to the daring, food in China takes on different forms from city to city.

Many travellers ask: What do locals eat in China? The answer is far simpler than you'd expect. It’s not always about elaborate banquets — daily meals are humble, nourishing, and focused on balance.

At home, families enjoy stir-fried seasonal vegetables, steamed rice or noodles, tofu dishes, and fresh fruit. Breakfast might include congee with pickled vegetables, youtiao (fried dough), or soy milk.
In restaurants, dishes are shared family-style. Locals rarely order individually — they’ll combine spicy, mild, dry, and saucy dishes for balance.

Join the China’s Imperial Capitals Tour to dine like a local in Beijing and Xian. You’ll get hands-on exposure to the real flavours beyond restaurant menus.

Understanding dining etiquette in China enhances not just your meals, but your relationships. Participating in these rituals shows cultural awareness and earns appreciation from hosts.
Respect the table: Always wait for elders to begin eating first.
Chopstick rules: Never point with chopsticks or leave them upright in rice, as it resembles a funeral ritual.
Toasting culture: When someone toasts you, return the gesture by clinking their glass lower as a sign of respect.
No tipping: It’s uncommon in many places, especially traditional restaurants.
Don’t waste food: Leaving excess on the plate can be seen as rude.
Sharing dishes: Meals are served family-style, so take small portions at a time and use the communal spoon if provided.

Whether you’re at a street stall or a five-star restaurant, finding the best bites requires a few local strategies:

Follow the locals: A busy shop usually means high turnover and fresh ingredients.
Use food apps: Apps like Dianping help identify top-rated eateries, especially in bigger cities.
Don’t fear the unknown: Even if a menu has no English, point, smile, and embrace the experience.
Plan ahead: Some restaurants, like Quanjude for Peking Duck or Din Tai Fung for dumplings, require advance reservations.
Trust your guide: Most tours offer curated dining stops that mix iconic restaurants with off-the-beaten-path gems, giving you access to both local favourites and some of the most beloved traditional foods in China.