Best Food to Eat in China

Due to its long history, vast territory and splendid culture, China has spawned countless delicacies. China is famed as the cate heaven. Food in China is delicious and cheap, with diverse options for you to choose from. Let's read on to know some best food to eat in China, which includes some must-try dishes like Beijing Roast Duck, Pan Fried Pork Bun, etc.

Beijing

Beijing Roast Duck

Beijing Roast Duck is a famous dish in Beijing with a world reputation. Beijing duck is made of high quality meat duck, and roasted with charcoal fire of fruit wood. The color is ruddy and the meat is fat but not greasy. It is known as the "world delicious" and famous at home and abroad.

Pork Fillet in Chilli Sauce 

Pork Fillet in Chilli Sauce is a famous dish in Beijing. It uses lean pork as the main ingredient, supplemented with sweet noodle sauce, green onions, ginger and other seasonings, and is cooked with "sauce stir fry", one of the "Six stir-fry" cooking techniques unique to the North. after cooking, the shredded pork is moderately sweet and salty, and the flavor is unique.

Shanghai

Eight Treasure Duck 

Eight-treasure duck is a special traditional dish in Shanghai. It is praised by gourmets as a must-have in the feast and well known at home and abroad. It is best cooked at the Shanghai Old Restaurant in Shanghai Chenghuang Temple. The eight-treasure duck is made with a bone-in duck, stuffed with ingredients, buckled in a large bowl, and steamed. When it comes out of the cage, it is topped with prepared shrimps and green beans.

Pan Fried Pork Bun

Pan Fried Pork Bun, also known as Sheng Jian Bao, is a local traditional snack popular in Shanghai, and it is said to have a history of over a hundred years. The fillings are mainly made of fresh pork and skin jelly, and later chicken, shrimp and other varieties have been added. The bottom of the pan fried bun is golden brown, and the upper half is sprinkled with sesame and chives. It is quite popular among Shanghainese.

Zhejiang

Longjing Shrimp

Longjing Shrimp is made of live big river prawns and cooked with the sprouts of Longjing tea, which is a famous dish with local characteristics in Hangzhou. The shrimps are white, fresh and tender; the buds and leaves are green, fragrant, and have a unique taste. After eating, the aftertaste is endless. It is a famous dish with outstanding traditional flavor in Hangzhou.

Beggar's Chicken

Beggar's Chicken is one of the specialty dishes in Hangzhou, Zhejiang Province. Fill the chicken belly with condiments first, wrap it with lotus leaves, and then wrap the outside with a layer of mud mixed with Shaoxing wine and salt water, and simmer for three to four hours in a slow fire. When the customer eats, the whole ball of mud is brought to the table and taken apart in front of the customer.

Guangdong

Honey-Stewed BBQ Pork

Barbecued pork is one of the best flavors in Guangdong and occupies an extremely important role in Guangzhou cuisine. It is also called Char Siu, which can be used to make char siu rice, Yangzhou fried rice, Bazhen noodle soup, fried char siu with egg and so on.

Baked Chicken in Salt

Salt-baked chicken is a well-known Hakka dish with soft skin and tender meat, fragrant taste, and has a warming function. In some salt farms along the coast of the Dongjiang area more than 300 years ago, some people wrapped the cooked chicken with gauze paper and put it in a salt pile for storage. They found that this kind of chicken was delicious.

Sichuan

Bobo Chicken

Bobo chicken has been handed down from the Qing Dynasty for hundreds of years. Bobo Chicken is made from a pottery bowl with spicy and spicy condiments, mixed with boneless chicken slices with various seasonings. It has the characteristics of crispy skin and tender meat, spicy and delicious flavor, moderately sweet and salty.

Translucent Beef Slices 

Translucent Beef Slices is a traditional famous food in Dazhou, Sichuan and Chongqing, with a history of more than 100 years. After slicing beef shank meat, it is made by marinating, drying, baking, steaming, and frying. The beef slices are as thin as paper, the color is red and bright, and the taste is spicy and crispy.

Chongqing

Hot Pot

Speaking of Chongqing's delicacy representative, it is Chongqing hot pot. It is no exaggeration to say that "if you don't eat hot pot in Chongqing, you have never been to Chongqing!" The raw materials are mainly beef belly, pig yellow throat, duck intestines, beef blood, meat, etc. You should not miss it.

Double-cooked Pork

Double-cooked pork is a special dish of Han Nationality. It is one of the traditional pork dishes of Sichuan cuisine, one of the eight major Chinese cuisines. Twice-cooked pork is characterized by its unique taste, bright red color, fat but not greasy. When it comes to Sichuan cuisine, it is inevitable to think of double-cooked pork.

Guangxi

Guilin Rice Noodles 

Guilin rice noodles are famous for its unique flavor. Rice noodles are characterized by whiteness, tenderness, softness and refreshing taste. The production of brine is the most particular, and its crafts are different from each other. There are roughly sirloin rice noodles, three fresh rice noodles, original soup rice noodles, dry mix rice noodles, hot and sour rice noodles, horsemeat rice noodles, and so on.

Sour Fried Dried Fish

Dried fish larvae refer to dried fish that grow in the river. The production process of dried fish: smoked with burnt peel, bake with charcoal fire, and dry in the sun. The sourness of this dish is mostly Guilin-flavored sour bamboo shoots and sour chili. Stir-fry the dried fish, sour chili, and sour bamboo shoots, pour in Guilin Sanhua wine, cover the pot and simmer until the dried fish is swollen, then add garlic sprouts and other spices. It is sour and refreshing, very appetizing.

Inner Mongolia

Roasted Mutton Leg

Roasted mutton leg is a famous dish in Hulunbuir to entertain guests. Roast leg of lamb evolved from roasted whole lamb. People gradually discovered that the best part of the whole lamb is the lamb hind legs, so they often cut off the lamb hind legs and bake them to entertain guests.

Lamb Floss

Lamb floss is produced in Inner Mongolia and is a favorite flavor product of ethnic minorities. Lamb floss is made from fresh lamb meat, after deboning, degreasing, peeling, cutting, rinsing, cooking, frying, cooling, etc. The lamb floss is bright and fragrant, the meat is soft and loose, the taste is salty and sweet, and the nutrition is rich.