Did you eat anything special in China? Was it tasty? Maybe too spicy? Have you tried anything weird? Is it true they eat rice every day?
There were many food-related questions after we returned from China. This post is about authentic Chinese food, all tested and more or less approved by us. We talk 100% original Chinese cuisine whether it is street food, restaurant or no-frills eatery.
We spent two weeks in China in an independent tour that started in Beijing, continued in Shanghai, Guilin area, Shenzhen and Hong Kong. Although it is all Eastern China, because of the huge distances, the dishes changed.
The variety of authentic Chinese food is tremendous. In most cases we relied on street food, extremely popular in China, that we sometimes alternated with cozy eateries and international junk food.
Some general info on authentic Chinese food
Savoury dishes – Genuine Chinese cuisine
Sweet China – Authentic Chinese food
Some general info on authentic Chinese food
Here are some simple guidelines before venturing into the rabbit hole of Chinese flavours.
Curious to find out interesting and juicy stories about China? Dive in the unexpected experiences in China, or read the guide on how not to spend a day in Hong Kong!
One of the best surprises in China? The food is super affordable! You can grab some delicious, freshly made dishes for around 1 euro — though fair warning, the portions are usually snack-sized rather than feast-sized. Still, the rule of thumb is simple: the more you eat on the street, the happier your wallet will be.
That said, there are two golden truths every traveller should know:
First, street food may taste like heaven, but the experience can test your endurance — especially after walking 15 km under the sun. Sitting down in the shade with an actual chair suddenly feels like luxury dining!
Second, if you spot something that makes you drool, buy it right away! Don’t think and tell yourself “I’ll come back later.” Because chances are… you won’t find that magical food street again. (Trust me, I learned this the hard way!)
Of course, not everything in China is budget friendly. That glorious Peking duck we had in Beijing nearly cost us an arm and a leg (by local standards). Totally our fault — we’ll get to that story later — but oh boy, it was worth every crispy, juicy bite!
One night, we stumbled upon a European-style pub — wooden furniture, familiar music, the works. For a few hours, it felt like we’d teleported back home. The prices also felt… very European, if you know what I mean.
And let’s not forget the legendary picture menus — every traveler’s best friend and occasional prankster. They don’t always match what lands on your plate, but that’s part of the adventure! Once, we almost ordered what looked like golden, crispy chicken wings… only to realize they were frog legs! Luckily, we caught it in time — but hey, sometimes travel is all about taking those “taste risks.”
Even though authentic Chinese food is famous for its balance of flavours, some aromas and dishes can be a bit challenging for untrained Western noses (and taste buds!). The generous use of fermented ingredients — like soy paste, bean curd, or pickled vegetables — gives off strong, sometimes funky smells that can be… let’s say an acquired taste. So are the organ meats or fermented tofu beloved by locals but hesitant for foreigners.
Still, that’s part of what makes Chinese food culture so fascinating — it’s bold, unapologetic, and packed with history.
Savoury dishes – Genuine Chinese cuisine
Jian Bing can be a great start in the world of authentic Chinese food. Its origin goes back 2,000 years when, the famished soldiers, with a lost battle and low morale, came up with the idea. The basics of the jian bing is to mix water with flour to obtain a batter, and eventually add sauces, vegetables and meat. It is a sort of Chinese crepe, and one of China’s most popular street breakfasts. So deli and affordable!
This is something that completely fooled me: grilled cold noodles. Don’t let the name trick you — they’re hot and definitely not noodles! Imagine a cousin of jian bing (the famous Chinese crepe), but spicier and with a personality of its own. They’re cooked right in front of you, sizzling away on the grill, which makes them even more irresistible. Because honestly, who can say no to street food that’s both fresh and fiery?
Now, sadly, I didn’t get to try Zha Jiang Mian — the legendary Old Beijing Fried Sauce Noodles — but it’s said to be one of the city’s must-eat classics. Just reading about it made my stomach growl! Picture this: This dish features chewy wheat noodles topped with a rich, savoury sauce made from stir-fried minced pork (or beef) and fermented soybean paste crowned with freshly sliced cucumbers, radishes, or bean sprouts. It sounds like the kind of cozy dish Chinese families share over laughter at a small, wobbly table — comfort in a bowl.
I really tried to keep an open mind, but deep down, I knew I wasn’t going to fall in love with fermented mung bean juice (douzhi). Our food guide swore it was a must-try Beijing classic — though, let’s be honest, her tone didn’t exactly scream enthusiasm. She described it as “a little pungent” and “an acquired taste”… which usually means, brace yourself.
Still, for the sake of cultural adventure (and bragging rights), we gave it a go. The first sip hit us like a sour, funky surprise — our eyes practically popped out in unison! Let’s just say it’s not your everyday breakfast drink unless you grew up with it. But hey, it’s all part of the authentic experience, and I respect that.
This is the excellent food tour we had in Beijing!
Now, moving on to something that actually delighted our taste buds: dumplings! Oh, the Chinese truly are masters of this art — they’ve got them in every size, shape, and filling you can imagine. My favourite? The street-style pan-fried dumplings, first boiled, then crisped to golden perfection, and topped with a sprinkle of black sesame seeds. We asked (several times, just to be sure!) what was inside, and yes — pork. Juicy, flavorful pork.
The portions weren’t huge, but honestly, they didn’t need to be. Each bite was pure joy — the kind of street food that makes you forget how many miles you’ve walked that day.
Let’s talk about steamed buns with pork. Oh boy! We were already stuffed from our food marathon, but we had to try them — purely for research purposes, of course. One bite and we were hooked! These fluffy dough balls hiding juicy, spiced pork inside are dangerously addictive. It’s the kind of snack that can convert even the pickiest eaters. Street food perfection, any time of day.
Before flying to China, I had one major food mission: eat Peking duck in Beijing (because, come on, how could I not?). Sounds simple, right? Oh no, my friend — it turned into a full-on duck chase!
After asking locals and fellow travellers for the best place, we ended up at one of the famous Siji Minfu restaurants. Not once, but twice! The first day, the queue was so long it could’ve circled the Great Wall. The second day? Same story. But this time, we decided to wait… one whole hour!
When our turn finally came, the menu said we could order the duck with or without bones. Being Peking-duck beginners, we chose boneless — thinking we’d look slightly less clumsy with our chopsticks. (Spoiler: we were wrong!)
Don’t make our rookie mistake! The boneless version was tasty, yes, but barely enough to feed a panda cub. Even I — not exactly a big eater — left hungry! The boned version might take a bit more effort, but at least you’ll get your money’s worth (and a proper duck feast!).
The whole experience was still worth it — those paper-thin pancakes, crunchy veggies, and savoury sauces made every bite feel like a celebration of crispy perfection.
Talking about Chinese highlight? The apparently basic chicken and rice were crowned as perfection. Served nearby some rice terraces with a spectacular view, the simple dish came in fire-fried bamboo stems and all the flavours got spread in front of us. We enjoyed it with a glass of passion fruit wine, so common in the area! Chinese bliss!
On the other side, we tried the hot pot experience! Kind of complicated if you don’t get any help! It is about getting ingredients for the dish you prepare by boiling in stock! All at your table, equipped with a stove! It is like designing your dish throwing into it all sorts of raw materials and let them find the perfect marriage! Well, you should either watch documentaries or ask an experienced hand to help you. At least, thinking backwards, seems like the right thing to do.
Okay, I know this post is all about authentic Chinese food, and I swear I’m trying to stay on topic… but here’s the thing: I’ve completely blanked on the names of some dishes. Like, total blank.
One night, after hours of wandering (and getting literally lost at CCTV instead of CCTV headquarters building – what a lack of imagination!?), we finally plopped down at a small local eatery and ordered a bunch of dishes — some amazing, some… let’s call them “interesting.” The problem? I couldn’t tell you what they were called even if my life depended on it!
Luckily, I did take pictures (future me knew this would happen). So maybe the photos can do the talking. Honestly, that’s part of the fun of eating in China — half the adventure is figuring out what you just ate!
Sweet China – Authentic Chinese food
Western countries might be heaven for the sweet tooth, while China’s sweet market is still growing and finding its own style. Of course, I feel this way because my brain has a hard time accepting raw ingredients such as red bean paste, taro (starchy root vegetable) or black sesame paste as the superstars of sweet pastry.
Anyway, from my immersive experience, I realized that classic sweets, such as chocolate are a rare find in China. Instead, you can try White Rabbit, a classic, creamy milk candy wrapped in edible rice paper, hawthorn candies or fruit gummies.
The mooncake is probably the star, the ultimate symbol of Chinese tradition. Round, shiny, and full of meaning, it’s all about reunion and togetherness — shared with tea, laughter, and maybe a few too many selfies under the autumn moon.
Only later did I realize there are so many types of mooncakes — different colours, flavours, and fillings, from lotus seed paste to red bean goodness. Some were absolutely delicious, others… well, let’s just say they were “culturally interesting.” Overall, I’d give them a solid 7 out of 10 — beautiful to look at, fun to try, but maybe not my favourite sweet of the trip.
Originally crafted for Chinese festivals and representing family unity, the chewy and colorful glutinous rice balls make appearance pretty much everywhere. Depending on the area, they can be plain or filled on the inside. The qingtuan is green from the Chinese mugwort juice. Traditionally, they are filled with sweet green bean or red bean paste, but today the stuffing can also include savory fillings. The tang yuan has a soft and gooey outer layer, while the sweet filling most commonly contains a nutty paste made from black sesame seeds, often served in a sweet ginger broth. If you are into mochi, these are your thing.
The Chinese egg tart is a golden little piece of happiness — crisp, flaky pastry holding a silky, custardy center that melts in your mouth. You’ll spot them glowing behind bakery windows, tempting you with that glossy top. Best enjoyed warm, ideally with a cup of milk tea and zero guilt! The ones we tried in Hong Kong were smooth, less-sweet, milky custard in a shortcrust pastry, but nonetheless very good.
In terms of ice cream, we only tried jasmine and matcha, but were less convincing than expected. Unfortunately, none of us tried the so-called “cultural and creative ice creams”. These are offered at scenic spots, amusement parks, and museums, and celebrate China’s rich legacy. Some are handmade, usually featuring decorative designs and special flavours. Their aspect is stunning, cannot tell about the taste.
Have you been to China? Did you try anything delicious or maybe interesting? Or, if you haven’t been, what dish appeals the most to you? I’d be more than happy to hear about your gastronomic experience!
