Hosted China

Food

Four cities, four kitchens: duck and noodles in the north, soup dumplings on the coast, hand-pulled noodles in Xi'an, Sichuan pepper in Chengdu.

A chef in gloves carving a glossy roast Peking duck at the table

Beijing

Beijing cooking is wheat-based, salty and hearty. Eat roast duck at least once, then try the noodles, lamb hot pot and old-style breakfasts.

  • Peking duck
  • Zhajiangmian
  • Copper-pot lamb hot pot
  • Luzhu huoshao
A bamboo steamer of pleated xiaolongbao soup dumplings seen from above

Shanghai

Shanghai cooking is sweet, savory and mild, built on soy sauce, sugar and rice wine. Start with dumplings and noodles; save autumn for hairy crab.

  • Soup dumplings
  • Pan-fried buns
  • Scallion oil noodles
  • Red-braised pork
A bowl of lamb paomo: clear broth with sliced lamb, crumbled flatbread, glass noodles and chili paste

Xi'an

Xi'an is a wheat city: hand-pulled noodles, flatbreads and lamb soups. Eat in the Muslim Quarter's side lanes and the city's local food streets.

  • Lamb paomo
  • Biangbiang noodles
  • Roujiamo
  • Liangpi
A split hotpot with red chili broth on one side and clear broth on the other, with noodles and side dishes

Chengdu

Hotpot, mapo tofu, dan dan noodles and street snacks, with the Chinese words you need to order them milder.

  • Hotpot
  • Mapo tofu
  • Dan dan noodles
  • Twice-cooked pork

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