People's Republic of ChinaWhat to eat in People's Republic of China: top 10 dishes
Traveling to People's Republic of China? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Tofu
Tofu or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: 'silken', 'soft', 'firm', and 'extra (or super) firm'. It originated in China and has been consumed for over 2,000 years.
Travel tip Used in many dishes across China, from home cooking to restaurant menus and street snacks. Texture ranges from silky to firm, and each type suits different dishes.
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02Soy sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds (kōji).
Travel tip A basic seasoning on Chinese tables and in cooking, available in light and dark types. Light is for flavor and dipping, and dark is for color in braised dishes.
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03Soy milk
Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein.
Travel tip A common breakfast drink served hot or cold at breakfast stalls, often with fried dough sticks. Many people have a sweet or savory version.
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04Peking duck
Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.
Travel tip Served in specialty restaurants, often carved at the table. Wrap slices in thin pancakes with sauce and scallions.
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05Fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.
Travel tip Not a main Chinese condiment, but used in some regional kitchens and seen in Southeast Asian food. Check dishes before ordering if you dislike its strong smell.
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06Mooncake
A mooncake is a Chinese baked item traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest, while a legend connects it to moon watching, and mooncakes are regarded as a delicacy.
Travel tip Eaten around the Mid-Autumn Festival and given as gifts. They are rich and dense, so cut into small wedges to share with tea.
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07Fried rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten as a main dish or as an accompaniment to another dish.
Travel tip Found at restaurants and street stalls, and usually ordered as a simple main dish or a side to share. It is often a good way to use up leftover rice at home.
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08Congee
Congee ( KON-jee, derived from Tamil கஞ்சி [kaɲdʑi]) is a form of savoury porridge, primarily made by boiling rice in large amount of water until it softens or dissolves, and commonly flavored with salt or mild broth.
Travel tip A common breakfast served at breakfast stalls and restaurants, with toppings such as pickles, eggs or meat. It is also eaten when feeling unwell.
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09Century egg
Century eggs, (also called preserved egg or 100-year egg) also known as alkalized or preserved eggs, is a Chinese dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several…
Travel tip Often sliced and eaten as a cold appetizer, or added to congee. The flavor is strong, so try a small piece first.
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