Forget your local takeaway – this is the real China in 20 dishes. Save this list, eat through it, thank us later. Each includes where to find the authentic version.
The Bucket List Menu
Forget your local takeaway – this is the real China in 20 dishes. Save this list, eat through it, thank us later. Each includes where to find the authentic version.
The Icons (1-8)
Peking duck (carved tableside, Beijing) · xiaolongbao soup dumplings (Shanghai) · Sichuan hotpot (numbing + spicy, Chengdu) · biangbiang noodles (Xi’an’s hand-pulled monsters) · dim sum morning feast (Guangzhou) · Lanzhou beef noodles (the nationwide religion) · crawfish in garlic (summer night markets) · jianbing breakfast crepes (street corners).
The Regional Legends (9-15)
Mapo tofu at the source (Chengdu) · hairy crab (Shanghai, Oct-Dec) · Buddha jumps over the wall (Fuzhou) · Yunnan mushroom hotpot (summer foraging season!) · crossing-the-bridge noodles (Kunming) · Xinjiang lamb skewers + naan (Uyghur mastery) · tea-smoked duck (Sichuan).
The Adventurous (16-20)
Stinky tofu (braver than it smells – Changsha’s best) · century egg with tofu (acquired, then addictive) · chicken feet (dim sum trial by fire) · sea cucumber (banquet texture) · mooncakes (Mid-Autumn only – the seasonal ritual).
Take the Flavors Home
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