Chinese Cuisine

Chinese cuisine is one of the greatest and most diverse food cultures on earth, less a single cuisine than a vast tapestry of distinct regional traditions. From the numbing chilli heat of Sichuan and the delicate dim sum and seafood of Cantonese Guangdong to the crisp Peking duck of the north and the hand-pulled noodles of the northwest, it is an endlessly varied art of balance, texture and flavour, meant to be shared from many dishes.

What to look for

• Peking duck - the crisp roasted duck of Beijing.
• Dim sum - the Cantonese small plates and dumplings.
• Sichuan food - the fiery, numbing hotpot and mapo tofu.
• The noodles and dumplings - the hand-pulled noodles and regional dumplings.

When to go

Year-round; meals are shared from many communal dishes, and regional specialities reward seeking out in their home provinces. Street food and busy local restaurants often serve the most authentic, exciting food.

What to expect

The real regional cuisines are far removed from the sweet, fried 'Chinese food' of the West, so come with an open mind and a taste for variety. Sichuan food is genuinely fiery and numbing. Language and menus can be a barrier, so pointing, picture menus and translation apps help. Sharing many dishes is the way to eat.

Nearby

Each region has its own celebrated cuisine, from Cantonese Guangdong to Sichuan and Xinjiang.