Eating and Drinking

Chinese food is famously regional. The classic saying "sweet in the south, salty in the north, sour in the west, spicy in the east" only hints at the diversity: Cantonese dim sum and seafood in Guangzhou, fiery Sichuan and Chongqing hotpot, delicate Jiangnan dishes by the Yangtze, and hand-pulled noodles across the north. Most travel itineraries pass through several culinary worlds in a single week. The good news for visitors is that meals are shared family-style, so a group can sample many dishes at once. Portions are generous, and the culture of "try a little of everything" means you can eat adventurously without committing to one dish.

Regional Cuisines to Try

• Sichuan & Chongqing: mouth-numbing málà hotpot, mapo tofu and twice-cooked pork.
• Cantonese (Guangzhou): dim sum, roast goose and fresh seafood.
• Beijing: Peking duck, zhajiang noodles and imperial palace dishes.
• Xi'an & the north: hand-pulled noodles, lamb skewers and roujiamo (Chinese burger).
• Jiangnan (Shanghai area): xiaolongbao soup dumplings, sweet-and-sour dishes and river fish.
• Yunnan: mushroom hotpot, rice noodles and vibrant minority cuisine.

Ordering with Confidence

Most restaurants have photo menus, and many now use QR-code menus you can view on your phone and translate with one tap. When the menu is only in Chinese, these habits save the day:

• Point at what other tables are eating — the surest way to order well.
• Use a translation app's camera mode on menus, signs and shop fronts.
• Learn a few phrases: bú là (not spicy), zhèige (this one), máidān (the bill).
• For smaller dishes, order several and share — one dish per person plus a shared soup is a good rule.
• Tipping is not expected in China; prices already include service.

Tea & Drinks

Tea is China's signature drink, from delicate green tea in the east to fermented pu-erh in Yunnan. A tea ceremony or a cup at a traditional teahouse is a peaceful break between sights. Beer is the common choice with meals, while baijiu (a strong grain spirit) appears at toasts and banquets.

• Tap water is not for drinking — use bottled or boiled water.
• Stick to well-established eateries with busy kitchens for the best hygiene.
• If your stomach is sensitive, start with mild dishes before diving into the spicy ones.

Tip: Street food is delicious, but pick stalls with high turnover and food cooked fresh in front of you. Tell us your dietary needs — vegetarian, allergies or halal — and we will book meals and cooking experiences that match, from Peking duck carving to a hotpot masterclass.