Exploring the Flavors of China

The regional differences in Chinese cuisine are greater than the internal differences within most other countries. The numbing and spicy flavor of Sichuan cuisine, the fresh and light taste of Cantonese cuisine, the delicate flavors of Huaiyang cuisine, the noodle dishes of the Northwest, and the sour, spicy, and herbal tastes of Yunnan and Guizhou—understanding the food of a place often gives you a better grasp of it than visiting one more tourist spot.

Flavor Map

Sichuan & Hunan: Numbing Spicy and Fresh Spicy

The spiciness of Sichuan cuisine comes from the 'numbing' effect of Sichuan peppercorns, whereas Hunan cuisine is 'fresh spicy.' If you can't eat spicy food, make sure to clearly request no spice, and avoid dishes like boiled meat in spicy sauce, Mao Xue Wang, or chopped chili dishes.

Cantonese Cuisine: Fresh and Light

Emphasizes the natural taste of ingredients, with steaming and boiling being mainstream methods. Dim sum (yum cha) is a great introduction and is the most friendly choice for those who can't eat spicy food.

Huaiyang & Shanghai Local Cuisine: Delicate and Slightly Sweet

Shanghai local cuisine features red-braised dishes with thick soy sauce, and the Suzhou and Wuxi areas have even sweeter flavors; if not accustomed, you can request 'less sugar.'

Northwest: Noodles and Lamb & Beef

Xi'an paomo (bread soaked in mutton soup), Lanzhou beef noodles, Xinjiang grilled meat and pilaf, Inner Mongolian milk tea and hand-pulled meat.

Practical Principles

• Ask about spiciness and taste first, don’t wait until the dishes arrive to find out.
• Order both meat and vegetarian, dry and wet, spicy and non-spicy dishes, it’s more comfortable than ordering only signature dishes.
• Portions are generally large; if there are few people, order one dish less and add more after finishing.
• In coastal cities, ask about the price and processing fee of seafood first.
• Wild mushrooms from Yunnan should only be eaten in legitimate restaurants.