Explore the Wonders of China

Chinese food and drink culture is one of the most authentic highlights during travel in China. Unlike standardised Western dining, Chinese cuisine has developed diverse flavours shaped by vast regional landscapes, seasonal harvests and thousands of years of culinary heritage. Every region and city boasts its own signature tastes.

From refined imperial dishes and the renowned Eight Major Cuisines, to lively street snacks and rustic local home cooking; from age-old tea traditions and classic rice wine to trendy modern beverages, food and drinks run through your entire journey. Tasting local cuisine is the best way to understand China's local culture.

1. China's Regional Cuisine

1.1 The Eight Major Cuisines

These eight distinguished cooking styles form the backbone of formal Chinese dining and are ideal for premium dining experiences on your tour.

Sichuan Cuisine (Sichuan & Chongqing): Known for bold, aromatic, numbing-spicy flavours. Sichuan peppercorns, chilli and fermented bean paste create memorable rich tastes. Signature dishes include hotpot, boiled beef, mapo tofu and husband-and-wife lung slices.

Cantonese Cuisine (Guangdong & Pearl River Delta): This gentle cuisine prioritises the natural freshness of ingredients, following the philosophy of eating seasonal produce. It features light, sweet and tender flavours with minimal heavy oil or spice. Famous for soups, seafood, roast meats and dim sum.

Huaiyang Cuisine (Jiangsu & Yangtze River Delta): A state-banquet-level cuisine celebrated for delicate flavours, precise knife skills and elegant plating. Mildly sweet and non-spicy, it delivers refined high-end dining. Classic dishes: lion's head meatballs, squirrel-shaped mandarin fish and silky tofu soup.

Zhejiang Cuisine (Zhejiang, Hangzhou): Fresh, mellow and subtly sweet, matching the gentle charm of Jiangnan. Highlights: West Lake vinegar fish, stir-fried shrimp with Longjing tea and Dongpo pork.

Shandong Cuisine (Shandong, Northern China): The origin of northern Chinese cooking. Savoury and hearty, masters of stir-frying, braising and stewing. Rich broths and solid flavours lay the foundation for traditional Chinese banquets.

Hunan Cuisine (Hunan): Bright, dry and fiery spicy taste, without the numbing sensation of Sichuan food. Representative dishes: chopped chilli fish head and stir-fried pork with chilli.

Fujian Cuisine (Fujian): Balanced savoury-sweet flavours, famous for seafood and slow-simmered soups. Buddha Jumps Over the Wall and lychee pork are iconic banquet dishes.

Anhui Cuisine (Huizhou region, Anhui): Rustic mountain-style cooking, featuring wild mountain ingredients, bamboo shoots and preserved cured meats. Hearty braised stews showcase original earthy flavours.

1.2 Street Food & Local Snacks

Every city has its own iconic street food, perfect for immersive local experiences.

• Northern China: lamb soup, savoury crepes, potstickers and wheat-based snacks with generous portions.
• Southwest China: spicy skewers, sour noodles, grilled meat and marinated delicacies.
• Jiangnan region: pastries, glutinous rice balls and soft traditional desserts.
• South China: sweet herbal desserts, rice noodle rolls and fresh fruit treats.

Street food is affordable and authentic, offering a glimpse of daily local life.

1.3 Dining Customs & Practical Notes

• Shared-dish style: Chinese meals are usually served family-style, with dishes placed in the centre for everyone to share.
• Tableware: Chopsticks are commonly used. Knives and forks are available at high-end hotels for international guests.
• Wide flavour variations: Northern dishes tend to be salty; southern dishes sweeter; southwest food spicy. You can request no chilli, mild spice or lighter seasoning.
• Fixed meal hours: Breakfast 7:00-9:00, lunch 11:30-13:30, dinner 17:30-20:00. Restaurants in smaller towns close earlier in the evening.

2. Tea & Alcohol Culture

2.1 Traditional Tea — China's National Drink

Tea is China's iconic non-alcoholic beverage, deeply rooted in hospitality and daily leisure.

• Green tea: fresh and grassy (Longjing from Hangzhou, Biluochun).
• Black tea: smooth and sweet, friendly for new tea drinkers.
• Oolong tea: complex and highly aromatic (Tieguanyin, Da Hong Pao).
• Pu-erh tea: rich and aged, a premium tea choice.

Tea tasting is available in scenic teahouses, hotel tea breaks and business receptions as a symbol of Chinese etiquette.

2.2 Traditional Alcoholic Drinks

Baijiu: China's traditional grain spirit, strong and aromatic. Commonly served at banquets, business dinners and festivals with relatively high alcohol content.

Huangjiu (Rice Wine): A low-alcohol fermented wine with a mellow taste, popular in Jiangnan, ideal for pairing with food.

Local fruit wine & rice wine: Light, sweet regional drinks for visitors who prefer mild beverages.

2.3 Modern Beverages

New-style tea drinks (fruit tea and milk tea) are extremely popular across China. They come in diverse flavours and attractive presentation, a trendy urban travel experience.

3. Practical Dining Tips for International Travellers

• Dining differences between big cities and small towns: International five-star hotels in major cities offer abundant choices: buffets, Western and global cuisine. Smaller cities and tourist areas mainly serve local Chinese food, with limited Western options.
• Customised dietary requests: Most restaurants can accommodate special requests: no chilli, vegetarian, low-oil, Halal or children's meals, when notified beforehand.
• Drinking etiquette: Please drink responsibly in public. Alcohol is prohibited in scenic sites and on public transport.
• Seasonal ingredients: Chinese cuisine follows the principle of eating seasonal food. Special seasonal delicacies change throughout the year, creating different dining experiences for different travel seasons.

Explore Our Food-Focused Tours

If you wish to dive into authentic Chinese flavours, discover our private culinary tours in selected cities:

• Shanghai Food Tour: Explore Shanghai's local Benbang cuisine, lane-side snacks and modern dining, and taste the rich sweet-savoury flavours of Shanghai.
• Hangzhou Food Tour: Pair West Lake scenery with Zhejiang cuisine, savour Dongpo pork, Longjing shrimp and classic Jiangnan pastries.
• Guangzhou Food Tour: Enjoy Cantonese morning dim sum, authentic Cantonese dishes and Lingnan sweet soups and discover why Guangzhou is praised as the capital of Chinese food.
• Chengdu Food Tour: Immerse yourself in Sichuan hotpot and local street snacks and experience the bold numbing-spicy flavours of Bashu.
• Beijing Food Tour: Try Peking duck, northern noodles and hutong snacks and taste the imperial flavours of the capital.

All food tours can be tailor-made, with English-speaking guides, private vehicles and hand-picked accommodation.