China's street food scene is arguably the best in the world. Every region has its own specialties, flavors, and traditions. Here's your guide to eating like a local.
Beijing & the North
- •Jianbing (煎饼): The ultimate breakfast crêpe — egg, crispy cracker, scallions, cilantro, and sauces
- •Lamb skewers (羊肉串): Cumin-dusted and charcoal-grilled, best near Niujie
- •Zhajiangmian (炸酱面): Thick wheat noodles with savory soybean paste
- •Tanghulu (糖葫芦): Candied hawthorn berries on a stick — winter's favorite snack
Shanghai & the East
- •Xiaolongbao (小笼包): Soup dumplings — bite, sip, devour
- •Shengjianbao (生煎包): Pan-fried soup buns with crispy bottoms
- •Scallion oil noodles (葱油拌面): Simple, aromatic, addictive
- •Cong you bing (葱油饼): Flaky scallion pancakes
Chengdu & Sichuan
- •Malatang (麻辣烫): Pick your ingredients, they cook it in spicy broth
- •Dan dan noodles (担担面): Sesame paste, chili oil, Sichuan peppercorn
- •Chuanchuanxiang (串串香): Skewers you dip in hot chili oil
- •Douhua (豆花): Silky tofu pudding with spicy or sweet toppings
Guangzhou & the South
- •Dim sum (点心): Har gow, siu mai, char siu bao — best before 11 AM
- •Cheung fun (肠粉): Silky rice noodle rolls with shrimp or beef
- •Wonton noodle soup: Paper-thin wontons in clear broth
- •Egg waffles (鸡蛋仔): Bubble-shaped waffles, crispy outside, soft inside
Xi'an & the Silk Road
- •Roujiamo (肉夹馍): "Chinese hamburger" — stewed meat in a flatbread
- •Yangrou paomo (羊肉泡馍): Lamb soup where you tear your own bread
- •Biangbiang noodles: Hand-pulled belt noodles, impossibly wide
- •Persimmon cakes (柿子饼): Sweet, fried, autumn perfection
Street Food Safety Tips
- 1Follow the crowds: Busy stalls = fresh food
- 2Watch it being cooked: Hot and freshly made = safe
- 3Avoid pre-cut fruit: Unless from a reputable shop
- 4Carry tissues: Street stalls rarely have napkins
- 5Use mobile payment: Most stalls accept WeChat/Alipay
*Hungry yet? Tell toto your food preferences and get a custom food crawl itinerary.* 🍜
