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🍽️ Cuisine
China: eight cuisines, an empire of flavour
Beyond the eight schools, China rewards the curious eater region by region: Sichuan numbs the tongue with mala peppercorns, Canton perfects steamed dim sum at dawn, the northwest pulls hand-stretched lamian noodles, and Hunan smokes its chillies. Beijing's hung-oven duck, carved tableside into hundreds of crisp slices, descends from Qing imperial kitchens. Eat where queues form: night markets, tea houses and family canteens still set the standard far more than hotel dining…
Peking duck, dim sum, hotpot, noodles: Chinese cuisine unfolds in eight great regional traditions, from Cantonese delicacy to Sichuan fire.
Peking duck has been enjoyed since imperial times; its crispy skin is the prized treasure.
To taste: Peking duck in Beijing, hotpot in Chengdu. With a data eSIM, translate Chinese menus, pay by phone and read the reviews.
Go hungry mid-morning for dim sum, after dark for street grills. Tables turn fast; arrive early at famous duck houses. A data eSIM lets you scan QR menus, pay by phone and translate dishes on the spot.
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