Food & Dining
How to eat well in China: regional cuisines, street food rules, spice levels, vegetarian options and ordering without Chinese.
Last reviewed October 23, 2026 · policies change — confirm the official sources before travel
Food is the fastest way into Chinese life, and every region eats differently: Beijing does roast duck and wheat noodles, Shanghai does sweet-savory braises, Sichuan does numbing spice, Guilin does rice noodles. You do not need a plan — you need to know how to order, what to expect, and what to avoid.
Key points
What works in practice
Point-and-order at busy street stalls — locals eat there for a reason
Carry a food allergy card in Chinese; kitchen staff take written requests seriously
Try the regional breakfast — congee, jianbing, dim sum — it is often the best meal of the day
Hotpot is a social event: order half portions and pace yourself on the first round
Price guide: ¥15–30 street food, ¥50–150 mid-range, fine dining from ¥300
Mistakes to avoid
Assuming 'no spicy' will be understood everywhere — in Sichuan kitchens, 'mild' is still spicy
Eating raw vegetables or unpeeled fruit from street stalls, especially in summer
Missing last-order time — many restaurants close the kitchen by 9 pm
Ordering too much — one dish per person plus one shared is plenty
Frequently asked
Is street food safe?
Generally yes, at busy stalls with high turnover. Avoid raw produce and shellfish at quiet stalls, and trust queues over review sites.
I’m vegetarian — will I manage?
Yes, with work. Buddhist vegetarian restaurants are common in cities. Elsewhere, show a written note saying you eat no meat, fish or eggs — but be aware stock and lard sneak into many dishes.
How do I order without Chinese?
Picture menus, pointing and translation apps cover most situations. In tourist cities many menus have English.
Questions about your trip?
If you want help with routes or want to ask me something directly, you can find me here.