The Foodie’s guide to China
Fancy yourself as a bit of a foodie? Love your local takeaway, but not sure how the real deal will match up? Or simply not sure what to expect? Our definitive guide on what to eat and where, will take you on a step by step culinary journey through your 25 day HK – HK backpacking tour! Enjoy!
Yat Lok Roast Goose 乐烧鹅 | Hong Kong
Did you know that you could get a Michelin starred meal in Hong Kong for only 60HKD? At Kam’s Roast Goose, they are serving up crisp skinned, juicy morsels of this succulent bird to a never-ending queue of well-satiated customers. What better way to spend the first night of your trip than tucking in to a Michelin starred meal at back alley prices!
Dan dan mian 担担面 | Chengdu
Chengdu, the home of the world famous Sichuan cuisine, is best known for its exquisitely spicy and mouth wateringly delicious hot pot. (you’ll definitely get to try it – it is in the itinerary!) But our dragons need a snack that they can grab on the go, and dan dan mian, a Chengdu street-side staple, ticks all the right boxes! A rich, pungent pork sauce is slathered over fresh wheat noodles, followed by a smattering of spring onions and a dash of Chengdu’s iconic chilli oil. Now that is travelling fuel!
Rou jia mo 肉夹馍 | Xi’an
Roujiamo is China’s answer to the pulled pork sandwich, except it has been around much longer and tastes even better. The sandwich, sold street-side throughout China, comprises of slowly braised, succulent shredded pork nestled inside warm, freshly baked leavened flat breads. This is enough to make any self proclaimed foodie’s taste buds tingle, yet in Xi’an’s Muslim quarter, this humble snack is elevated to new heights with the addition of tender strips of slow cooked lamb sprinkled with a handful of fresh, vibrant coriander – an utter delight.
Jianbing 煎餅 | Beijing
Yesterday you tackled a particularly grueling stretch of the wild wall and the spent your evening partying in the rooftop bars of Sanlitun. Today you have woken up, feeling exhausted and more than a little worse for wear. But fear not, we know the miracle cure. The mighty jianbing, a Beijing breakfast staple, is a light fluffy pancake smothered in deliciously savoury bean paste, topped with an egg, a sprinkling of coriander, and a crisp cracker. This is street food at its finest – hot, somewhat stodgy and packing a little chilli kick. What more could you need to banish those cobwebs?
Sheng jian bao 生煎包 | Shanghai
You have probably heard of the xiaolong bao – a delicate dumpling that oozes with a sweet soy, pork broth – a dangerously messy food for the inexperienced foreigner. But few tourists get to sample its big, bad older brother – the Shengjian bao. These crispy pan-fried delights that are wrapped in unusual yeasted dough and pan fried to crisp perfection, doused in sesame seeds and packed full of explosively hot pork broth are the real deal. Best of all, these guys are sturdy! No need for those pesky chopsticks, just pick them up and shove them in!
Beer Fish 啤酒鱼 | Yangshuo
It is perhaps ironic that the unofficial beer pong capital of China is famous for a dish that has beer as the key component. A freshly caught carp from the nearby Li river is gently fried with peppers and tomatoes, then submerged in a bubbling pot of local brew. A simple, fresh and elegant dish made with local produce. The perfect accompaniment to an evening spent admiring the jaw dropping scenery.
3-cup chicken 三杯鸡 |Fujian
This may not be the most refined dish on the list, and it isn’t even from Fujian, it’s Taiwanese. However it’s believed that this dish does have Fujianese roots! In this home-style recipe, chicken is cooked in equal parts soy sauce, rice vinegar and sesame oil. Chuck that in a wok with a few cloves of garlic and some spring onions and hey presto! – You have created a dish that grandma would be proud of. Certainly a dinner to recreate when you are back on home soil!
Feeling hungry? Head over to our China tours page and take a look at the incredible trips we offer! Book, and you could be tasting these delicious morsels very soon!
Subscribe to our monthly newsletter