Food of China

Chinese food isn't just "one thing." It's a whole universe of flavors — and we're breaking it down by four taste sensations: spicy, salty, sweet, and sour. Your mouth is about to travel.

Mapo Tofu: Soft tofu in a fiery red sauce, topped with chopped green onions and Szechuan peppercorns

Peking Duck: Crispy, shiny duck skin wrapped in thin pancakes with cucumber, scallions, and sweet bean sauce

Tanghulu: Shiny red candied hawthorn berries on a stick, with a glossy sugar coating

Squirrel Fish: Deep-fried whole fish with a crispy golden exterior, drizzled in a glossy red sweet and sour sauce

Flavor Regions of China

China's eight great cuisines each have a personality:

Szechuan (Sichuan): Spicy + numbing (see Mapo Tofu above)
Cantonese (Guangdong): Mild, fresh, slightly sweet
Hunan: Pure spicy (no numbing — just heat!)
Jiangsu: Salty + sweet, often braised
Zhejiang: Fresh, soft, with a vinegar sourness

What we ate above? A delicious road trip across Szechuan, Beijing, Northern streets, and beyond.

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