Food in China: A Culinary Odyssey

Unveiling the Complexity of China’s Vast Culinary Landscape

Food is an integral part of any culture, and China is no exception. With a history spanning thousands of years and a diverse range of regional cuisines, the food scene in China is not just huge; it’s incredibly complicated. From Peking duck to Sichuan hotpot, dim sum to dumplings, China’s culinary offerings are as varied as its landscape. In this comprehensive article, we will delve deep into the world of food in China, exploring its richness, complexity, and the fascinating stories behind its most iconic dishes.Now that we have our comprehensive outline and FAQs in place, let’s embark on a culinary journey through the intricacies of food in China.

Introduction

China, a land of ancient traditions, breathtaking landscapes, and a culinary heritage that rivals any in the world. When we think of China, images of the Great Wall, the Forbidden City, and the Terracotta Army often come to mind. But beyond these iconic landmarks, there’s another aspect of China that’s equally captivating and deeply woven into its cultural fabric – its food.

In this article, we’ll delve deep into the world of food in China. We’ll explore the historical evolution of Chinese cuisine, the incredible regional diversity that makes it so unique, the art of Chinese cooking, and the stories behind some of its most famous dishes. We’ll also take a stroll through China’s bustling street food markets, uncover the mysteries of traditional Chinese banquets, and sip tea in the tranquil gardens of ancient temples.

But this isn’t just a culinary tour; it’s an exploration of culture, history, and tradition through the lens of food. So, fasten your seatbelts, or rather, loosen your belts, as we embark on a journey that will tantalize your taste buds, broaden your horizons, and leave you with a deep appreciation for the complexity of food in China.

The Allure of Chinese Food

Chinese food has an irresistible allure that transcends borders and captivates people from all walks of life. Its flavors are bold, its textures diverse, and its presentation often a work of art. Whether you’re savoring a delicate dim sum dumpling or diving into a fiery bowl of Sichuan hotpot, each bite tells a story of ancient traditions and centuries of culinary refinement.

But what makes Chinese cuisine truly special is its ability to bring people together. In China, food is not merely sustenance; it’s a means of forging connections, expressing love, and celebrating life’s milestones. It’s a language of its own, spoken with chopsticks and savored in shared moments around a table laden with dishes.

In the following sections, we’ll uncover the secrets of this remarkable cuisine, from its historical roots to its modern-day manifestations. We’ll explore the regional variations that make Chinese food so diverse and dive into the techniques that transform simple ingredients into culinary masterpieces. Along the way, we’ll encounter legendary dishes, meet visionary chefs, and gain insights into the cultural significance of food in China.

So, let’s embark on this culinary odyssey and discover why food in China is not just huge but incredibly complicated.

A Journey Through Time

The Historical Evolution of Chinese Cuisine

To understand the complexity of food in China, we must first step back in time and explore the historical evolution of Chinese cuisine. Chinese culinary traditions have a history that spans thousands of years, making them among the oldest and most sophisticated in the world.

The origins of Chinese cuisine can be traced back to the Neolithic period, when the Chinese people began cultivating rice and other staples. As agriculture flourished, so did the art of cooking. Ancient Chinese texts, such as the “Classic of Rites” (Liji) and the “Record of Rites” (Yili), provide insights into the early culinary practices of China.

One of the most significant developments in Chinese cuisine occurred during the Zhou Dynasty (1046–256 BCE), when the concept of the “Five Flavors” (sweet, sour, bitter, spicy, and salty) was introduced. This concept laid the foundation for the balance of flavors that is central to Chinese cooking.

The imperial courts of ancient China played a crucial role in the refinement of Chinese cuisine. Emperors and their chefs competed to create elaborate and exquisite dishes, leading to the emergence of imperial cuisine, characterized by its precision, artistry, and use of rare ingredients.

The Silk Road, the ancient trade route that connected China to the Mediterranean, also played a pivotal role in shaping Chinese cuisine. Spices, fruits, and other culinary treasures from distant lands found their way into Chinese kitchens, enriching the flavor palette of Chinese food.

As dynasties rose and fell, each left its mark on Chinese cuisine. The Tang Dynasty (618–907 CE) witnessed the introduction of tea culture, while the Mongol-led Yuan Dynasty (1271–1368 CE) brought the now-iconic dumpling, jiaozi, to China.

The Ming (1368–1644 CE) and Qing (1644–1912 CE) Dynasties saw further culinary innovations, with the refinement of Cantonese cuisine and the emergence of Sichuanese cuisine, known for its bold and spicy flavors.

In the 20th century, political and social changes in China had a profound impact on its culinary landscape. The introduction of new ingredients, cooking techniques, and the fusion of regional cuisines led to the diversity we see in Chinese food today.

Influences on Chinese Culinary Traditions

Chinese cuisine is not a static entity but a dynamic and ever-evolving art form. It has been influenced by a myriad of factors, both internal and external, which have contributed to its complexity.

Internal Influences:

• Philosophical Beliefs: Traditional Chinese philosophy, particularly Confucianism and Taoism, has had a significant impact on Chinese cuisine. Confucian values of hierarchy and respect are reflected in the strict etiquette of Chinese dining, while Taoist principles of balance and harmony are seen in the emphasis on the balance of flavors and ingredients.
• Medicinal Practices: Traditional Chinese medicine (TCM) has long been intertwined with Chinese culinary traditions. The idea of food as medicine has led to the development of dishes and ingredients with specific health benefits.
• Regional Variation: China’s vast size and diverse geography have given rise to a multitude of regional cuisines. Each region has its own unique ingredients, cooking techniques, and flavor profiles, adding to the complexity of Chinese food.

External Influences:

• Silk Road Trade: The Silk Road brought spices, fruits, and other culinary treasures from India, the Middle East, and beyond to China. These exotic ingredients greatly enriched Chinese cuisine.
• Foreign Dynasties: Dynasties led by foreign rulers, such as the Mongol-led Yuan Dynasty and the Manchu-led Qing Dynasty, introduced new culinary elements to China. Mongolian hotpot and Manchu-style dishes are examples of this influence.
• Globalization: In the modern era, globalization has had a profound impact on Chinese cuisine. The exchange of culinary ideas, ingredients, and cooking techniques with the rest of the world has led to the emergence of fusion cuisine and the global popularity of Chinese dishes.

Dynastic Delicacies: Food in Ancient China

To truly appreciate the complexity of food in China, we must take a closer look at some of the delicacies enjoyed by the emperors and nobility of ancient China. These dishes, born from centuries of culinary refinement, are a testament to the artistry and innovation of Chinese chefs.

1. Bird’s Nest Soup: A luxurious delicacy made from the nests of swiftlets, bird’s nest soup was reserved for the elite of ancient China. The nests, built from the saliva of the birds, are prized for their texture and purported health benefits.
2. Shark Fin Soup: Another extravagant dish, shark fin soup was a symbol of wealth and status. It is made from the cartilage of shark fins and is known for its rich, gelatinous texture.
3. Beggar’s Chicken: Despite its humble name, beggar’s chicken is a dish fit for royalty. It involves encasing a whole chicken in clay and baking it, creating a unique and succulent flavor.
4. Eight Treasures Rice: This dessert is a masterpiece of Chinese culinary art. Glutinous rice is stuffed with a variety of sweet fillings, including red bean paste, lotus seeds, and candied fruit.
5. Buddha Jumps Over the Wall: This elaborate soup, known for its rich and complex flavors, includes ingredients such as abalone, sea cucumber, shark fin, and quail eggs. It is said to be so fragrant that even a vegetarian monk would be tempted.

These dishes represent just a glimpse of the culinary extravagance of ancient China. They showcase the creativity and sophistication of Chinese chefs throughout history and provide a window into the world of imperial cuisine.

In the next section, we’ll shift our focus to the geographical diversity of Chinese cuisine, exploring how regional variations contribute to the complexity of food in China.

The Geography of Flavor

Regional Diversity in Chinese Cuisine

One of the most captivating aspects of Chinese cuisine is its remarkable regional diversity. China’s vast size and varied geography have given rise to a multitude of regional cuisines, each with its own distinct flavors, ingredients, and cooking techniques.

Imagine taking a culinary journey across China, from the northern plains to the southern coasts, from the bustling cities to the remote mountain villages. Along the way, you’ll encounter a rich tapestry of tastes and traditions that reflect the unique characteristics of each region.

Northern China:

• Shandong Cuisine: Known for its emphasis on seafood and a mastery of knife skills, Shandong cuisine is famous for dishes like Peking duck and sweet and sour carp.
• Beijing Cuisine: The capital city’s cuisine is renowned for its imperial origins, with dishes like the opulent Man-Han banquet and Mongolian hotpot.

Southern China:

• Cantonese Cuisine: Hailing from Guangdong province, Cantonese cuisine is celebrated for its delicate flavors and exquisite dim sum. Steamed, stir-fried, or braised, Cantonese dishes emphasize the natural taste of fresh ingredients.
• Fujian Cuisine: With a focus on seafood and umami-rich ingredients like mushrooms and bamboo shoots, Fujian cuisine offers a harmonious blend of sweet, sour, and savory flavors.

Eastern China:

• Shanghai Cuisine: The bustling metropolis of Shanghai boasts a cuisine that marries tradition and innovation. Xiao long bao (soup dumplings) and red-cooked dishes are Shanghai specialties.
• Zhejiang Cuisine: Known for its refined and light flavors, Zhejiang cuisine features dishes like West Lake vinegar fish and Dongpo pork.

Western China:

• Sichuan Cuisine: Famous for its bold and spicy flavors, Sichuan cuisine relies on ingredients like Sichuan peppercorns and chili peppers. Dishes like mapo tofu and kung pao chicken exemplify its fiery character.
• Hunan Cuisine: Similar to Sichuan cuisine in its love for spice, Hunan cuisine also incorporates a wide range of ingredients, including smoked and cured meats.

Central China:

• Henan Cuisine: Located in the heart of China, Henan cuisine showcases the country’s agricultural abundance. Noodles, dumplings, and steamed buns are staples of this region.
• Anhui Cuisine: Anhui cuisine is known for its use of wild herbs and mountain vegetables. Slow-cooked stews and braised dishes are highlights.

Western China:

• Xinjiang Cuisine: Influenced by the flavors of Central Asia, Xinjiang cuisine features dishes like lamb kebabs, hand-pulled noodles, and aromatic pilaf.
• Tibetan Cuisine: Rooted in Tibetan culture and Buddhist traditions, Tibetan cuisine includes hearty dishes like yak meat stew and momo dumplings.

Each regional cuisine in China is a testament to the resourcefulness of its people, who have adapted their cooking to suit local ingredients and climates. From the fiery spices of Sichuan to the delicate flavors of Cantonese dim sum, these regional variations contribute to the richness and complexity of Chinese cuisine.

In the next section, we’ll delve into the art of Chinese cooking, exploring the techniques and principles that underpin this culinary tradition.

The Art of Chinese Cooking

Chinese cooking is as much about technique as it is about ingredients. The mastery of culinary techniques is at the heart of Chinese cuisine, and it is these techniques that transform simple ingredients into extraordinary dishes.

Chinese Culinary Techniques

1. Stir-Frying (炒 – chǎo): Stir-frying is a high-heat cooking method that involves quickly tossing ingredients in a hot wok or pan. The key is to maintain the heat while continuously stirring to ensure even cooking. This technique is the foundation of many Chinese dishes, from kung pao chicken to broccoli with oyster sauce.
2. Steaming (蒸 – zhēng): Steaming is a gentle and healthy cooking method that retains the natural flavors and nutrients of ingredients. Bamboo steamers are often used to prepare dishes like steamed fish with ginger and scallions or dim sum dumplings.
3. Braising (红烧 – hóngshāo): Braising involves slow-cooking ingredients in a flavorful liquid, often a combination of soy sauce, ginger, garlic, and spices. This technique results in tender and succulent dishes like red-cooked pork belly.
4. Deep-Frying (炸 – zhá): Deep-frying is used to create crispy textures and is a common technique for making dishes like sweet and sour chicken or spring rolls. The key is to maintain the oil’s temperature to achieve the desired crispiness.
5. Red Cooking (红烧 – hóngshāo): This technique involves simmering ingredients in a soy-based sauce until they absorb its rich flavors and turn a reddish-brown color. It’s commonly used for dishes like hong shao rou (red-cooked pork).
6. Double Cooking (回锅肉 – huí guō ròu): Double cooking is a Sichuanese technique that involves first boiling meat and then stir-frying it with vegetables and seasonings. It’s used to create dishes like twice-cooked pork.
7. Smoking (熏 – xūn): Smoking is a method used in some regional cuisines, such as Hunan and Yunnan. It imparts a smoky flavor to ingredients like bacon or tofu by exposing them to smoke from burning tea leaves or wood.
8. Velveting (烫 – tàng): Velveting is a technique used to tenderize and preserve the moisture of proteins like chicken, beef, or shrimp. The ingredient is briefly blanched or fried before being stir-fried with other components.

The Role of Ingredients in Chinese Cuisine

Chinese cuisine relies heavily on a wide array of ingredients, each chosen for its specific flavors and textures. Here are some key ingredients that play a central role in Chinese cooking:

1. Soy Sauce (酱油 – jiàngyóu): Soy sauce is a fundamental seasoning in Chinese cuisine, providing a savory umami flavor to dishes. There are different types of soy sauce, including light, dark, and tamari, each with its unique characteristics.
2. Ginger (姜 – jiāng) and Garlic (蒜 – suàn): These aromatic ingredients are the backbone of many Chinese dishes. They add depth of flavor and fragrance to stir-fries, soups, and braised dishes.
3. Sichuan Peppercorns (花椒 – huājiāo): Sichuan peppercorns are known for their numbing and tingling sensation. They are a key ingredient in Sichuan cuisine and are used in dishes like mapo tofu.
4. Five-Spice Powder (五香粉 – wǔxiāng fěn): This aromatic spice blend includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It’s used to season meats and stews.
5. Oyster Sauce (蚝油 – háoyóu): Oyster sauce adds a rich, savory flavor to stir-fried dishes and is a staple in Cantonese cuisine.
6. Black Bean Sauce (黑豆酱 – hēidòu jiàng): Made from fermented black soybeans, this sauce is used to flavor stir-fried dishes and marinades.
7. Rice Wine (料酒 – liàojiǔ): Rice wine is used for marinating meats, deglazing pans, and adding depth to sauces.
8. Sesame Oil (麻油 – máyóu): Toasted sesame oil is a finishing oil that adds a nutty aroma and flavor to dishes. It’s often drizzled over noodles and salads.

The combination of these techniques and ingredients allows Chinese chefs to create an incredible range of flavors and textures, from the numbing heat of Sichuan cuisine to the delicate subtlety of Cantonese dishes. It’s this artistry in the kitchen that makes Chinese cooking both complex and deeply satisfying.

The Balance of Flavors

Central to the art of Chinese cooking is the harmonious balance of flavors. Chinese cuisine is known for its ability to blend five primary taste elements—sweet, sour, bitter, spicy, and salty—in a way that tantalizes the palate. Achieving this balance is both a science and an art.

1. Sweet (甜 – tián): Sweetness in Chinese cuisine comes from a variety of sources, including sugar, honey, hoisin sauce, and certain fruits. It adds a pleasing contrast to dishes with heat or saltiness.
2. Sour (酸 – suān): Sourness can be derived from ingredients like vinegar, citrus fruits, or pickled vegetables. It balances the richness of fatty or greasy dishes.
3. Bitter (苦 – kǔ): Bitterness is less common in Chinese cuisine but can be found in ingredients like bitter melon or certain medicinal herbs. It is used sparingly to add depth to dishes.
4. Spicy (辣 – là): Spiciness is a hallmark of Sichuan and Hunan cuisines. It comes from ingredients like chili peppers and Sichuan peppercorns, which provide both heat and a numbing sensation.
5. Salty (咸 – xián): Saltiness is a fundamental taste in Chinese cooking, coming from sources like soy sauce, salted fish, and fermented bean pastes. It enhances other flavors and provides balance.

The interplay of these five tastes, along with the texture of ingredients, is what makes Chinese dishes so satisfying and complex. It’s a delicate dance where each flavor element contributes to the overall harmony of the meal.

In the next section, we’ll explore some of the most famous dishes in Chinese cuisine and the stories behind them.

Famous Chinese Dishes

Peking Duck: The Imperial Delight

Peking duck is one of China’s most iconic dishes, a culinary masterpiece that has delighted emperors and commoners alike for centuries. Its history can be traced back to the imperial kitchens of the Yuan Dynasty (1271–1368 CE) and the Ming Dynasty (1368–1644 CE), where it was prepared exclusively for the emperor and his court.

The preparation of Peking duck is a meticulous process that begins with selecting a specific breed of duck, known as Pekin or White Pekin. These ducks are raised in a controlled environment to ensure tenderness and flavor. Before roasting, the duck is traditionally seasoned with a mixture of spices, including star anise, cloves, Sichuan peppercorns, and ginger.

The most critical step in creating the crispy, golden skin of Peking duck is the air-drying process. The duck is hung in a cool, dry place for several hours, allowing the skin to dry and the fat to render. This process results in a thin, crispy skin that crackles when bitten into.

The duck is then roasted in a special cylindrical oven that uses fruitwood to impart a smoky flavor. The oven’s unique design ensures even cooking and crispy skin. The duck is roasted until the skin turns golden brown and glistens with a lacquered sheen.

Once ready, the Peking duck is skillfully carved tableside by a chef trained in the art of precision slicing. The chef first removes the crispy skin, which is served with thin pancakes, hoisin sauce, and finely sliced scallions. The tender duck meat is then presented separately, often stir-fried with vegetables or served in a flavorful soup.

Eating Peking duck is an experience in itself. Diners assemble their own duck pancakes, spreading hoisin sauce on a thin pancake, adding slices of duck, scallions, and sometimes cucumber, and then rolling it into a delicate bundle. The combination of crispy skin, succulent meat, and sweet hoisin sauce creates a symphony of flavors and textures.

Peking duck has become a symbol of Chinese culinary excellence, sought after by both locals and tourists. Today, renowned Peking duck restaurants in Beijing continue to uphold the traditions of this cherished dish, making it a must-try for anyone visiting the capital city.

Sichuan Hotpot: A Spicy Spectacle

If you’re a fan of fiery flavors and communal dining experiences, Sichuan hotpot is a culinary adventure you won’t want to miss. This beloved dish hails from the Sichuan province in southwestern China, where bold and spicy flavors are celebrated.

At its core, Sichuan hotpot is a simmering pot of broth infused with a fiery blend of Sichuan peppercorns and dried chili peppers. The broth is heated at the table, creating a bubbling cauldron of spicy goodness.

The beauty of Sichuan hotpot lies in its variety. Diners can choose from a wide array of ingredients to cook in the hotpot, including thinly sliced meats, seafood, vegetables, tofu, and noodles. Each ingredient absorbs the flavors of the simmering broth, infusing it with the signature numbing and spicy notes of Sichuan cuisine.

Sichuan hotpot is as much about the communal experience as it is about the food. Friends and family gather around the steaming pot, using long chopsticks or special ladles to retrieve their cooked morsels. The process of cooking and sharing creates a lively and interactive meal.

The dipping sauces that accompany Sichuan hotpot add another layer of flavor. Diners can customize their sauces using ingredients like sesame paste, garlic, soy sauce, and vinegar. These sauces provide a cool and tangy contrast to the heat of the hotpot.

While the numbing heat of Sichuan peppercorns is a defining feature of Sichuan hotpot, it’s important to note that there are different levels of spiciness available, ranging from mild to tongue-tingling. This means that even those with a lower tolerance for spice can still enjoy the experience.

Sichuan hotpot is not only a culinary delight but also a testament to the convivial nature of Chinese dining. It’s a social activity where friends bond over shared dishes, laughter, and the thrill of spicy sensations.

Dim Sum: Small Bites, Big Flavors

Dim sum, often referred to as “yum cha” in Cantonese, is a beloved culinary tradition in southern China and beyond. It’s a brunch-style meal consisting of a wide variety of bite-sized dishes, from steamed dumplings to savory buns, all served with an assortment of teas.

The history of dim sum can be traced back to the teahouses of ancient China, where travelers and traders would stop for a refreshing cup of tea and a quick bite to eat. Over time, these teahouses began to offer an ever-expanding array of small, flavorful dishes to accompany the tea, giving rise to the tradition of dim sum.

Dim sum dishes are often served in small bamboo steamers or on small plates, making them easy to share and enjoy with a group of friends or family. The sheer diversity of dim sum offerings ensures that there’s something to please every palate, from the delicate flavors of har gow (shrimp dumplings) to the richness of char siu bao (barbecue pork buns).

One of the most iconic dim sum dishes is siu mai, open-topped dumplings filled with a mixture of pork and shrimp. These dumplings are not only delicious but also beautifully crafted, often garnished with a sliver of carrot or a small shrimp.

Another dim sum favorite is cheong fun, delicate rice noodle rolls filled with ingredients like shrimp, beef, or barbecued pork, and then drizzled with a savory soy-based sauce. The soft, slippery texture of the rice noodle rolls contrasts perfectly with the flavorful fillings.

Of course, no dim sum experience is complete without a steaming pot of tea. Traditional Chinese teas like jasmine tea, oolong tea, and pu-erh tea are often served, each offering its unique aroma and flavor profile to enhance the dining experience.

Dim sum is not only about the food; it’s a cultural phenomenon that brings people together. Families gather for dim sum brunches on weekends, friends catch up over tea and dumplings, and it’s a popular choice for celebrating special occasions.

The popularity of dim sum has transcended China’s borders, making it a beloved global cuisine. Dim sum restaurants can be found in major cities around the world, introducing the joys of small bites and big flavors to new audiences.

The Mystique of Chinese Dumplings

Dumplings, known as “jiaozi” in Chinese, hold a special place in the hearts and palates of people across China. These doughy delights are more than just a culinary delight; they’re a symbol of family togetherness, good fortune, and the passage of time.

The history of dumplings in China dates back over a thousand years, with the earliest recorded mentions found in ancient texts. Dumplings have long been associated with celebrations, especially during the Lunar New Year, where families gather to make and enjoy these tasty morsels together.

The preparation of dumplings is a labor of love that involves rolling out dough, filling it with a savory mixture, and then folding and sealing the dumplings into various shapes. There are countless regional variations of dumplings, each with its unique ingredients and preparation techniques.

1. Potstickers: Potstickers are perhaps the most famous type of Chinese dumpling. These crescent-shaped delights are typically filled with a mixture of ground pork, cabbage, and seasonings. They are pan-fried until the bottoms are crispy and then steamed to cook the filling.
2. Har Gow: Har gow, or shrimp dumplings, are a dim sum classic. The translucent wrappers are filled with fresh shrimp and often a touch of bamboo shoots. They are delicately pleated to create a beautiful, translucent appearance.
3. Xiao Long Bao: Xiao long bao, also known as soup dumplings, are a Shanghai specialty. These dumplings are filled with a savory pork filling and a rich broth. When steamed, the broth inside turns into a delicious, hot soup, making each bite a flavorful explosion.
4. Sheng Jian Bao: Sheng jian bao are pan-fried buns that feature a fluffy exterior and a juicy filling of pork and broth. They’re crispy on the bottom and soft on top, creating a delightful textural contrast.
5. Jiaozi: Jiaozi come in various shapes and fillings. They are often made at home during the Lunar New Year as a symbol of family togetherness. Fillings can include pork, shrimp, vegetables, or a combination of ingredients.

Dumplings are not just a culinary delight; they also carry symbolism. Their crescent shape is thought to resemble ancient Chinese currency, symbolizing wealth and prosperity. It’s customary to eat dumplings during the Lunar New Year to usher in good fortune for the year ahead.

The act of making dumplings is also a social and familial activity. Families and friends gather to wrap dumplings together, sharing stories, laughter, and the anticipation of a delicious meal. The tradition of making and enjoying dumplings transcends generations, creating cherished memories and strengthening bonds.

Dumplings have gained global popularity, with dumpling restaurants and food stalls found in cities around the world. Whether enjoyed in a bustling restaurant or homemade with loved ones, dumplings continue to be a beloved culinary tradition that brings people together.

In the next section, we’ll explore the vibrant world of street food in China, where culinary creativity knows no bounds.

Street Food Extravaganza

Exploring China’s Street Food Culture

Street food is a culinary adventure that invites you to explore the heart and soul of a city’s food culture. In China, where food plays a central role in daily life, street food is a vibrant and essential part of the culinary landscape.

China’s street food scene is a sensory delight, with the aroma of sizzling woks, the sound of vendors calling out their specialties, and the colorful displays of food stalls lining bustling streets. It’s a world where culinary creativity knows no bounds, where you can find both traditional classics and innovative creations.

Must-Try Street Foods in China

1. Jianbing Guozi (煎饼果子): Jianbing is often referred to as the Chinese crepe. It’s made by spreading a thin layer of batter on a griddle, cracking an egg onto it, adding ingredients like scallions, cilantro, and crispy fried dough, and then folding it into a portable snack. Jianbing vendors can be found on street corners and bustling markets throughout China.
2. Tanghulu (糖葫芦): Tanghulu is a beloved sweet treat made by skewering fruits, typically hawthorn berries, with sticks, and then coating them in a glossy, hard sugar syrup. The result is a delightful combination of tartness and sweetness, with a satisfying crunch.
3. Stinky Tofu (臭豆腐): Stinky tofu is a polarizing street food that’s not for the faint of heart. Tofu is fermented in a brine that gives it its distinctive, pungent odor. It’s then deep-fried to a crispy exterior while remaining tender inside. Stinky tofu is often served with a spicy sauce or pickled vegetables to balance its strong flavor.

 

Source 

https://radii.co/article/6-food-and-drink-trends-2023

https://seoagencychina.com/

https://www.just-food.com/features/