GBJ favorites: 20 Chinese dishes international students shouldn’t miss
- Rick Dunham
- 8 hours ago
- 8 min read
CURATED BY RICK DUNHAM
Co-Director, Global Business Journalism program
When you arrive in China for the first time, you may be dazzled by the skylines, the pace of life or the language. But one of the most unforgettable parts of the experience will be the food. China’s culinary landscape is as vast and varied as its geography, with each region boasting dishes that tell a story of history, climate and culture.
To help you make the most of your time here, we’ve curated 20 essential Chinese dishes every international student should try — from fiery Sichuan classics to delicate Cantonese dim sum, from comforting northern noodles to street snacks that capture everyday life.
🥟 1. Xiaolongbao (Soup Dumplings) — Shanghai
These delicate steamed buns burst with flavorful broth the moment you bite into them. Traditionally filled with pork and a cube of gelatinized stock that melts into soup as the dumpling steams, xiaolongbao are a Shanghai institution.
How to eat: Gently lift one with chopsticks, place it on a spoon, puncture the skin to let the soup cool, then sip and savor.
Where to find it: Nanxiang Mantou Dian (南翔馒头店) in Shanghai’s Yu Garden is the birthplace of this delicacy.
🍜 2. Lanzhou Lamian (Hand-Pulled Noodles) — Gansu / Northwest China
A masterful performance meets a hearty meal. Watch chefs rhythmically stretch dough into strands of noodles with perfect elasticity. The noodles are served in a clear beef broth with slices of meat, daikon radish, chili oil and fresh herbs.
Why it’s special: Every bowl is handmade. The texture is unbeatable.
Budget tip: You can find authentic Lanzhou lamian shops in nearly every Chinese city, including one just outside the main gate of Tsinghua University in Wudaokou.
🌶️ 3. Mapo Tofu (麻婆豆腐) — Sichuan Province
A fiery combination of tofu cubes, minced beef or pork, fermented bean paste, chili oil and Sichuan peppercorns that create the famous má là (numbing-spicy) sensation.
Cultural note: The dish was named after a pock-marked (ma) woman (po) who first served it in Chengdu in the 19th century.
Best enjoyed with: Steamed rice and an adventurous palate. Many students opt for beer, as well.
🦆 4. Peking Duck (北京烤鸭) — Beijing
This imperial dish dates back to the Yuan Dynasty. The crispy skin, tender meat and rich aroma make it a must-try. Diners wrap slices of duck, scallions, cucumber and hoisin sauce in thin pancakes.
Where to go: Quanjude (全聚德) or Da Dong (大董) in Beijing are legendary spots. There is a Quanjude in Tuspark near Tsinghua’s South Gate.
Cultural tie-in: The meticulous preparation of Peking duck reflects the precision and artistry that define Chinese haute cuisine.
🍚 5. Yangzhou Fried Rice (扬州炒饭) — Jiangsu Province
Colorful, balanced and fragrant, this fried rice features diced shrimp, char siu (barbecued pork), egg and vegetables.
Why it’s beloved: A showcase of how simple ingredients can become a work of art through precise cooking.
Try it at: Any local restaurant or university canteen — it’s one of the most universally loved dishes in China. If you have time, make a pilgrimage to Yangzhou for the real thing.
🍲 6. Hot Pot (火锅) — Chongqing & Sichuan
Eating hot pot is less a meal and more an event. Diners cook raw meats, vegetables, tofu, and noodles in a bubbling communal pot of broth — mild or eye-wateringly spicy.
Pro tip: Pair it with sesame dipping sauce and a cold drink to offset the heat. Water is not an antidote, and tea will be overwhelmed by the hot pot flavors. Beer or sour plum juice are much better choices.
Social note: Hot pot is the ultimate student group meal in China — fun, affordable and endlessly customizable. Remember to start with proteins, move on to vegetables and end with noodles.
🥢 7. Jiaozi (Dumplings, 饺子) — Northern China
A symbol of family reunion during Lunar New Year, jiaozi are half-moon-shaped dumplings stuffed with pork, cabbage, shrimp or chives. They can be boiled, pan-fried or steamed.
When to eat: Anytime — breakfast, lunch, dinner, or midnight snack.
Cultural connection: Folding jiaozi with friends is a cherished Chinese tradition.
🍢 8. Chuan’r (Skewers, 串儿) — Xinjiang Influence, Nationwide
Grilled skewers of mutton, beef, chicken wings or vegetables seasoned with cumin and chili powder — street food at its finest.
Where to find: Outside campuses, night markets or barbecue stalls across China.
Student favorite: Cheap, flavorful and perfect for late-night socializing.
🍰 9. Dim Sum (点心) — Guangdong / Hong Kong
A full dim sum experience includes dozens of small plates — steamed buns, shrimp dumplings (har gow), pork buns (char siu bao) and more — all served with tea.
Cultural concept: “Yum cha” (drink tea) is about conversation and community as much as food.
Best spot: Cantonese restaurants in major cities like Guangzhou, Shenzhen or Hong Kong. Beijing has some highly rated dim sum restaurants. Search carefully. Quality varies the farther you travel from Guangdong.
🥬 10. Kung Pao Chicken (宫保鸡丁) — Sichuan Province
A dish balancing sweetness, spiciness and nuttiness — diced chicken stir-fried with peanuts (Mandarin name: Gong Bao Ji Ding), dried chilies and vegetables.
Fun fact: Named after a Qing Dynasty official, Ding Baozhen (title: Gong Bao).
Modern twist: In China, you’ll find versions spicier and less sweet than those served abroad. Also, less gooey and more nuanced. Also, delicious shrimp and cashew variations.
🐟 11. Steamed Fish with Ginger and Soy Sauce (清蒸鱼) — Cantonese Classic
A dish of pure simplicity: fresh whole fish, lightly steamed and drizzled with soy sauce, sesame oil, scallions and ginger.
Symbolism: Fish (yu) sounds like “abundance” in Chinese — making it a must-eat for festivals and celebrations.
Best with: Plain rice to soak up the aromatic sauce.
Delish fish: If you favor the culinary heat of the southwest, try the spicy whole fish boiled in beer from Guilin or Sichuan’s whole fish poached in dried red peppers.
🧄 12. Biangbiang Noodles (Biángbiáng面) — Shaanxi Province
These “belt noodles” are wide, chewy ribbons topped with chili oil, garlic, vinegar and bits of pork or egg.
Name trivia: The character for “biáng” is famously complex — with more than 50 strokes.
Experience: A rustic, hearty favorite from Xi’an that fills both the stomach and soul.
🍍 13. Yunnan Pineapple Rice (菠萝饭) — Yunnan Province
A vibrant tropical specialty from China’s southwest, pineapple rice combines sticky rice, fresh pineapple chunks, raisins and sometimes coconut milk — all steamed and served inside a hollowed pineapple.
Flavor profile: Sweet, fragrant, and slightly tangy.
Cultural note: Reflects Yunnan’s ethnic diversity and Southeast Asian influence.
Perfect for: A colorful treat when you want a sweet dish that’s still distinctly Chinese.
🥠 14. Zongzi (粽子) — Dragon Boat Festival Special
Sticky rice dumplings wrapped in bamboo leaves, filled with savory pork, egg yolk or sweet red bean paste.
Seasonal note: Eaten during the Dragon Boat Festival (usually in June).
Story behind it: Honors the ancient poet Qu Yuan, whose unjust death inspired villagers to throw rice into the river to feed his spirit.
🍠 15. Sweet Potatoes (烤红薯) — Street Snack, Nationwide
Especially in winter, the smell of roasting sweet potatoes wafts through city streets.
Vendors cook them in metal drums — warm, caramelized and naturally sweet.
Student tip: A perfect snack between classes on a chilly day. You can get them just outside almost every Tsinghua campus gate.
🐔 16. Da Pan Ji (大盘鸡, Big Plate Chicken) — Xinjiang
Originally from the Uyghur region of Xinjiang, this hearty dish combines chunks of chicken, potatoes and bell peppers simmered in a rich, spicy sauce. Traditionally served on a large platter over wide, hand-pulled noodles (belt noodles), it’s a filling meal perfect for sharing. It’s one of the signature dishes of the Uyghur restaurant a few hundred meters northeast of Tsinghua’s main gate.
Why it’s beloved: A fusion of Han and Uyghur influences — mildly spicy, aromatic and comforting.
Best eaten with: flat noodles (latiaozi 拉条子) that soak up the savory sauce.
🍡 17. Tanghulu (糖葫芦) — Beijing Snack
A skewer of candied hawthorn berries (or other fruits) coated in a shiny sugar glaze.
Where to find: Sold by street vendors, especially in northern cities in winter. It’s ubiquitous in Beijing, but is especially beloved in Houhai and the Fragrant Hills areas.
Why try it: The sweet-sour combination is unlike anything in Western desserts.
Stir-Fried Morning Glory and Guo Bao Rou (Images by Chat GPT)
🥬 18. Stir-Fried Morning Glory (空心菜) — Southern China
Also known as water spinach, this dish is stir-fried with garlic and chili. Simple, healthy and bursting with freshness.
Nutritional note: A great vegetarian option after days of meat-heavy meals.
Common sight: Served alongside rice or noodles in almost every small restaurant.
🥯 19. Jianbing (煎饼) — Tianjin / Northern Street Breakfast
A savory crepe made with wheat and mung bean flour, spread with egg, scallions, chili paste, coriander and a crispy fried cracker (bao cui).
Why students love it: Cheap, portable and customizable — China’s answer to the breakfast burrito. You can get great ones on Chengfu Lu south of the Tsinghua campus and surprisingly good ones in the Zijing canteen.
Fun fact: There are now jianbing food trucks in New York and London run by Chinese expatriates.
🐖 20. Guo Bao Rou (锅包肉, Sweet and Sour Pork) — Dongbei / Northeast China
A famous dish from Harbin, Guo Bao Rou features thin slices of pork loin coated in a light batter, deep-fried until crisp and glazed with a sweet-and-sour sauce that’s lighter and fruitier than Cantonese-style sweet-and-sour pork.
Why it stands out: Unlike southern versions, Dongbei chefs use potato starch for the batter and vinegar for balance, creating a crisp texture that stays crunchy even after saucing.
Best enjoyed with: Plain rice and stir-fried vegetables — a perfect comfort meal for cold northern winters.
Fun fact: It was invented in the early 20th century by a Harbin chef named Zheng Xingwen for visiting Russian guests, combining Chinese and Western tastes.
🌏 Beyond taste: The cultural experience
Trying Chinese dishes isn’t just about eating — it’s about understanding. Each dish reveals something about China’s geography, history, and diversity:
North vs. South: Wheat-based noodles in the north, rice and seafood in the south.
Spice vs. Subtlety: Sichuan’s bold heat versus Cantonese balance and freshness.
Street vs. Imperial: The democratic charm of chuan’r stands beside the artistry of Peking duck.
Eating your way through China is a journey of discovery — of regional identities, communal dining culture and shared joy around the table.
So next time you head out with classmates, don’t just reach for the familiar. Dive into the unknown. Order that fiery Sichuan dish, that mysterious dumpling, that plate of spicy crayfish. You’ll not only find incredible flavors — you’ll experience the essence of China itself.
📍 Quick Guide: Regional Highlights
🧭 Tips for International Students Exploring Chinese Cuisine
Start local: University canteens often offer regional specialties at low cost.
Go with Chinese friends: They’ll introduce you to hidden gems and explain ingredients.
Don’t fear spice: “Mild” in Sichuan still means hot — but your tolerance will grow!
Learn some food words: Being able to say bù yào là (不要辣, “no spice”) or dà là (大辣, “extra spicy”) can save you surprises.
Use delivery apps: Meituan and Ele.me are great ways to explore local food from your dorm.
Be adventurous: Every province has a signature — keep a food diary or social media photo log of your culinary discoveries.
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