Find your next
favorite food.

🇨🇳China

Buddha Jumps Over the Wall

佛跳墙

A sealed jar of abalone, sea cucumber, scallop, ham, quail egg and mushroom steamed for hours in Shaoxing wine and superior stock.

🇨🇳Guangdong, China

Cantonese Slow-Cooked Soup (Lao Huo Tang)

老火汤

Lao huo tang, the Cantonese soup simmered for hours and drunk before the meal, is a named daily institution of Guangdong households and restaurants rather than a generic broth; it is ordered by name and its ingredients change with the season.

🇨🇳Jiangsu, China

Duck Blood and Vermicelli Soup

鸭血粉丝汤

Cubes of set duck blood, duck gizzard, liver and tofu puffs in a clear duck broth over sweet potato vermicelli.

🇨🇳China

Egg Drop Soup

蛋花汤

A simple Chinese soup of chicken broth with silken egg ribbons swirled in at the end, thickened with cornstarch and seasoned with white pepper.

🇨🇳Tibet, China

Guthuk Barley Soup

古突

Guthuk, the Tibetan noodle soup eaten two nights before Losar with fortune-telling dumplings hiding wool, charcoal or chilli, is a named calendar dish and a distinctive ritual.

🇨🇳Sichuan, China

Hot and Sour Soup

酸辣汤

A classic Chinese soup of wood ear fungus, tofu, bamboo shoots and pork in a peppery, vinegary broth thickened with cornstarch and egg ribbons.

🇨🇳China

Hulatang Pepper Soup

胡辣汤

Hulatang is a thick Henan breakfast soup built from peppery stock, flour slurry, and pieces of beef or tendon.

🇨🇳Xi'an, China

Hulutou Intestine Soup

葫芦头

Carefully cleaned pork intestine simmered in a milky bone broth over torn bread and vermicelli, seasoned with pepper and coriander.

🇨🇳China

Kway Chap

粿汁

Broad sheets of rice noodle in a light braising liquor, served alongside a bowl of pork offal, braised egg, beancurd and pork belly stewed in dark soy and star anise.

🇨🇳Xinjiang, China

Lagman

Lag'mon

Lagman is a Uyghur and Central Asian noodle dish built from hand-pulled strands served with meat, peppers, onions, and tomato in a savoury broth or sauce.

🇨🇳Sichuan, China

Malatang

麻辣烫

Self-served skewers and loose ingredients scooped into a basket, weighed, then cooked in numbing chilli broth and handed back as a bowl.

🇨🇳Shaanxi, China

Mutton Stew with Torn Bread

羊肉泡馍

You are handed a dense unleavened bun to tear into fingernail-sized pieces, which the kitchen then cooks in mutton broth with vermicelli and lamb.

🇨🇳China

Pao Fan

泡饭

Rice cooked or steeped in a rich seafood broth until the grains loosen, served with prawns, crab or fish and topped with crisped rice puffs.

🇨🇳China

Snow Fungus Soup

银耳汤

Yin er tang, the cooling snow-fungus and rock-sugar soup, is a named Chinese tong sui with a fixed identity.

🇨🇳Yunnan, China

Steam Pot Chicken

汽锅鸡

Chicken steamed for hours in a lidded clay pot with a central chimney, so the soup is condensed steam rather than added water.

🇨🇳Tibet, China

Thukpa

थुक्पा

Tibetan-style wheat noodles are simmered in a savory broth with vegetables and meat, a Himalayan soup carried into Nepal and Bhutan.

🇨🇳Guangzhou, China

Wonton Soup

馄饨汤

A Chinese soup of delicate pork-and-shrimp wontons in a clear, savoury broth, garnished with scallions and sesame oil.

🇨🇳Guangdong, China

Yan Wo (Bird's nest soup)

燕窝汤

Clear soup of swiftlet nest dissolved in sweet stock; the nest is almost pure protein thread and gives a slippery, faintly glutinous texture. Trade is dominated by purpose-built nest farms.

🇨🇳China

Zhu za tang (Pig's organ soup)

Zhu za tang is a Teochew soup of pork organs and peppery broth, served from Singapore hawker stalls.