Food from the country China will be listed here
When you travel across the rugged, picturesque province of Gansu, you encounter a blend of cultures — Han, Hui, Tibetan — all leaving their mark on the region’s food. Among its most comforting and beloved dishes is Hezhou Baozi (河州包子), soft, pillowy steamed buns filled with juicy meat or vegetables. Originating from Linxia, historically known as Hezhou, this dish reflects the rich Muslim culinary heritage of the region.
Among the hearty and rustic foods of northwestern China, one dish captures the very essence of Gansu’s hospitality and nomadic roots — Pita Bread Soaked in Lamb Soup (羊肉泡馍, Yangrou Paomo). Though it is most famous in Xi’an, this dish has a beloved presence across Gansu, where the cold climate and strong Muslim culinary traditions have given it a distinctively rich, aromatic flavor.
Deep in the heart of Tianshui, a historic city in Gansu Province known for its Buddhist caves and Silk Road charm, there’s a dish that captures the flavors, warmth, and liveliness of northwestern China — Tianshui Guagua (天水呱呱).
Despite its playful name (which literally means “goo-goo” or “soft-soft”), this is a serious comfort food — a smooth, chewy wheat-based noodle dish bathed in red chili oil, garlic, and vinegar, balanced perfectly between spicy, tangy, and fragrant.
In the heart of Gansu province, where the ancient Silk Road once connected East and West, there exists a dish that perfectly captures the essence of nomadic life and frontier hospitality — Hand-Grab Mutton (手抓羊肉, Shǒu Zhuā Yáng Ròu).
It’s a simple name, but behind it lies centuries of cultural heritage. This dish represents the spirit of the northwestern Chinese people, especially the Hui and Tibetan communities who inhabit Gansu’s vast grasslands and mountain regions.
Among the many culinary treasures born along China’s ancient Silk Road, few dishes express the warmth and depth of northwestern home cooking like Saozi Noodles (臊子面, Saozi Mian). Originating in Gansu and Shaanxi provinces, this beloved noodle dish blends fiery chili oil, tender meat, tangy vinegar, and chewy handmade noodles into a perfect harmony of flavors and textures.
If you travel across the sunbaked lands of Gansu province in northwestern China, you’ll find a cuisine shaped by both the ancient Silk Road and the region’s harsh, dry climate. Wheat noodles, chili oil, garlic, and vinegar dominate most tables. But there’s one dish that surprises nearly every visitor — a simple, sour, refreshing fermented soup called Jiangshui (浆水).
If you travel through the bustling streets of Lanzhou or Tianshui in Gansu province during a summer afternoon, you’ll spot locals sitting under shaded stalls, happily slurping from bowls filled with translucent ribbons of noodles, crisp cucumber, and a glossy, tangy sauce. That refreshing dish is Niangpi (酿皮) — a cool, chewy noodle made from wheat or rice flour, often topped with chili oil, vinegar, and garlic sauce.
There are few dishes in the world as visually captivating and soul-satisfying as Lanzhou Beef Noodles, known in China as Lanzhou Lamian (兰州拉面). Originating from the city of Lanzhou in Gansu province, this is not just a bowl of noodles — it is a symbol of Chinese Muslim heritage, craftsmanship, and culinary precision.
Each bowl combines five distinct elements that define its perfection:
Clear broth, white radish, red chili oil, green coriander, and yellow noodles.
Hot and Sour Squid is a vibrant dish from Fujian, China, showcasing the region’s love for bold, tangy flavors and fresh seafood. This stir-fry combines tender squid with a zesty blend of vinegar, chili, and aromatic spices
In the heart of Fujian province lies a city called Fuzhou, where the air carries the scent of the sea and street corners bustle with steaming baskets and bubbling soup pots. Among its many culinary gems, one dish has stood the test of time