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What to eat in China? Top 30 Chinese Street Foods

Last update: Wed Jan 29 2025
Top 30 Chinese Street Foods
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01
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The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are achieved by a special method of preparing; while the bottom of the dumpling is frying, a small amount of liquid is added to the pan which is then covered, thus allowing the rest of the dumpling and the filling to steam.


When it comes to the shape, guotie should always be long and straight as it can stand more easily and it does not fall over during cooking. Goutie can be literally translated as pot sticks, so these dumplings are often nicknamed potstickers, especially in North America. 

MOST ICONIC Guotie

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02

Pancake

TIANJIN, China
4.5
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A favorite breakfast item in China sold by numerous street food vendors early in the morning, jianbing or fried pancake is a thin and savory crêpe-like pancake that is made by spreading batter over a hot, cast-iron slab with a wooden paddle.


The batter can be made with a variety of different flour, with the most common types being mung bean flour, black bean flour, and wheat flour. Always freshly prepared and warm, this fried pancake is usually topped with eggs, then flavored with various sauces such as chili sauce, hoisin sauce, or tianmianjiang (savory bean paste) sauce, and filled with ingredients such as spring onions, mustard pickles, radishes, scallions, cilantro, or even a protein such as Chinese sausage or chicken. 
03

Dumplings

SUZHOU, China and  one more region
4.5
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Among the broad group of Chinese dumplings, shengjian mantou stands out as a unique pan-fried variety. Belonging to the category of soup dumplings, or soup buns, they are slightly different than the more famous xiao long bao. Shengjian mantou can be made with minced pork, vegetable, or shrimp as the base, often incorporated with cabbage and chives, then infused with soy sauce, sesame oil, and occasionally ginger and garlic.


The fillings are wrapped in a traditional soft leavened dough which might vary in thickness. When wrapped, the dumplings are pan-fried in shallow oil, and alternatively covered in water to produce the steaming effect. This technique provides texturally exciting dumplings, with a soft top and a crispy brown bottom. 

MOST ICONIC Shengjian mantou

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04

Meat Dish

GUANGDONG, China
4.5
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Siu mei refers to a style of Chinese cuisine that is primarily characterized by roasting meat on spits over an open fire or in a rotisserie oven. Originating from Guangdong province in southern China, this culinary tradition is particularly prevalent in Hong Kong.


The term siu mei translates to "roast flavor" in Cantonese. Some of the most prominent and beloved examples of siu mei include char siu, siu yuk, soy sauce chicken, and white cut chicken. These dishes are typically served with rice and vegetables and sometimes with noodles. 

MOST ICONIC Siu mei

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05
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One of China's favorite breakfast foods and an everyday snack, baozi - or simply bao, as it’s usually called - is a steamed bun, made with the so-called mantou bread, and stuffed with a wide variety of fillings ranging from savory to sweet, but they typically include various meats, seafood, or vegetables.


Most popular types are char siu bao, filled with Cantonese-style barbecued pork; the smaller, mincemeat-filled Shanghai-style baozi called xiao long bao or Shengjian mantou; and the succulent tangbao or guantang bau, large soup-filled bao buns made with pork or crab stock. 

MOST ICONIC Baozi

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06
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Lanzhou lamian is a Chinese noodle dish known for its hand-pulled noodles, originating from Lanzhou, the capital of Gansu Province in northwest China. "Lamian" translates to "pulled noodles", as the dough is stretched and folded repeatedly by hand to create long, thin noodles with a perfect chewy texture.


This technique not only aligns the gluten but also enhances the texture of the noodles. The resulting noodles are cooked in a rich beef broth that is clear and flavorful, without the use of soy sauce, allowing the natural flavors of the ingredients to shine through. 
07
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Xinjiang lamb skewers is a dish consisting of pieces of lamb (rarely even mutton) that are skewered onto a stick and then grilled using a special technique. The lamb is first cut up into pieces, each having a different texture and flavor. Every piece of lamb can be grilled, from lean and fatty meats to skin, tripe, marrow, and offal.


The first step is shortly grilling the lamb, then dipping it into hot mutton suet that’s been previously melted in a metal can, which locks in the juices and adds rich flavor. Then, the skewers are seasoned — the spices distribute thanks to the coating of fat evenly. 
08
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Scallion pancake is a Chinese unleavened flatbread made from wheat flour which is folded with oil and finely minced scallions. Bell peppers, fennel, and sesame seeds are some of the ingredients that are also often included in this pancake. It is usually served piping hot, cut into pieces or wedges, and served with a soy-based sauce.


Although the origins of scallion pancake are still quite murky, most people believe that it originated in Shanghai, due to the fact that scallion pancakes are very similar to the Indian paratha flatbread. Because of its unique flavor and texture, scallion pancake is one of the most popular street food items in China and Taiwan.

09
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Delicately flavored soy eggs are a simple and versatile Chinese invention. Boiled and peeled eggs are submerged in the soy sauce mixture and left for a couple of hours until the salty flavors penetrate, infuse, and color the outer layer of the egg.


The simplest marinade includes a combination of soy sauce, spices and other ingredients that might include typical and authentic ingredients such as scallions, sliced ginger, chili peppers, or garlic. The marinade can be boiled or simply mixed, and eggs should not be left in it for too long, as the flavors would become overpowering. 
10

Dumplings

TIANJIN, China
4.3
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Goubùli bāozi is a traditional steamed bun originating from Tianjin. The dough is usually made with a combination of yeast, sugar, flour, salt, oil, and baking powder. The dough is cut and formed into balls that are filled with a mixture of ground pork, pork fat, soy sauce, sesame oil, scallions, ginger, salt, and cold water.


The pork has water slowly added to it so that it plumps up the meat and creates a savory broth as the buns steam. Once steamed and fully cooked, goubùli bāozi are served hot. Traditionally, these buns have eighteen folds on top – and although it's impressive, this step is not absolutely necessary.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 30 Chinese Street Foods” list until January 29, 2025, 1,533 ratings were recorded, of which 1,286 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Chinese Street Foods