While tracing roots to Vietnam, spring rolls—known as chūnjuǎn in China—stand as a cornerstone of Chinese cuisine, celebrated globally. Traditionally savored as a snack during the Lichun festival in early April, a ritual for honoring family graves, they now grace menus as appetizers in eateries across China. Distinct from French nem or imperial rolls, authentic Chinese versions wrap julienned vegetables like cabbage, carrots, and mushrooms in delicate wheat flour or rice wrappers. You'll also find hearty fillings of meat, fish, or shellfish.
The hallmark of Beijing cuisine, Peking duck enchants travelers with its crispy skin and succulent meat. In its original form, only the lacquered skin—separated by air inflation, dried, and roasted—was served, but adaptations now include the tender flesh for broader appeal. Preparation demands patience: gut, clean, and dry the duck, then marinate in honey, onions, garlic, five-spice blend (star anise, Sichuan pepper, cinnamon, cloves, fennel), carmine, and soy sauce. Prick the skin, apply marinade, rest for 6 hours, roast 1 hour 30 to 1 hour 45 minutes, basting every 10 minutes after the first hour.
Originating in northern China or Mongolia, hot pot reigns as a beloved, health-conscious staple nationwide. Far from European cheese fondues, it centers a simmering seasoned broth on the table, where guests cook fresh ingredients—fish, shellfish, meats, meatballs, noodles, seaweed, vegetables—with ladles or chopsticks. Regional styles shine, like mutton-rich Mongolian or peppery Sichuan versions. Tailor the broth by infusing shrimp heads, meat scraps, veggies, and herbs for depth.
