1. Dumplings – jiǎozi
You’ll find these bite-size, crescent-shaped parcels sold everywhere across the country, from tiny hole-in-the-walls at train stations to street stalls at lively public squares. Pinch your chopsticks over each piece and dip into a soy or chilli sauce, before sinking your teeth into the thin dough and soft meat and vegetable mix (usually pork and cabbage).
Plenty of hotels and tour groups organize dumpling-making classes for travellers, but you’ll be able to experience the real deal at a homestay. Traditionally, families would serve jiǎozi to celebrate their recoveries from winter illnesses. To this day, creating jiǎozi makes for major family-bonding time, particularly in the run-up to big festivals such as Spring Festival.
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2. Xi’an pancake – xian bing
Sometimes dry, but always delicious, this Chinese-Islamic snack originates from the eponymous city in central China. Flaked meat is loaded in between two thin discs of dough, accompanied with a handful of cabbage and flecks of fresh ginger, diced onions and a splash of Shaoxing rice wine and chilli oil.
One of the best places to grab a xian bing is from one of the (many) small stalls in the Muslim Quarter of Xi’an, the hub of the Muslim community, just west of the Bell Tower.
3. Beijing pancake – jianbing
This 2000-year-old snack is so popular in the capital that, for those on the go, it’s the one thing that’s worth the wait. First the batter is thinly spread out onto a hotplate, then various toppings, sauces and spices are generously sprinkled and dolloped on as the batter crunches and curves skywards.
Next, a smaller, golden sheet of crispy batter (bao cui) is placed inside, which crackles as the jianbing is folded up like a parcel and served.
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4. Steamed buns – baozi
If you spot both locals and travellers swarming around puffs of billowing steam in the morning, there’s a good chance you’ve stumbled across a baozi stall – make sure you get in line.
A popular breakfast choice, baozi are served on bamboo steamer baskets, but you’ll only need one or two to keep you going. Made using thick dough, it has a fluffy yet heavier consistency than jiǎozi, and feels as if you’re biting into a warm roll. It’s the fillings, from red beans to seaweed to minced beef, that liven up this otherwise plain bun: as soon as your teeth reach the centre, the flavour bursts and ripples across your tongue.