A map by flavor.
10 regions, one table. Browse the index by where each dish was born — from the numbing wok of Chongqing to the restrained steamers of Guangdong.
Cantonese
Restraint, precision, and reverence for the ingredient. Steam, roast, wok-fry.
Restraint, precision, and reverence for the ingredient. Steam, roast, wok-fry.
Sichuan
Numbing peppercorn, doubanjiang, and chili oil — the loudest region on the table.
Numbing peppercorn, doubanjiang, and chili oil — the loudest region on the table.
Shanghai
Sweet-savory red braises, soup dumplings, and lacquered wine sauces.
Sweet-savory red braises, soup dumplings, and lacquered wine sauces.
Hunan-American
The takeout canon — crispy, glazed, double-fried, beloved.
The takeout canon — crispy, glazed, double-fried, beloved.
Northern China
Wheat country. Pancakes, dumplings, and Shandong braises.
Wheat country. Pancakes, dumplings, and Shandong braises.
Chongqing
Hot pot capital. Mala broth, beef tripe, and aggressive numbing heat.
Hot pot capital. Mala broth, beef tripe, and aggressive numbing heat.
Beijing
Imperial roasts, hand-pulled noodles, and dark fermented bean sauces.
Imperial roasts, hand-pulled noodles, and dark fermented bean sauces.
Xinjiang
Silk Road cooking — cumin lamb, hand-pulled noodles, charcoal smoke.
Silk Road cooking — cumin lamb, hand-pulled noodles, charcoal smoke.
Xi'an
Wide hand-pulled noodles, lamb, and the warm spice of the Tang capital.
Wide hand-pulled noodles, lamb, and the warm spice of the Tang capital.
Hainan
Tropical island restraint — poached chicken, fragrant rice, ginger oil.
Tropical island restraint — poached chicken, fragrant rice, ginger oil.
