Food in China is woven into daily life — how you order, when you eat, what you tip, and which dishes locals reach for on a Tuesday night versus a weekend out.
In China, food & drink comes down to a few things: regional cuisines are different countries, breakfast is savory, and hot pot is communal ritual.
Sichuan is spicy and numbing (málà). Cantonese is subtle and fresh (dim sum). Shanghainese is sweet and oily (xiaolongbao). Hunanese is purely hot. Don't think of 'Chinese food' — think of eight distinct culinary traditions.
Jianbing (crepe with egg, scallions, and crispy wonton), congee, baozi (steamed buns), and soy milk. Street breakfast stalls open at 6am and close by 9. Get there early.
A bubbling pot of broth in the center, raw ingredients ordered to cook yourself. Sichuan hot pot (split pot: spicy and mild) is social dining at its finest. Haidilao chain is famous for service.