China’s food culture is wonderfully regional, so a one-week trip is best spent tasting a few styles rather than chasing “Chinese food” in general. In the north, look for hand-pulled noodles, dumplings, and savory breads; in Sichuan and Chongqing, expect chili, numbing peppercorn, and communal hotpot; in the south, Cantonese dim sum, roast meats, and seafood shine. For September, autumn fruits, crab, and mushroom dishes may start appearing, depending on the region.
Dining here is social and often shared: many tables order several dishes for the group, then pass plates around, so a friends’ trip is ideal. Tea is the default drink with meals, while baijiu appears in toasts at banquets, though beer, fruit drinks, and craft cocktails are common in cities. Tipping is generally not expected in mainland China, and in many places it can feel unusual; simply pay the bill cleanly and politely.
For an average-budget traveler, the best food experiences are often in busy neighborhood eateries, night markets, food streets, and market halls rather than formal restaurants. In cities like Beijing, Chengdu, Xi’an, Guangzhou, and Shanghai, seek dumpling shops, noodle counters, skewer stalls, and dim sum houses; in tourist-heavy areas, go a few blocks away from major sights for better value. Be mindful of spice levels, shellfish, and regional staples like pork, and note that vegetarian food exists but may use meat stock.