Food World
Discover 1765 iconic traditional dishes from 151 countries - what they are, what's in them, and where to taste the real thing.
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16 shown
Peking Duck
Roast duck prized for its lacquered, crisp skin, wrapped in thin pancakes.
China ·
Beijing 
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Cantonese Roast Goose
Lacquered roast goose with crisp skin and juicy meat.
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Hot Pot
A simmering communal broth you cook your own feast in.
Xiao Long Bao
Shanghai's iconic soup dumpling, a delicate wrapper hiding a pocket of savoury broth.
Dim Sum
The Cantonese small-plate tradition - steamer baskets of dumplings, buns and rolls, shared slowly over pots of tea.
Keemun Black Tea
Keemun is China's celebrated fragrant black tea, grown in Qimen County, Anhui, with a sweet, winey, orchid-tinged character that anchors classic blends.
Tun na yu Bao
Tun na yu bao is a soft Cantonese bakery bun filled with tuna mayonnaise, a Hong Kong everyday bread sold warm from the tray.
Mapo Tofu
Silky tofu in a fiery, numbing chilli-bean sauce.
Tangbao
Tangbao are Chinese soup-filled dumplings, best known as Shanghai xiaolongbao, with rich broth sealed inside a pleated wrapper and dipped in black vinegar and ginger.
Chai Tow Kway
Chinese steamed rice-and-radish cake served as dim sum in southern China and stir-fried with egg, garlic and preserved radish as chai tow kway by hawkers in Singapore and Malaysia.
Maotai Baijiu
China's most famous baijiu - a sauce-aroma sorghum spirit from Maotai, Guizhou, distilled through repeated fermentation and aged in clay jars for a savoury, complex character.
Thukpa
Thukpa is a Tibetan noodle soup with vegetables and often meat, in a clear, warming broth spiced with ginger and chili.
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Wu Xiang Fen
A warming southern-Chinese rice-noodle dish tossed in a five-spice blend of cinnamon, star anise, Sichuan pepper, clove and fennel, with pickled vegetables, peanuts and a glossy chili oil.
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Da Hong Pao
Da Hong Pao is the legendary charcoal-roasted Wuyi rock oolong from Fujian, brewed gongfu-style for a deep, mineral, honey-floral cup.
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Century Egg
Preserved egg with amber jelly and a dark green yolk.
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Yancheng Long Xia
Yancheng long xia are freshwater crayfish from Jiangsu province, boiled with chilli, garlic and Sichuan peppercorn and eaten from huge shared piles.
Showing our 16 fully written-up dishes.
Browse all 63 dishes A–ZWorth booking before you go
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