Chinese Food Ingredients

China is a country full of delicacies, with a wide range of food ingredients. From the basic rice and noodles to the unusual animals’ organs, there is more than you could imagine in Chinese cooking.

Staple Foods

Rice and wheat play the main role in China’s grain, so there’s no doubt that rice and noodles become the dominant staple foods at the Chinese dinner table.


Guilin Rice Noodles

Guilin Rice Noodles

Rice is perceived as a staple food throughout China. It is mostly served steamed or stir-fried (after boiling) at every Chinese meal. The Chinese believe that a meal without a bowl of steamed rice is incomplete.

In the Guangxi Province area, for example, Guilin rice noodles are a very popular local food. Usually being served with side dishes such as marinated pork/beef and pickled yard long beans, rice noodles are soft, pliable, and milky white and made from long-grain rice flour. Do you want to try the famous Guilin Rice Noodles? Join our Guilin and Yangshuo Memories Tour!

Rice can also be cooked with a lot of water to produce congee (rice gruel), popular breakfast food, and late-night snack eaten with a number of savory side dishes. Cantonese congee is regarded as the best in the country, which even enjoys the same popularity as dim sum in China. 


Our Customers Tasting Biang Biang Noodles

Customers Tasting Biang Biang Noodles

While the Southerners keep their heads in rice, the Northerners are obsessed with all kinds of wheat products, or specifically, noodles. Made from wheat flour, salt, and egg, Chinese noodles can be served in different ways in different areas:

Most Impoprtant Ingredients for Chinese Cooking

Meat: Regular vs Weird

Braised Rabbit Head

Braised Rabbit Head

Chinese people love to eat and almost all animals’ meat can be eaten. In addition to the common meat like chicken, duck, fish, pork, beef, mutton, etc., every part of the animal can be cooked and served, like the organ of ox and sheep.

Adventurous food lovers can try some strange but delicious meat dishes during their travel in China: Chongqing “Mao Xue Wang” (made from pig’s blood, tripe, duck’s blood, ham, and chicken gizzard), Chengdu “Husband and Wife Lunge Pieces” (sliced beef and ox organs in chili sauce), Cantonese Snake Soup, Steamed Frog Legs on Lotus Leaf, … Would you dare to try any of them?


Vegetables are the second important part of Chinese cuisine, after rice. You can find a large variety of vegetables in a Chinese kitchen: lettuce, onions, mushrooms, carrots, white radishes, bean sprouts, yard-long beans, Chinese cabbage, Chinese eggplants, bamboo shoots, lotus root, all kinds of melons…

Soybean Products

Bean Sprouts

Bean Sprouts

China is the hometown of soybean and has thousands of years of eating soybean and their products.

Condiments and Seasonings



Various Soy Sauces

Various Soy Sauces



Spicies in Chinese Cooking

Wrappers (Store in the freezer)

Dumplings and their Wrappers

Dumplings and their Wrappers

Recommended Chinese Restaurants

Beijing Si Ji Min Fu Restaurant (Dengshikou)

Peking Duck

Peking Roast Duck

HOME’S Shanghainese Restaurant

Guangzhou Dian Dou De (Ju Fu Lou)

Hong Kong One Dim Sum Chinese Restaurant

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Experience Chinese Food with Us

Chinese Cooking Class

Customers are Learning Chinese Cooking

No one who loves food will say “no” to the delicacies of China, especially after admiring natural and cultural beauties – how would a perfect journey be without delicious food? below are three sample tours we hand-pick for your inspiration:


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