Eating in China: A First-Timer's Guide to Ordering, Spice and Street Food

Ordering without Chinese

Point-and-smile works: 「Wǒ yào zhège」 (I want this) with a finger on the menu photo. Chains like Xiabu Xiabu have picture menus; hotpot restaurants offer English tablets in tourist areas. Small local shops display plastic dishes or photo walls — point at what the next table has: 「gěi wǒ yī gè nàge」 (give me one of those). Cash and QR payment both fine everywhere (see payments guide).

Spice calibration in Sichuan

Sichuan heat comes from chilli plus huājiāo (Sichuan pepper) which numbs rather than burns. Levels: 「bú yào là」 (no spice — still tastes great, pepper aroma remains), 「wēi là」 (mild — already serious for most visitors), 「zhōng là」 (medium — for Thai-food veterans). Say your level when ordering hotpot: the oil-split「yuānyāng」 pot (half spicy, half bone broth) is the beginner-proof choice.

Dishes that never miss

• Mapo tofu, kung pao chicken, fish-fragrant eggplant — the Sichuan trio every restaurant executes.
• Chengdu breakfast: red-oil wontons (hóngyóu chāoshǒu) and sweet water noodles.
• Jianbing crepes and chuan'r skewers — street food done at screaming heat, safe and spectacular.
• Dumplings in the north, rice noodles in the south and west.

Street food, tea houses and table customs

Shared dishes arrive when ready — don't wait for all plates. Rice is a personal bowl; serve yourself from communal dishes with the serving chopsticks (usually provided). Tap your table with two fingers when someone pours your tea — the silent thank-you. And tip nothing (see tipping guide): the bill, 「mǎi dān」, is simply the menu price.