Pork

Beijing · Fermented soybean paste with diced pork over noodles, served with cucumber and bean sprouts

Beijing · Pork intestine and lung with flatbread, garlic sauce and cilantro, a southern Beijing classic

Changchun · Tender pork belly and pork blood sausage simmered with sour cabbage and sweet potato noodles

Changchun · Fermented Napa cabbage stewed with pork ribs, aromatic and warming for winter

Changsha · The most humble yet most essential dish on every Hunan dinner table—pork stir-fried with peppers

Chengdu · Beef tallow red broth, tripe, aorta, and goose intestine all in one pot

Chengdu · Minced pork with pickled mustard greens and crushed peanuts, mala perfection

Dalian · Delicate dumplings filled with fresh sea urchin roe and pork—a coastal luxury

Fuzhou · Eel paste wrapped around pork filling, springy and umami-rich

Fuzhou · Pork cross-cut and deep-fried into lychee-like shapes, in sweet and sour sauce

Guilin · Marinade-sauced round rice noodles topped with crispy pork, beef, and pickled green beans

Guilin · Taro and pork belly slices steamed to melting perfection

Guiyang · Pig intestine and blood curd rice noodles in spicy chili oil—bold, funky, and beloved

Guiyang · Deep-fried tofu balls filled with minced pork and herbs—crispy shell, tender center

Harbin · Pork loin battered and fried, then drenched in sweet and sour sauce

Harbin · Everything stewed in a giant iron pot—ribs, chicken, fish, with flatbread stuck to the side

Hangzhou · Pork belly braised to melting tenderness, rich but not greasy

Hangzhou · Noodle soup with pickled greens, bamboo shoots, and shredded pork—the Hangzhou noodle

Hefei · A legendary stew of sea cucumber, fish maw, chicken, and ham — named after the Qing dynasty statesman

Jinan · Pork intestine braised with soy, sugar, and spices — nine twists of flavor in every bite

Jinan · Pork belly tied with string, braised until melt-in-your-mouth tender with soy and star anise

Kunming · Thousand-layer flaky steamed buns with ham and sugar filling

Lanzhou · Lamb ribs boiled in plain water, dipped in spiced salt for the pure taste

Macau · Crispy bone-in pork chop stuffed into a warm, crusty pineapple bun — Macau's favorite handheld

Macau · Minced beef and pork with diced potatoes, soy and molasses, served over rice — the comfort dish of Macau

Nanchang · Small clay pots of nourishing soup slow-steamed with pork, lotus root, and Chinese herbs

Qingdao · Chewy sea intestine ribbons over wheat noodles in a savory seafood broth

Shanghai · Golden crispy bottom, juicy pork filling with rich broth inside

Shanghai · Pork ribs + rice cakes + sweet bean sauce, memories of old Shanghai lanes

Shenyang · Double-fried pork loin in sweet and sour sauce—crispy outside, tender inside

Shenyang · Crispy flatbread layered with smoked pork, a rustic Manchu classic

Shenyang · Ribs, chicken, or fish stewed in a giant iron cauldron with flatbread on the sides

Shenzhen · Guangming Farm red-braised pigeon, crispy skin and tender meat

Shijiazhuang · Imperial tribute hollow noodles from Gaocheng, sun-dried and hand-stretched—delicate and silky

Taipei · Braised minced pork belly over rice, the national comfort food

Taipei · Sticky rice sausage wrapping a pork sausage, a night market must-eat

Wuhan · Egg skin wrapped around glutinous rice, diced pork, and mushrooms, golden on both sides

Xi'an · Braised chopped meat stuffed in a baiji bun—ancestor of the Chinese hamburger

Xining · Rich, peppery broth simmered with lamb tripe, liver, and heart — a high-altitude warmer

Yinchuan · Tender boiled mutton ribs eaten by hand, pure and unadorned — the pride of Hui cuisine

Zhengzhou · Henan-style thick noodles braised with pork belly, soybean sprouts, and celery—rich and comforting