Vinegar & Sauces

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

Beijing · Fermented mung bean sour soup + deep-fried dough rings, soul of old Beijing

Beijing · Glutinous rice with red bean paste rolled in soybean flour, three-layer yellow-white-red

Changchun · Korean-style buckwheat noodles in freezing beef broth with pickled radish and boiled egg

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

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

Chengdu · Sichuan peppercorn, chili, and doubanjiang—the soulful way to cook tender tofu

Chongqing · Handmade sweet potato noodles + vinegar + chili, sour and fiery

Dalian · Locally farmed abalone slow-braised in soy and oyster sauce until tender

Guangzhou · Paper-thin rice noodle rolls drizzled with soy sauce

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

Guiyang · Guizhou red sour soup with whole river fish, tomato and wild pepper fermented to tangy perfection

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

Hefei · Anhui-style roast duck with a crispy skin and tender meat, basted with fermented bean sauce

Lanzhou · Fermented oat sweet soup, refreshing and heat-relieving

Nanning · Old friend rice noodles with garlic, fermented black beans, pickled bamboo shoots—sour-spicy Nanning soul food

Nanning · Springy rice noodles with braised beef, pickled long beans, and fried peanuts

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

Shanghai · Mugwort-infused glutinous rice wrapped around red bean paste, a Qingming must-eat

Suzhou · Fermented rice wine + mini glutinous rice balls + osmanthus

Tianjin · Mung bean crepe + egg + fried dough stick + fermented sauce

Tianjin · Deep-fried glutinous rice cake with red bean paste, crispy outside and chewy inside

Xiamen · Sandworm aspic, dipped in mustard and soy sauce

Xining · Wheat-starch cold noodles with chili oil, vinegar, and cucumber shreds — a Xibei street essential

Xining · Creamy, tangy yogurt made from yak milk, topped with a drizzle of wild honey

Zhengzhou · Caught from the Yellow River, braised in soy and sweet bean sauce—tender flesh, bold flavor