Autumn Harvest Bites

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

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

Deep-fried glutinous rice balls coated in sugar, crispy outside, chewy inside

Glutinous rice balls thrown against a brass plate, three bangs, then coated in soybean flour and brown sugar

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

Handmade ice jelly + brown sugar water + crushed peanuts + raisins

Two-layer milk skin from buffalo milk, a Shunde classic

Water chestnut starch jelly, translucent, refreshingly sweet and crisp

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

A century-old popsicle that people eat even at -30°C

Russian-style large bread, tangy, soft, and fluffy

Coconut milk dessert soup with red beans, taro balls, grass jelly, and seasonal fruits — Hainan's summer soul

Longjing tea fragrance paired with hand-peeled river shrimp

Tiny transparent whitebait from Chao Lake, scrambled with eggs — delicate and silky

Millet and mung bean porridge with peanuts and dried yams, sweet and frothy

Rice cakes grilled over charcoal, spread with sauce and wrapped around a fried dough stick

Black peas slow-cooked with alkaline water into a paste, served with sugar

Fermented oat sweet soup, refreshing and heat-relieving

Roasted highland barley flour mixed with yak butter tea — the staple food of the Tibetan plateau

Flaky, caramelized custard tarts — the iconic Macanese pastry born from Portuguese heritage

Layered whipped cream and crushed tea biscuit pudding, melt-in-your-mouth simplicity

Fresh fish head from China's largest freshwater lake, braised with chili and tofu

Taro + osmanthus + brown sugar, sticky-sweet and fragrant

Duck fat kneaded into dough, layer upon layer of crispiness

River snails simmered for hours with lemongrass and ginger—sip from the shell, rich and briny

Fresh clams wok-fried with dried chili and garlic, best paired with an ice-cold Tsingtao

Plump mussels steamed open in Qingdao's own beer with ginger and scallion

Whole sea bream pan-fried to crisp-golden skin with just salt and pepper

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

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

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

Home of oysters for a thousand years, Shajing fresh oysters, plump and succulent

Seasoned beef roasted over open flame, sliced thin—rustic and smoky northern fare

Fine shredded dough deep-fried and coated in granulated sugar—crispy, airy, golden threads

Lotus root stuffed with glutinous rice + osmanthus syrup, Suzhou-style sweet elegance

Soup dumplings filled with crab roe and crab meat, an autumn-only delicacy

Fermented rice wine + mini glutinous rice balls + osmanthus

Oysters + sweet potato starch batter + egg + greens

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

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

Assorted stuffed fried dough twists, crispy and sweet

Tandoor-baked lamb-filled buns, crispy skin, fragrant meat

Tandoor-baked flatbread with sesame, can be stored for months

Fresh oysters + sweet potato starch + egg + sweet chili sauce

Peanuts stewed until they melt in your mouth, even better with a swirl of egg

Layered glutinous rice and red dates steamed into sweet, soft bliss

Honeycomb-shaped egg waffles, crispy outside and soft inside

Charcoal-roasted goose, crispy skin, tender meat, and rich juices

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

Steamed glutinous rice cake studded with Ningxia's famed goji berries, lightly sweet

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

Layered sesame flatbread hot from the clay oven, crispy and flaky—perfect with soup or lamb