There’s no denying the number of places to dine in China.
There are, of course, plenty of places in China where you can buy a bottle of wine, order some chicken or fish, or even take a peek at a cute dollhouse.
But, in China, it’s much more common to find a good restaurant with a menu full of excellent dishes, and a handful of mediocre ones as well.
In other words, the best restaurant in China isn’t necessarily the best one in the world.
This is one reason why I’ve written about the best restaurants in the country and why I love visiting China.
But the best Chinese restaurants are those that offer a lot of variety in their menus.
And the best variety in a Chinese restaurant is the variety in the menu.
In order to find the best, you’ll need to look for places that offer dishes that are unique to each of the four major Chinese regions (or regions).
These regions, in order: Fujian, Guangxi, Hunan, and Sichuan.
These four regions are home to some of China’s most important food traditions, and the most famous and revered restaurants in each of these regions.
Each region has its own unique dishes, from classic dishes like baozi and pork buns, to more contemporary dishes like the noodle soup that has become a staple of Chinese restaurants.
And they all have different ways of serving them, too.
In the Fujian region, for example, a classic dish of beef stew is served with rice noodles and a small plate of fried chicken, with a green leafy salad on top.
In Guangxi the stew is made with tofu and green bean curries, while in Sichu it is made of fried rice, vegetables, and rice.
In Hunan the dish is usually made with pork and beef, with green beans and rice on the side.
In Sichong, the dish consists of chicken and shrimp, and in Fujian it is often made with chicken and green beans.
Here’s a look at a few of the best dishes in each region.
For each of those dishes, I’ve listed the dish’s name, its price, and its type of cooking.
These dishes, in turn, were listed by my guide for each region in this guide.
If I missed one or two of the dishes listed above, feel free to comment on my post with a photo and I’ll update this guide to show you where it was.
You can read more about these four regions in this article from the New York Times: China: The Rise and Fall of the Great Wall (2018) by Robert A. Heinlein.
For more about the history of each region, check out this excellent book: China Food in Modern China (2017).
In addition to these dishes, restaurants in Fujia are also known for their izakaya style dining, where they serve izake, 一村鲴 (mushrooms) or 下麼知, a dish that’s often served with noodles, a side of vegetables, or a salad.
In Fujian 与麽矩 (pork buns) is also served with 两慶麻 (mung bean curds), while in Guangxi 万麾鹳餷 (stuffed pork belly) is usually served with sesame oil, soy sauce, and fried tofu.
In Hubei, the dishes usually are a mix of pork, chicken, and shrimp and often are filled with rice, pork, and fish, and are often served on a bed of noodles and cabbage.
And for more about this region, you can check out these articles: Fujia: A Journey to the Heart of the People by Stephen Ambrose and China in Food and Culture: The Fujian Region by Stephen A. Ambrose.
The best Chinese cuisine is actually a blend of several cuisines.
The main dishes in Fujias 中華子 (mang bean stew) and 中防菌子 (fish soup) are traditionally made with fish, while 中米菰 (stir fried rice) and 美江菱子 (dried noodles) are made with vegetables.
And 中于菖子 (baked potato and chicken) are both made with dried rice.
And while Fujian has its share of great izaki restaurants, most of its izaku are made by Fujian diners, rather than Chinese-Americans.
It’s not just about the dishes though.
The dishes are also influenced by the surrounding culture, which makes them all different and special.
For example, in the Fujians 世聲英 (pigeon pie) is made from boiled duck, while the 並自�