Best Restaurants in China

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The most iconic contemporary Peking duck experience, with a crisp skin that snaps like glass.

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Beijing's favorite roast duck with the best seat in town: a window table overlooking the Forbidden City moat.

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Dine inside a Qing prince's mansion where staff bow in court costume and address you as 'Your Highness'.

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Modern European fine dining inside a converted Ming dynasty temple - one of Beijing's great rooms.

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A Michelin-starred vegetarian tasting menu that treats vegetables with the gravity of a tasting menu.

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Yunnan's spice, smoke, and ritual in a dark-wood French Concession mansion that feels like a film set.

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A century-old institution serving the definitive Xi'an lamb paomo - bread torn, broth poured.

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Chef Yu Bo's Michelin-starred private kitchen, where Sichuan spice becomes haute cuisine.

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A full vegetarian banquet inside a working Buddhist monastery's own kitchen.

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Michelin-starred Zhejiang cuisine in a lakeside garden pavilion at the Four Seasons.

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The lakeside restaurant that has served West Lake's signature dishes since 1848.

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A kilometer of seafood restaurants overlooking Yantian harbor, where you pick your catch live from the tanks.

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Chongqing's most-loved hotpot: a bubbling cauldron of numbing spice that defines the city.

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A 140-year-old Cantonese institution where dim sum is still a morning ritual.

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A 1947 garden restaurant on Liwan Lake, its pavilions floating over lotus and goldfish.

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A 1925 Russian restaurant that tastes like Harbin's story: China's old Russian quarter, plated.

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Thin pancakes rolled around Dongbei's hearty fillings - the north's answer to the burrito.

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The century-old home of guoqiao mixian: Yunnan's famous crossing-the-bridge rice noodles.

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Buy it live, cook it your way: Sanya's legendary seafood market-and-dinner ritual.

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A lively recreation of an old Nanjing tea house, serving Jiangsu classics to packed crowds.

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The 1866 delicatessen that made Nanjing salted duck a national obsession.

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A Suzhou institution since 1757, home of the legendary squirrel-shaped mandarin fish.

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A Suzhou restaurant so old it predates the Qing dynasty - 450 years of Jiangsu cooking.

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Qingdao's beer-and-seafood street: shellfish by the kilo, washed down with draught straight from the brewery.

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Tianjin's most famous steamed buns - eighteen folds per bun, and a story to match.

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The famously twisted fried dough of Tianjin - a snack so iconic it has its own street name.

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A fishing village turned into Xiamen's most electric food street, steps from the beach.

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Zhangjiajie's famous 'three-pot' - a bubbling cauldron of pork, tofu, and vegetables, the Tujia way.

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Guilin's most-loved roast goose - lacquered skin, sweet dipping sauce, and a dining room always full.

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The Cantonese private kitchen that put Shunde on the culinary map: slow-cooked, double-boiled, and unapologetically luxurious.

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The dish that defines Quanzhou: duck braised with a mountain of ginger in a clay pot until it falls apart.

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The Bund that predates Shanghai's - a century of waterfront, now Ningbo's best dinner address.

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Dunhuang's signature dish: hand-pulled yellow noodles under slow-braised donkey meat and a garlicky sauce.

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The MICHELIN-starred Peking duck that changed the rules: lean birds, glassy skin, and a serious wine list.

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Sichuan opera face-changing at your table, served alongside proper Chengdu hotpot in Jinli.

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Beijing's Michelin three-star vegetarian temple, tucked into a courtyard off Wudaoying Hutong.

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A rambling courtyard restaurant near the Lama Temple serving refined Beijing classics with old-school flair.

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A Michelin-starred reimagining of Beijing cuisine, plating heritage flavors with the drama of modern gastronomy.

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Beijing's definitive Shandong fine-dining house, where the cuisine that once fed the imperial court is served with quiet luxury.

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A Michelin-recognized chef's table in a restored hutong courtyard, serving quietly radical modern Chinese cooking.

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A Michelin-starred temple of Ningbo coastal cuisine, where seafood arrives from the East China Sea that morning.

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Michelin-starred Fujian cuisine with a front-row view of the Bund, serving the delicate seafood cooking of southern China.

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Two-Michelin-star Shanghainese cuisine in a 1930s garden villa - the most romantic dinner table in the city.

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A Michelin-listed Shanghainese institution in a French-concession lane house, beloved for its crab and eel dishes.

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A two-Michelin-star private dining villa on Yuyuan Road, serving seasonal Shanghainese tasting menus in a mansion setting.

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A Michelin-starred Shanghainese dining room that packs in three generations of locals for crab, eel, and red-braised pork.

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A polished Cantonese dining room beloved by Shanghai's business elite, famous for its roast meats and dim sum.

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An elegant restaurant folded into the osmanthus groves of Manjuelong, serving refined Hangzhou cuisine with tea ceremony grace.

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The lakeside dining room that made Hangzhou cuisine famous again, home of the legendary layered pork with lotus leaf.

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Chengdu's most theatrical fine-dining room, where Sichuan cuisine is served as a three-hour performance.

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A glass dining room over the Hejiang Pavilion, plating contemporary Sichuan with the river flowing beneath your table.

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A family-run private kitchen serving the refined Sichuan recipes of three generations of chefs.

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A Michelin-recognized Sichuan kitchen in Taikoo Li, modernizing classics without losing their fire.

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A Michelin-starred Cantonese dining room famous for its sizzling crispy fish - a sound and a taste of Guangzhou.

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The riverside dining room of the White Swan Hotel, where Guangzhou's most legendary dim sum is served in colonial calm.

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A Michelin-listed private kitchen in the alleys of Xiguan, cooking the old Cantonese recipes of Guangzhou's merchant families.

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A grand re-creation of a Republican-era mansion, serving serious Sichuan plates amid gangster-era glamour.

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The hotpot house that made knife-cut 'big knife' tripe famous, with a broth that locals rank among the city's best.

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The Chongqing hotpot from the documentary series that introduced the genre to the world, still run with family pride.

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A Republic-era mansion serving refined Huaiyang cuisine, where every room looks like a 1920s state banquet.

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Nanjing's oldest restaurant - a halal kitchen founded in 1845, still serving the city's signature salted duck and river shrimp.

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The Jinling Hotel's storied Chinese dining room, where Huaiyang cuisine is served with white-glove ceremony.

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The courtyard restaurant beside the Humble Administrator's Garden, serving Suzhou's sweetest classics with local ceremony.

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The definitive Tianjin restaurant - a century-old kitchen serving the city's savory pancakes, river fish, and eight-treasure dishes.

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Kunming's steam-pot chicken institution, simmering Yunnan's signature dish in a courtyard restaurant since the 1850s.

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A Yunnan 'seal house' courtyard restaurant serving wild mushrooms, flower dishes, and the province's tribal kitchens.

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A polished Shaanxi kitchen in old Xi'an, serving the region's classics in a dining room built like a Tang-dynasty market.

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Xi'an's most theatrical dining experience - a Tang-dynasty fantasy of noodle acrobatics, imperial snacks, and live opera.

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The Min Nan restaurant that made Xiamen food famous to a new generation, with seafood, sha cha, and river eel done right.

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The century-old Liaoning restaurant where Manchu banquet dishes and the region's smoky, rich cooking live on.

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The most famous private kitchen in Shunde - 'Pork Lady's' family dining room, where Cantonese cooking reaches its peak.

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The Ming-era restaurant of Datong's old city, famous for flower-shaped shumai and the story of its emperor-hungry founder.

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The Harbin kitchen that invented guobaorou - the crispy sweet-sour pork every northeastern family claims - still run with century-old recipes.

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The yellow-house restaurant on the Barkhor that has been feeding travelers for decades, with rooftop views of the Jokhang.

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A restored overseas-Chinese villa turned restaurant, serving the ginger duck and Min Nan classics of old Quanzhou.

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Dali's most popular restaurant, serving Bai dishes and Yunnan flavors in a warmly decorated old-town house.