Beijing to Shanghai Restaurants

Dishes in and around Shanghai emphasize fresh ingredients, aroma, and tenderness. Shallots and garlic are frequently used so don't expect subtlety. In the coastal haven of Qingdao, seafood is the catch of the day.

Jiangsu cuisine, also called Huaiyang cuisine, is popular along the lower reaches of the Yangtze River. Fish and crustaceans are the main ingredients, and the food is light, fresh, and slightly sweet.

Inland in Anhui, food is famously salty, relying heavily on preserved ham and soy sauce to enhance flavors. Try Bagongshan doufu jiao, a dish of minced pork wrapped in tofu or qingceng bing, which means thousand-layer pancakes. They're made of ham, eggs, and spring onions.

If you're not a meat eater, don't miss the vegetarian options in or near any Buddhist temple. Chefs manipulate tofu, wheat gluten, and vegetables to create interpretations of meat that even a voracious carnivore will appreciate.