1. The "Fiery" West: Sichuan & Chongqing
The Flavor: Mala (麻辣) — A combination of "Ma" (numbing sensation from Sichuan peppercorns) and "La" (heat from dried chilies).
Key Cities: Chengdu, Chongqing.
Traveler Tip: If you cannot handle spice, ask for "Wei La" (微辣 - Slight Spice). Be warned: "Slight Spice" in Chongqing is often still very hot for beginners.
Must-Try: Kung Pao Chicken (real version), Hot Pot, Mapo Tofu.
2. The "Sweet & Delicate" East: Jiangnan Cuisine
The Flavor: Tian (甜 - Sweet) and Xian (鲜 - Umami/Fresh). The food is light, focuses on the quality of ingredients, and often uses soy sauce and sugar for a glazed finish.
Key Cities: Shanghai, Suzhou, Wuxi, Hangzhou.
Traveler Tip: This is the most "foreigner-friendly" palette. Wuxi is known for being the sweetest, while Hangzhou focuses on the natural taste of tea and river fish.
Must-Try: Xiaolongbao (Soup Dumplings), Dongpo Pork, Squirrel-shaped Mandarin Fish.
3. The "Pure & Sophisticated" South: Cantonese (Yue)
The Flavor: Qingdan (清淡 - Light/Mild). Cantonese chefs believe in preserving the original flavor of the food. It is rarely spicy and focuses on steaming, roasting, and stir-frying.
Key Cities: Guangzhou, Shenzhen, Hong Kong.
Traveler Tip: This region is famous for Dim Sum. It is the perfect choice for business breakfasts or brunches.
Must-Try: Roast Duck (Siu Mei), Shrimp Dumplings (Har Gow), Steamed Vermicelli Rolls.
4. The "Salty & Hearty" North: Lu & Dongbei
The Flavor: Xian (咸 - Salty). Northern food is heavy on wheat (noodles, dumplings, buns), garlic, scallions, and dark soy sauce. It is "comfort food"—filling and robust.
Key Cities: Beijing, Tianjin, Qingdao, Shenyang.
Traveler Tip: Portions in Northern China (especially Dongbei) are much larger than in the South. Be careful not to over-order.
Must-Try: Peking Duck, Zha Jiang Mian (Soybean Paste Noodles), Dumplings (Jiaozi).
5. The "Pure Heat" Central: Hunan
The Flavor: Xiangla (香辣 - Fragrant Spice). Unlike Sichuan's "numbing" spice, Hunan spice is "dry heat"—straightforward, vinegar-tinged, and very intense.
Key Cities: Changsha.
Traveler Tip: This is often considered the spiciest cuisine in China. Even "Mild" can be a challenge.
Must-Try: Steamed Fish Head with Chopped Chilies, Mao’s Braised Pork.
A Quick Comparison Table for Business Dinners
| Region | Primary Sensation | Oil/Heavy? | Spiciness | Best For... |
| Shanghai/East | Sweet & Savory | Moderate | None | Impressing clients who like delicate food. |
| Guangdong/South | Fresh & Natural | Light | None | Health-conscious travelers; Dim Sum. |
| Sichuan/West | Numbing & Hot | Heavy | High | Team building; adventurous eaters. |
| Beijing/North | Salty & Savory | Heavy | Low | Formal banquets; high-carb comfort. |
Cultural Etiquette for the Table (www.hirelawfirm.cn Advice)
In China, the dining table is often where the real "contract" is negotiated. To maintain your professional image:
The "Spinning Table" (Lazy Susan): Never spin the table while someone is currently picking up food.
The Toasting Culture: If your host toasts you with Baijiu (clear liquor), it is polite to take at least a small sip. If you cannot drink for medical reasons, state so early to avoid offense.
The "Guest of Honor" Seat: The seat facing the door is usually reserved for the most senior person. Wait to be seated.
Allergies & Legal Liability: If you are hosting a dinner for foreign clients as a legal representative, always confirm dietary restrictions (Halal, Vegetarian, Nut Allergies) in advance. Under Chinese tort law, hosts can sometimes be held liable for injuries (including alcohol-related or food safety issues) occurring during a business banquet.
"Food is the language of trust in China. Learn the dialect."
Would you like a "Bilingual Menu Cheat Sheet" to help you order at a business dinner? Visit us at www.hirelawfirm.cn for more expat survival guides.
