Proper street kebabs
The most unforgettable meals in China are eaten in the streets. In places like Guijie in Beijing and Yunnan Nan Lu in Shanghai, foodies can sample all sorts of freshly cooked skewers while witnessing the ultimate in food theater. Islamic lamb kebabs with cumin, teppanyaki-style squid with five-spice sauce, spicy chicken wings, grilled fresh oysters, fried pork tenderloin slices and razzle-dazzle exhibitions of vegetables-on-sticks.
马上学：Kebab指“烤串”。Islamic lamb kebabs with cumin指“烤羊肉串”，其中cumin是“孜然”；teppanyaki-style squid with five-spice sauce是“铁板鱿鱼”，grilled fresh oysters是“碳烤生蚝”，fried pork tenderloin slices是“肉夹馍”，fried pork tenderloin slices 是“炸里脊片”，有木有一种“眼花缭乱”（razzle-dazzle）的赶脚？真的吃货就速速学起来吧~
Crayfish has taken China by a storm in the past decade or so. Cities all over the country go gaga over it. From spring to early autumn, groups of friends find a jam-packed stall, sit on tiny plastic stools and order a bucket or two of bright red crayfish. No chopsticks needed -- digging in with the hands is preferred. The preferred beverage to go with these tasty freshwater lobsters? Ice cold Chinese beer.
马上学：这里，take…by storm表示“使……大为轰动”，如：The Beatles first visited America in 1964 and took the country by storm. （甲壳虫乐队于1964年第一次访问美国, 立即使美国人民为之倾倒。）Gaga over表示“着迷、痴迷”，如：They were gaga over the rock group’s new album. (他们对滚石乐队的新专辑迷得发狂。)
Guilin rice noodles
Guilin isn't only famous for its heavenly landscape, but bowls of refreshing rice noodles topped with preserved long beans, peanuts, bamboo shoots and spring onions. Locals like to mix the silky noodles and ingredients in a spicy and sour brine then eat them dry; or savor the whole combination in the beef stock. Different meats can be added. The most popular tend to be slices of beef and chunks of beef belly.
Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it’s prepared. Stinky tofu is most popular in Hunan Province. It can be eaten with chili sauce, soy sauce, sesame oil or kimchi. Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.
Lanzhou hand-pulled noodles
This hearty dish is a handicraft masterpiece. Hand-pulled noodles hail from the wild, sandy lands of northwest China. Noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order. A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions. Another popular derivation is knife-sliced noodles, or Dao Xiao Mian. To make this, the chef slashes chunks of dough in boiled water with eye-opening speed to make shorter, thicker and wider noodles.
Sugar-coated haws (Candied haw/tong hu lu)
This is an iconic snack in northern China, especially in Beijing. Sold by the stick, the dessert-to-go tastes great and looks greater -- bright red haws line up on a skewer in auspicious shapes, their sugary outer layers glimmering in the light. Haws offer a refreshing contrast to the sweet coating. Cold northern winters ensure the sugarcoating is firm and crispy.
Lamb hot pot
Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known. But in China, heavy and hearty lamb hot pot is hugely popular. Likely originating during the Yuan Dynasty and made popular by Qing Dynasty emperors, lamb hot pot is dramatic to look at -- the copper container has a tall chimney in the middle to release steam from burning coal below, while the broth cooks in the outskirts of the pot.
Shanghai hairy crab
For Shanghainese, autumn isn't complete without a steamed hairy crab. The gray-shelled freshwater crab waves its big hairy claws in family kitchens, respectable restaurants and luxury hotels in September and October. Local mothers buy them from wet markets, steam them and eat them with gingery vinegar. The traditional beverage to drink with a steamed hairy crab is warm yellow rice wine.
Harbin red sausage
Harbin red sausage is a popular in China. People get it from delicatessens and eat it on its own as a snack, with bread as a picnic food or cook it with vegetables, especially cabbage. Harbin red sausages are smoked and have evolved from Lithuanian sausages. The texture is more tender than salami, firmer than an American hotdog and drier than cooked British sausages.
Duck blood soup with vermicelli
If you can forget you're chewing duck’s blood, the taste and texture is quite pleasant. Nanjing residents love eating duck, from salted duck to duck-blood soup. In a bowl of duck-bone stock, duck blood is presented in beancurd-like cubes together with vermicelli, fried firm bean curd and bits of duck organs. It can be eaten any time of day with steamed buns, a bowl of rice or just on its own.
Yan Du Xian soup
Yan Du Xian is a nutritious soup known as the great comfort food of the Yangtze River Delta in early spring. It's a typical homey dish -- restaurants serve it, but the best always comes from a loving mom. Seasonal delicacies, such as young bamboo shoots, chunks of pork belly, cured pork slices, firm tofu sheets and premium yellow rice wine, are put together in one clay pot for hours of simmering.
Street vendors in China use all sorts of curious appliances to make great foods. For this ever-popular autumn snack, chefs fry chestnuts (which are cut open) in an enormous wok filled with black sand and granulated sugar. When properly done, they're soft, sweet and extremely fragrant. The best ones for this popular snack come from the regions around Beijing, especially the Fangshan area.
Bullfrog poached in chilli oil (Sichuan boiled bullfrog)
Frogs are a delicacy in China, especially bullfrogs. There are a variety of ways to cook bullfrogs in different parts of the country, but shui zhu -- a cooking technique from Sichuan cuisine -- has gained widespread popularity. Pre-fried bullfrogs are poached in oil packed with strong spices, such as chili peppers and flower peppers, then served in a larger bowl and garnished with fresh coriander.
Boiled chicken chops served cold (cold chopped chicken)
In China, chicken meat attached to the bones is considered the most flavorful. That's why the majority of chicken dishes in China are served with the bones. This dish is typical. Spring chickens are boiled till tender, then chopped up and served with a dipping sauce. They’re even yummier with the magic of the sweet, sour and gingery sauce.