Don’t get me wrong, I feel extremely grateful that there’s an abundance and variety of amazing Chinese restaurants in the Bay Area… buuuuut there are still so many unique regional foods that you can only find in China 🇨🇳 I’m so happy I got to revisit some of my old favorites and try some new foods on my recent trip! How many of these have you tried or heard of before? • 肉夹馍 (roujiamo): flatbread stuff with pork. I’ve had these in the US before but not with a flaky flatbread like the one I had in China • 椰子鸡 (yeziji): chicken hot pot in fresh coconut water • 甜沫 (tianmo): savory millet flour porridge with additions like glass noodles, peanuts, tofu skin, and spinach • 炸里脊 (zhaliji): deep fried pork tenderloin • 糖葫芦 (tanghulu): fruit skewer (traditionally hawthorn berries) coated in rock sugar • 把子肉 (bazirou): soy braised pork belly over rice • 油旋 (youxuan): small savory flaky pancakes • 马蹄水 (matishui): water chestnut juice/tea • 北京小吃 (Beijing xiaochi): a variety of traditional Beijing snacks • 炒肝 (chaogan): thick soup made with pork liver, intestines, and starch #wendaneats #wendaneatschina . . . #chinesefood #chinesecuisine #beijingfood #jinanfood #hainanfood #chinafood #chinaeats #visitchina #travelchina