Proper street kebabs
The most unforgettable meals in China don't come from Michelin-starred restaurants. They're eaten in the streets in noisy, crowded, pungent food quarters in the heart of cities.
In places like Guijie in Beijing, Yunnan Nan Lu in Shanghai and Mingwalang in Nanjing, foodies can sample all sorts of freshly cooked skewers while witnessing the ultimate in food theater.
From lamb kebabs with cumin and teppanyaki squid to swords of spicy chicken wings and grilled oyster, China's street kebabs present a combination of good food and a street buzz unique to the country.
Crayfish has taken China by a storm in the past decade or so.
Cities all over the country go gaga over the crustaceans, which are simmered in a broth with chili and abundant spices then served dry. From spring to early autumn, crayfish-night-outs have become a ritual for many. 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.
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, especially in the north during the bitterly cold winter.
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.
Although a variety of meats, seafood and vegetables can be cooked, the star of the meal is plate after plate of wafer-thin lamb slices.
Guilin rice noodles
Located in southern China among clear rivers and Karst Mountains, 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.
There are noodles stalls everywhere in Guilin and surrounding areas. 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.
(Candied haw/tang 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.
Its nearest counterpart in the West might be toffee apples (known as candy apples in North America). But haws are sourer than apples, so they offer a refreshing contrast to the sweet coating.
Cold northern winters ensure the sugarcoating is firm and crispy.
Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it's prepared.
Somewhat similar to cheese, it's an acquired taste or one that perhaps you have to grow up with to fully appreciate.
Stinky tofu is most popular in Hunan, the Yangtze River Delta region (especially Shaoxing) and Taiwan. Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it.
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.
Shanghai hairy crab
For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab.
Every year the city hosts an influx of serious epicures from around the Sinoshpere who come to taste its legendary food signature. Raised on crab farms in the Yangtze River estuary, the gray-shelled freshwater crab waves its big hairy claws in family kitchens, respectable restaurants and luxury hotels in September and October.
The traditional beverage to drink with a steamed hairy crab is warm yellow rice wine.
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.
Although chestnuts can be found all over the world, the best ones for this popular snack come from the regions around Beijing, especially the Fangshan area.
Bullfrog poached in chili oil
(Sichuan boiled bullfrog)
Kermit might not like to hear this, but 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. Often, the oil is still bubbling while being served.
It's an unbeatable sharing dish for a big group. It's most satisfying with a bowl of white rice.
Boiled chicken chops served cold
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.
The chunky meat is nice, but the tastiest bits are actually the bones, which locals love to suck. They're even yummier with the magic of the sweet, sour and gingery sauce.