China Food Tour: Chengdu, Xi'an & Guangzhou in 7 Days

If you travel to China to eat, this is the trip — the four great food capitals of Chengdu, Xi’an, Guangzhou and Shunde in one week, connected by fast trains. No temples required; just appetite.

The route at a glance

Days 1–2 — Chengdu: the numb-and-spicy capital

Sichuan cuisine is China’s most loved, and Chengdu is its heart.

• Day 1: the essential hotpot — order mild (yuanyang, split pot) if you’re new to the spice, and add vegetables, beef and the local dipping sauces. Then a plate of mapo tofu and kung pao chicken for the classics. Full guide: Chengdu.
• Day 2: the city’s noodle and snack scene — dan dan noodles, long chao shou (dumplings in chili oil), and a teahouse afternoon. The Sichuan guide has the neighborhood map.

Day 3 — Xi’an: the wheat-and-snack city

Take the morning train to Xi’an (about 3–4 hours), then hit the Muslim Quarter — the greatest street-food lane in China.

• Must-eats: roujiamo (the Chinese burger), yangrou paomo (lamb soup with bread), liangpi (cold noodles), and a fresh pomegranate juice. Full guide: Xi’an.

Day 4 — Fly to Guangzhou, first dim sum

Fly Xi’an to Guangzhou (about 2.5 hours), then the ritual every Cantonese visitor must do: yum cha (morning tea) — bamboo steamer after steamer of har gow, siu mai and char siu bao. Even at 4pm, the teahouses are serving.

Day 5 — Guangzhou: the Cantonese capital

• Morning: a proper dim sum breakfast at a legendary teahouse.
• Daytime: roast goose, siu yuk (crispy pork) and rice rolls (cheong fun) from the old restaurants of the Liwan district.
• Evening: a seafood dinner by the Pearl River, or the street stalls. Full guide: Guangzhou.

Day 6 — Shunde: the home of Cantonese cuisine

Twenty minutes by train from Guangzhou, Shunde is a UNESCO-designated City of Gastronomy and the purest food stop in China.

• Must-eats: double-skin milk dessert (shuangpi nai), fish congee, stuffed fish, and grilled eel.
• Tip: eat where the queues are; Shunde’s restaurants are famous for doing one thing perfectly. See the Guangdong guide.

Day 7 — Depart, with one last meal

A final dim sum or a bowl of noodles before flying out of Guangzhou Baiyun.

Short on time? Cut Chengdu to a day and do the route in five. Have more time? Add Chongqing for hotpot’s fiercer sibling — see our Chengdu vs Chongqing comparison.

Practical tips

• Eat where the locals queue — if a stall or restaurant has a line of Chinese customers, it’s good. Skip anything with a tout outside.
• Learn a few phrases: bù là (not spicy), yī fèn (one serving), zhè ge (this one). A little goes far.
• Set up payment first: Alipay and WeChat Pay are how everything is bought, and Alipay has a built-in translate function for menus.
• Book trains with your passport for the Chengdu–Xi’an and Shunde legs. How to book.
• Our etiquette guide covers chopsticks, tea and how to show you’re a polite guest: restaurant etiquette.

Where this route fits

The food tour works as a second trip to China, or you can bolt it onto the classic two-week route. Start from the first-timer planner if this is your first visit.

FAQ highlights

• Do I need reservations? For the legendary hotpot spots and teahouses, book ahead on weekends. Street food needs no booking.
• What about tea? Chengdu’s teahouses and Guangdong’s yum cha are half the experience — see our tea culture guide.
• Any food to avoid? Tap water and uncooked street salads; stick to bottled water. Most everything else is delicious and safe.

Last updated: August 2026. Restaurant hours change — check before you go.