What are the best places in China for food? If you just came to China to sample the best of its authentic food in authentic settings, where should you go? Of course food is usually only ever part of the Chinese experience that visitors are looking for, and if you go to the following cities, you can also experience a wide range of the best sights China has to offer when you’re not eating.

China Highlights has prepared a selection of Chinese Food Tours covering the most popular destinations for customers who are particularly interested in tasting genuine oriental cuisine.

Also read 10 Best Cities to Visit in China Below are China's Top Eight Food Cities.

1. Hong Kong

Location: Southeast China

Culinary Style: Cantonese cuisine, Hong Kong Cuisine, Foreign cuisine Cantonese food is enjoyed the world over and is closest to the flavor of Chinese takeaway food. It is the sweetest of China’s Eight Culinary Styles, and is the most similar to the Western palate. Hong Kong offers this style, along with good seafood, and dim sum (tea and a light meal, peculiar to HK).

Hong Kong, being a wealthy international city, has restaurants selling high-quality food from many countries of the world, most notably Japanese, Korean, and British food.

2. Beijing

Location: Northeast China

Culinary Style: Jing cuisine, Northeast cuisine, Mongolian cuisine Peking duck or simply roast duck is a delicious classic among Chinese foods. It is prepared no better anywhere than in Beijing, where it originated as an imperial food. Quanjude Restaurant serves the duck feast in lavish and studied style. Beijing food is in a class of its own, called Jing cuisine.

In the north of China wheat is the staple, more than rice, so many wheaten foods are eaten, like pancakes, noodles, steamed buns, and dumplings. There is also lots of braising in the Northeast style.

Mongolian hotpot is another classic that should be eaten in Beijing, which is surprisingly only about 250 kilometers (160 miles) from Inner Mongolia, or 500 kilometers (300 miles) from Hohhot.