One of the best things about any visit to China is the food, at least for the independent traveler. Tour groups are often treated to a relentless series of cheap, bland dishes designed to cause no complaints and to keep the costs down for the Chinese operator, so do everything you can to escape and order some of the local specialties we've described for you in each chapter. Here they are again, listed alphabetically under the cities in which they are mentioned, and with characters you can show your waiter or waitress (but check back to the review first, as some of the dishes are unique to certain restaurants). Widely available Chinese standards are together at the top, so check there if the recommended dish isn't listed under its city heading.

Supplement this list by bringing along the bilingual menu from your local Chinese restaurant at home. The characters will not be quite the same as those used on the mainland (more similar to those used in Hong Kong and Macau), but they will be understood. Don't expect the dishes to be the same, however. Expect them to be better.

Any mainstream nonspeciality restaurant can and will make any common Chinese dish, whether it's on the menu or not. But ask for a spicy Sìchuan dish in a Cantonese restaurant in Guangzhou, and you'll be sorely disappointed.

Outside Hong Kong and big hotels and expat cafe ghettos on the mainland, few restaurants have English menus. If, near your five-star hotel, you see restaurants with signs saying ENGLISH MENU, there's a fair chance you are going to be cheated with double prices, and you should eat elsewhere (unless it's an obvious backpacker hangout).

Menus generally open with liáng cài (cold dishes). For hygiene reasons in mainland China, except in top-class Sino-foreign joint-venture restaurants, you are strongly advised to avoid these cold dishes, especially if you're on a short trip. The restaurant's specialties also come early in the menu, often easily spotted by their significantly higher prices, and if you dither, the waitress will recommend them, saying, "I hear this one's good." Waitresses always recommend ¥180 ($23) dishes, never ¥18 ($2.25) ones. Occasionally, some of these may be made from creatures you would regard as pets or zoo creatures (or best in the wild), may be made from parts you consider inedible, or may contain an odd material like swallow saliva (the main ingredient of bird's nest soup, a rather bland and uninteresting Cantonese delicacy).

Main dishes come next, various meats and fish before vegetables and dòufu (tofu), and drinks at the end. There are rarely desserts, although Guangdong (Cantonese) food has absorbed the tradition of eating something sweet at the end of the meal from across the border in Hong Kong, where all restaurants have something to offer of this kind, if only sliced fruit.

Soup is usually eaten last, although dishes arrive in a rather haphazard order. Outside Guangdong Province, Hong Kong, and Macau, rice usually arrives towards the end, and if you want it with your meal you must ask (point at the characters for rice, below, when the first dish arrives).

There is no tipping. Tea, chopsticks, and napkins should be free, although if a wrapped packet of tissues arrives, there may be a small fee. Service charges do not exist outside of major hotels, and there are no cover charges or taxes. If you are asked what tea you would like, then you are going to receive something above average and will be charged. You should be careful, since some varieties of tea may cost more than the meal itself.

Most Chinese food is not designed to be eaten solo, but if you do find yourself on your own, ask for small portions (xiao pán).

xiao pán small portion ??

These are usually about 70% the size of a full dish and about 70% the price, but they enable you to sample the menu properly without too much waste.