Food allergy travel guide to China
Practical restaurant allergy expectations in China, including what to ask about regional sauces, shellfish, soy, wheat/gluten, sesame, and peanuts.
At a glance
- Practical restaurant allergy expectations in China, including what to ask about regional sauces, shellfish, soy, wheat/gluten, sesame, and peanuts.
- Verify shellfish, soy, wheat/gluten, sesame, peanut, tree nut before ordering.
- Ask about the dish, sauce, garnish, and shared equipment before you order.
- Log what staff said and what happened later so the next visit starts with better evidence.
How to use this guide
China is too broad for one ingredient list. Cantonese dim sum, Sichuan, Hunan, northern dumplings, hot pot, noodles, and regional banquet food use different sauces and prep habits.
This page is practical travel guidance. Use a Simplified Chinese allergy card and ask about the specific dish, sauce, oil, and cooking surface.
Common allergens to verify
- shellfish
- soy
- wheat/gluten
- sesame
- peanut
- tree nut
- egg
Questions to ask
Ask about soy sauce, oyster sauce, dried shrimp, shrimp paste, sesame oil, chili oil, peanut, wheat noodles, and dumpling wrappers.
Ask whether the kitchen can prepare the dish without the ingredient and with clean tools, or whether the sauce is already made.
Gulpp is free
Track your restaurant allergy history
Gulpp lets you log what you ate, what you asked, and whether symptoms showed up later. Your report can become the first evidence for the next diner.
Start a free logMedical disclaimer
This guide is general information for restaurant planning. It is not medical advice. For emergency symptoms, call local emergency services. For personal diagnosis, medication, or action-plan questions, talk with your allergist.
Read the medical disclaimer