东坡肉
Dongpo Pork
Hangzhou's signature dish of thick-cut pork belly slowly braised in Shaoxing wine, soy sauce, sugar, and ginger until meltingly tender, named after poet Su Dongpo.
SoyGlutenSulphites
Chinese Cuisine Guide
Chinese Allergen Guide
Sauces, dumplings, and stir-fries: spot the sneaky allergens fast.
Dining style:Family-style sharing, lots of sauces and quick stir-fries
Most common hidden allergens:Soy sauce, sesame oil, wheat-based thickeners, oyster/fish sauces
Safer default picks:Steamed veg, plain rice, simple broths, steamed dumplings with verified wrappers
High-risk zones:Fried items, dumpling wrappers, marinades, chili oils, pre-made sauces
Good ordering tactic:Ask for sauce on the side and confirm the base (soy, wheat, sesame, peanut)
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat is common in dumpling wrappers, noodles, and soy-sauce based marinades; starch thickeners may also be wheat-derived.
Dairy
Rare
Traditional Chinese cooking uses little dairy, but modern desserts, creamy sauces, or fusion dishes may add milk or butter.
Eggs
Sometimes Present
Egg can appear in batters, wrappers, or as an added binder in fillings, especially in dumplings and fried items.
Fish
Sometimes Present
Fish sauce, dried fish, and fish-based condiments can be used for umami in broths, sauces, and stir-fries.
Shellfish
Sometimes Present
Shrimp and crab show up in dumpling fillings, soups, and chili oils; shrimp paste can appear in sauces.
Soy
Often Present
Soy sauce and fermented bean pastes are foundational; tofu and soy-based oils are common too.
Sesame
Sometimes Present
Sesame oil, sesame paste, and sesame-topped chili oils are widely used as finishers and in dips.
Tree Nuts
Varies
Cashews, walnuts, and almonds appear in some regional dishes and desserts; cross-contact can happen in woks.
Peanuts
Sometimes Present
Peanuts are common in Sichuan-style dishes, chili oils, and as a garnish; peanut oil may be used for frying.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Soy sauce (酱油)
Contains soy and often wheat (gluten) unless specifically gluten-free.
Found in: Marinades, stir-fries, braises, dipping sauces
Dark soy / light soy blend
Same allergens as soy sauce, plus thickening or caramel coloring.
Found in: Red-braised dishes, fried rice, noodles
Sesame oil / sesame paste (芝麻油/酱)
Concentrated sesame; small amounts can trigger reactions.
Found in: Finishing drizzle, cold noodles, dips
Oyster sauce (蚝油)
Shellfish-based; also often contains soy and sometimes wheat.
Found in: Stir-fries, sauces, noodle dishes
Fish sauce / dried fish
Fish allergen, sometimes unlisted as “umami seasoning.”
Found in: Broths, marinades, dipping sauces
Chili oil / chili crisp
Can contain sesame, peanuts, soy, and sometimes shrimp for extra savoriness.
Found in: Noodles, dumplings, cold dishes, table condiments
Wheat starch / flour thickeners
Adds gluten risk even when the dish looks rice-based.
Found in: Sauces, gravies, some soup bases
Groundnut (peanut) oil
Peanut allergen; used for frying or high-heat wok cooking.
Found in: Fried items, stir-fries, roasted peanuts garnish
锅贴
Guotie
Northern Chinese pan-fried dumplings with a crispy golden bottom and soft steamed top, typically filled with minced pork, cabbage, ginger, and scallions.
SoyEggsGlutenSesameSulphites
汤包
Tangbao
Large Chinese soup-filled steamed dumplings from Jiangsu, larger than xiaolongbao, often served with a straw to sip the rich pork or crab soup inside.
SoyGlutenSesameShellfishSulphites
饺子
Jiaozi
Traditional Chinese dumplings made of thin wheat dough wrappers filled with ground pork, vegetables, or a combination, typically boiled and served with soy-vinegar dipping sauce.
SoyEggsGlutenSesameShellfishSulphites
麻婆豆腐
Mapo Tofu
A signature Sichuan dish of soft tofu cubes simmered in a fiery red sauce of doubanjiang, chili oil, Sichuan peppercorns, and ground pork, delivering numbing heat.
SoyGlutenSesame
小笼包
Xiaolongbao
Delicate Shanghai-style steamed soup dumplings with thin wheat wrappers enclosing a pork filling and hot, flavorful broth that forms inside during steaming.
SoyGlutenSesameShellfishSulphites
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Do you use wheat-based soy sauce, or do you have gluten-free soy sauce/tamari?
- Are any sauces thickened with wheat flour or wheat starch?
- Is sesame oil or sesame paste used in this dish or in the dipping sauce?
- Does the chili oil or chili crisp contain peanuts, sesame, soy, or shrimp?
- Is there oyster sauce, fish sauce, dried fish, or shrimp paste in any sauce here?
- Are the dumpling wrappers made with wheat flour or something else?
- Do any dumplings contain shrimp, crab, or other shellfish in the filling or stock?
- Is egg used in the batter, wrapper, or as a binder in the filling?
- Can you cook my dish in a clean wok/pan to reduce cross-contact?
- Can you serve sauce on the side so I can avoid it if needed?
- 你们用的酱油含小麦吗？有没有无麸质酱油/酱油替代品？
- 你们的酱汁会用面粉或小麦淀粉勾芡吗？
- 这道菜或蘸料里有芝麻油或芝麻酱吗？
- 辣椒油/辣酱里含花生、芝麻、大豆或虾吗？
- 酱汁里有蚝油、鱼露、鱼干或虾酱吗？
- 饺子/包子的皮是用小麦面粉做的吗？
- 有哪种饺子/包子含虾、蟹或其他贝类吗？
- 面糊、皮或馅里会加鸡蛋吗？
- 可以用干净的锅/炒锅单独制作以减少交叉接触吗？
- 可以把酱汁另外装吗？我需要先确认成分。
Menu Glossary
Common menu words to help identify ingredients and allergens.
酱油= soy sauce
Contains soy and often wheat (gluten) unless labeled gluten-free.
蚝油= oyster sauce
Shellfish-based sauce; may also include soy and sometimes wheat.
鱼露= fish sauce
Fish allergen; sometimes used for umami in sauces.
芝麻油= sesame oil
Sesame allergen; common finishing oil and dip ingredient.
芝麻酱= sesame paste
Concentrated sesame; common in sauces and cold noodles.
花生= peanut
Often used as garnish or in chili oils; peanut oil may be used for frying.
辣椒油= chili oil
May contain sesame, peanuts, soy, and sometimes shrimp for extra savoriness.
小麦= wheat
Primary gluten source in wrappers, noodles, and some thickeners.
面粉= wheat flour
Gluten risk in batters, wrappers, and breaded dishes.
淀粉= starch thickener
Can be corn/potato but sometimes wheat-based; ask which.
豆腐= tofu
Soy product; soy allergen.
豆瓣酱= fermented broad bean chili paste
Often contains soy; sometimes used in spicy sauces.
虾= shrimp
Shellfish allergen; common in dumpling fillings and sauces.
蟹= crab
Shellfish allergen; sometimes used in soup dumplings and stocks.
鸡蛋= egg
May appear in batters or as filling binder; confirm if avoiding.
过敏= allergy
Use this word when explaining dietary safety needs to staff.
Frequently Asked Questions
Not always, but sauces and shared cooking surfaces make hidden allergens common. Plain rice, steamed vegetables, and simply seasoned proteins are often easier to make safe.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Important Disclaimer
This guide is educational and cannot guarantee safety. Recipes vary by region and restaurant, and cross-contact is common in shared kitchens. Always tell staff about allergies/intolerances and verify ingredients.