Chinese Food Allergy Guide
中国菜 · China
Chinese cuisine is one of the most allergen-dense in the world for travelers. Soy sauce (containing wheat) is near-universal, peanut oil is the default cooking fat in southern China, and shellfish derivatives like oyster sauce and dried shrimp hide in dishes with no visible seafood. The language barrier compounds the risk, as 'allergy' may not be understood as life-threatening in smaller restaurants.
Allergen data cross-referenced against published allergen databases.
1. Set your dietary restrictions
Unsafe dishes will be flagged and safe dishes highlighted below.
2. Hidden allergen traps in Chinese cooking
oyster sauce
蚝油 (háoyóu)
Oyster sauce is the default finishing sauce for stir-fried vegetables in Chinese cooking. Menu descriptions say 'vegetables' without mentioning oyster sauce. It contains oyster extract (shellfish), soy, and wheat flour as a thickener.
Shaoxing rice wine
绍兴酒 (Shàoxīng jiǔ)
Shaoxing wine is used in virtually all Chinese stir-fries, braises, and marinades, yet it is labeled 'rice wine' on English menus. It contains wheat from its fermentation process, making it unsafe for celiac disease. It is never listed as an ingredient.
doubanjiang
豆瓣酱 (dòubànjiàng)
This Sichuan fermented broad bean and chili paste contains wheat flour and soy as core ingredients. It is the essential seasoning in mapo tofu, twice-cooked pork, and most Sichuan dishes. It appears on menus only as 'chili sauce' or 'spicy bean paste.'
dried shrimp
虾米 (xiāmǐ)
Dried shrimp is used as a flavor enhancer in many Chinese dishes including fried rice, stir-fried greens, and dumplings. It is tiny (3-5mm) and invisible in cooked dishes. Never listed on menus as an ingredient.
XO sauce
XO酱 (XO jiàng)
Premium Cantonese sauce made primarily from dried scallops and dried shrimp. It combines shellfish and fish allergens in a condiment used to finish noodle dishes, fried rice, and dim sum. Sounds like a brandy reference but contains no alcohol.
chili oil
辣椒油 (làjiāo yóu)
Chinese chili oil is a condiment that appears to be just chili and oil but commonly contains crushed peanuts, sesame seeds, and sometimes dried shrimp. Served as a table condiment without ingredient disclosure.
| Ingredient | Native name | Why it matters |
|---|---|---|
| oyster sauce | 蚝油 (háoyóu) | Oyster sauce is the default finishing sauce for stir-fried vegetables in Chinese cooking. Menu descriptions say 'vegetables' without mentioning oyster sauce. It contains oyster extract (shellfish), soy, and wheat flour as a thickener. |
| Shaoxing rice wine | 绍兴酒 (Shàoxīng jiǔ) | Shaoxing wine is used in virtually all Chinese stir-fries, braises, and marinades, yet it is labeled 'rice wine' on English menus. It contains wheat from its fermentation process, making it unsafe for celiac disease. It is never listed as an ingredient. |
| doubanjiang | 豆瓣酱 (dòubànjiàng) | This Sichuan fermented broad bean and chili paste contains wheat flour and soy as core ingredients. It is the essential seasoning in mapo tofu, twice-cooked pork, and most Sichuan dishes. It appears on menus only as 'chili sauce' or 'spicy bean paste.' |
| dried shrimp | 虾米 (xiāmǐ) | Dried shrimp is used as a flavor enhancer in many Chinese dishes including fried rice, stir-fried greens, and dumplings. It is tiny (3-5mm) and invisible in cooked dishes. Never listed on menus as an ingredient. |
| XO sauce | XO酱 (XO jiàng) | Premium Cantonese sauce made primarily from dried scallops and dried shrimp. It combines shellfish and fish allergens in a condiment used to finish noodle dishes, fried rice, and dim sum. Sounds like a brandy reference but contains no alcohol. |
| chili oil | 辣椒油 (làjiāo yóu) | Chinese chili oil is a condiment that appears to be just chili and oil but commonly contains crushed peanuts, sesame seeds, and sometimes dried shrimp. Served as a table condiment without ingredient disclosure. |
These hidden allergens are in the base sauces and pastes. A real Chinese menu has dozens more dishes. Want to check them all at once?
Scan a menu with Menu Decoder3. Browse 20 Chinese dishes
Kung Pao Chicken
宫保鸡丁
A Sichuan stir-fry of diced chicken, dried chilies, and roasted peanuts in a sweet-spicy-sour sauce made with soy sauce, vinegar, and Shaoxing wine.
Mapo Tofu
麻婆豆腐
A Sichuan dish of silken tofu in a spicy, numbing sauce made from doubanjiang, ground pork or beef, Sichuan pepper, and garlic.
Har Gow
虾饺
Translucent steamed Cantonese dumplings filled with whole shrimp and bamboo shoots, wrapped in a thin wheat starch and tapioca starch wrapper.
Fried Rice
炒饭
Stir-fried rice with egg, vegetables, soy sauce, and choice of protein, cooked in a screaming-hot wok.
Peking Duck
北京烤鸭
Whole duck roasted until crispy-skinned, sliced tableside, served with thin wheat pancakes, hoisin sauce, cucumber, and green onion.
Dan Dan Noodles
担担面
Sichuan spicy noodles served with a sauce of sesame paste, chili oil, soy sauce, Sichuan pepper, and ground pork.
Spring Rolls
春卷
Crispy fried rolls filled with vegetables, glass noodles, and sometimes pork or shrimp, wrapped in a thin wheat flour casing.
Wonton Soup
馄饨汤
Delicate pork and shrimp-filled dumplings in a clear chicken or pork broth, sometimes with egg noodles.
Hot and Sour Soup
酸辣汤
A thick, tangy, spicy Chinese soup made with tofu, wood ear mushrooms, bamboo shoots, egg, soy sauce, vinegar, and white pepper.
Char Siu
叉烧
Cantonese-style roasted pork marinated in a sweet-savory glaze of hoisin sauce, soy sauce, honey, five-spice powder, and Shaoxing wine.
Sweet and Sour Pork
糖醋里脊
Battered and deep-fried pork pieces coated in a tangy sweet and sour sauce with bell peppers, pineapple, and onion.
Steamed Fish
清蒸鱼
Whole fish or fillet steamed with ginger and scallions, finished tableside with hot oil and soy sauce.
Congee
粥
A slow-cooked rice porridge with a thick, creamy consistency, served with various toppings such as preserved egg, pork, dried shrimp, or fish.
Siu Mai
烧卖
Open-top steamed dumplings with a thin wheat wrapper, filled with ground pork and shrimp, topped with fish roe or carrots.
Stir-Fried Greens
炒蔬菜
Wok-fried leafy greens (commonly Chinese broccoli, bok choy, or water spinach) finished with oyster sauce.
Chow Mein
炒面
Crispy or soft stir-fried wheat noodles with vegetables and choice of protein, seasoned with soy sauce and oyster sauce.
Mooncake
月饼
A dense Chinese pastry traditionally eaten during Mid-Autumn Festival, with a wheat pastry crust filled with lotus seed paste, red bean, or mixed nuts, with a salted egg yolk center.
Sichuan Hot Pot
四川火锅
A communal meal where raw ingredients are dipped into a shared pot of spicy, numbing broth made with chili, Sichuan pepper, and various other spices and tallow.
Egg Drop Soup
蛋花汤
A light Chinese soup made by slowly pouring beaten eggs into hot chicken or vegetable broth, creating delicate egg ribbons, seasoned with sesame oil and soy sauce.
Lo Mein
捞面
Soft, thick wheat noodles tossed with vegetables, protein, soy sauce, oyster sauce, and sesame oil in a wok.
What to say at the restaurant
Show these phrases to your server. Tap to copy.
I have a food allergy
我有食物过敏 (wǒ yǒu shíwù guòmǐn)
I cannot eat [allergen]
我不能吃[过敏原] (wǒ bù néng chī [guòmǐnyuán])
Does this contain oyster sauce?
这道菜有蚝油吗 (zhè dào cài yǒu háoyóu ma)
Does this contain peanuts or peanut oil?
这里面有花生或花生油吗 (zhè lǐmiàn yǒu huāshēng huò huāshēng yóu ma)
Without soy sauce, please
请不要放酱油 (qǐng bùyào fàng jiàngyóu)
When you sit down at the restaurant, the menu will have dishes not on this list.
Menu Decoder scans the actual menu in front of you, in any language, and checks every dish against your dietary profile in seconds.
Scan a menu nowImportant: Dish Scout is a reference guide, not medical advice. Traditional recipes vary by restaurant, region, and chef. Always verify ingredients with restaurant staff before ordering. When in doubt, don't eat it.