Complimentary Side Dishes — The Free Extras

The Story

In China, many restaurants automatically bring small complimentary dishes to your table before you order — similar to how bread arrives at Western restaurants. These “小菜” (xiǎo cài, small dishes) are a centuries-old hospitality tradition. The type varies by region: in the north, expect spiced peanuts and pickled vegetables; in Sichuan, maybe a small dish of pickled chili peppers; in the south, perhaps marinated bamboo shoots or preserved eggs. They’re meant to keep you occupied while the kitchen prepares your food and to whet your appetite.

What to Expect

When you sit down, the server may bring one to three small plates without you ordering them. Common complimentary dishes include:

• 花生米 (huā shēng mǐ) — Roasted or boiled peanuts, sometimes with star anise
• 腌萝卜 (yān luó bo) — Pickled radish slices, tangy and crunchy
• 泡菜 (pào cài) — Chinese-style pickled vegetables (not Korean kimchi)
• 咸菜 (xián cài) — Salt-preserved mustard greens or other vegetables
• 毛豆 (máo dòu) — Salted edamame
• 凉拌海带丝 (liáng bàn hǎi dài sī) — Cold marinated kelp shreds

Each is served in a tiny dish or saucer. They’re salty, crunchy, and designed to pair with the beer or tea you’re drinking while waiting.

Tips

If these dishes arrive without you ordering them, they’re almost always free — this is standard Chinese restaurant hospitality. However, at some tourist-oriented restaurants, they may charge a small fee per person for table snacks. If you’re unsure, ask: “这个免费的吗？” (zhè ge miǎn fèi de ma? — is this free?). Don’t hesitate to eat them — refusing feels impolite, and they’re meant to be enjoyed. If you particularly like the peanuts or pickles, they’re often available as a paid appetizer in larger portions.