One of China's biggest ethnic minorities is the Tujia, who live in the Wuling mountains. Their cuisine, which I tried while staying in Wulingyuan, is marked by a mix of spicy and sour flavors. This fermented spicy tofu had a pungent, sour flavor. It's definitely an acquired taste, but I found it addicting. The other dish is glass noodles topped with fish roe.
Stir-fried eggs and tomatoes is a common Chinese comfort food. Most regions have a version of it. Huangshi fried small fish is a dish of small anchovy-like white fish that have been battered and fried whole. It's a tasty appetizer.
One of the most amazing things about China is that it's pretty hard to come across bad food so long as you go to busy restaurants. I had this Szechuan spicy spare rib noodle soup at the airport in Zhangjiajie, a city in Hunan province.
One of the most famous dishes in Shanghainese cuisine is xiao long bao (literally "little dragon bun"). It's a steamed dumpling filled with pork and soup. Jia Jia Tang Bao is one of the top places in Shanghai to get the dish.
While roast pork and duck are typically Cantonese dishes, you can find them in most major Chinese cities. This lunch set came with pickled veggies, steamed bok choy, and clear broth. It's very common for Chinese meals to have a soup included.