Food Guide / Chinese

🇨🇳 Chinese food and acid reflux

Staple dishes: Kung Pao Chicken, Dim Sum, Peking Duck, Mapo Tofu, Hot Pot. Below is every Chinese ingredient we've rated, grouped from safest to riskiest, with the actual mechanism — not just a red flag.

✅ Safe

Fresh Ginger

Anti-inflammatory; one of the most protective herbs in Chinese cooking.

Found in: Most stir-fries

Bok Choy

Highly alkaline cruciferous vegetable. One of the best GERD-safe vegetables.

Found in: Stir fries, Soups

Star Anise

Anethole compound reduces esophageal spasms. Related to fennel.

Found in: Pho base, Master stock

🟢 Low Risk

Sesame Oil

Antioxidant finishing oil. Small amounts in cooking are anti-inflammatory.

Found in: Noodles, Stir fries

🟡 Moderate

Oyster Sauce

High sodium + some acidic fermentation compounds. Use sparingly.

Found in: Stir fries, Dim Sum

Scallions (green onion)

Milder than white onions but fructans that trigger LES relaxation still present.

Found in: Nearly everything

🔴 Avoid

Szechuan Peppercorns

Hydroxy alpha sanshool activates pain receptors in mouth and esophagus directly.

Found in: Mapo Tofu, Kung Pao

Soy Sauce

High sodium (900mg/tbsp) weakens LES. pH ~4.8. Used heavily in Chinese cooking.

Found in: Universal condiment

Rice Wine Vinegar

Acidic pH ~2.5; used in many Chinese sauces and dressings.

Found in: Dipping sauces, Noodles

Peking Duck skin

Duck skin is extremely high fat — among the most fat-dense foods in Chinese cuisine.

Found in: Peking Duck

⛔ Critical

Doubanjiang (chili bean paste)

Fermented chili concentrate — extreme capsaicin + fermentation acids + salt combination.

Found in: Mapo Tofu, Szechuan dishes

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