Qujing steamed ersi is a century-old Yunnan breakfast—soft steamed rice strands topped with savory pork sauce, chives, bean sprouts and pickles. This article explains its history, ingredients, steaming technique, tasting notes, local eating rituals, where to try it in Qujing, and an easy home recipe.
Read moreMilk Soup Fish (nai tang guozi yu) is a classic Xi’an dish from the Tang Dynasty. Made with Yellow River carp, ham, bamboo shoots and a milky broth, it’s rich, savory and symbolic. This guide covers its history, flavor, cooking steps, tasting tips and where to try it in Xi’an.
Read moreQishan saozi noodles are a Shaanxi specialty with thin handmade noodles, a sour-spicy meat sauce, and colorful toppings. Rooted in Zhou-dynasty tradition, the dish blends heritage, bold flavors, and local ritual—an essential culinary stop for travelers exploring northwest China.
Read moreWalk Dali’s Xizhou Ancient Town and taste Xizhou Baba, a Tang-era Bai pastry. Learn its courtly origins, salty and sweet fillings, traditional charcoal baking method, flavor tips, and a simplified home recipe to recreate this crispy, layered Yunnan specialty.
Read moreSan (Sá) Soup is a hearty Shandong breakfast of slow-simmered chicken or beef, wheat kernels, spices and egg. This article covers its history, ingredients, local eating rituals, where to try it, traveler tips, and an easy home recipe for homesick travelers.
Read moreThis guide explores BiangBiang noodles—Shaanxi’s signature hand-pulled, wide ‘belt’ noodles. Learn about history, ingredients, authentic eating tips, where to find the best bowls in Xi’an and nearby cities, plus a simple home recipe to recreate the spicy, oil-poured flavor.
Read moreThis article introduces Yunnan’s Dai smashed chicken feet—a tangy, spicy specialty from Xishuangbanna. Learn its rainforest origins, cultural role at festivals like Water-Splashing, signature ingredients, step-by-step preparation, tasting tips, where to find authentic versions, and an easy home recipe to recreate the vibrant flavors.
Read moreYou Po Mian (oil-splashed noodles) is a Xi’an classic: hand-pulled wide noodles topped with scallion, garlic and coarse chili, finished with a sizzling pour of hot oil. This guide explains origins, ingredients, where to try it, how locals eat it, and a simple home recipe.
Read moreJinan spring water tofu is a delicate regional specialty made using the city’s mineral-rich springs. This article explains its history, production, where to taste it in Jinan, serving suggestions, and why the spring water makes the tofu uniquely silky and flavorful.
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