Category Chinese Cuisine

Ya’an Tatta Noodles: Sichuan’s Dance of Dough

1. Ya’an Tatta Noodles: A Bowl That “Dances” Beyond Sichuan’s famous hotpot and mapo tofu lies a lesser-known but deeply soulful noodle tradition in Ya’an, a rainy city in western Si…

Hangzhou Bamboo Shoot and Old Duck Pot

This guide explores Hangzhou’s famous bamboo shoot and old duck pot—its history, cultural meaning, ingredients, slow-simmered method, flavor profile, tasting tips, tourist suggestions, and a simple home recipe to experience authentic Zhejiang flavors.

Chrysanthemum Shaomai: Changsha’s Flower-Shaped Dim Sum

This guide introduces Chrysanthemum Shaomai, Changsha’s distinctive flower-shaped dim sum—from its Ming-Qing origins and cultural role to ingredients, shaping techniques, tasting tips at famous teahouses, and an easy home recipe for travelers wanting authentic Hunan flavors.

Fushun Douhua: Sichuan’s Iconic Tofu Pudding

1. One Bowl, Five Flavors of Sichuan: Discovering Fushun’s Culinary Treasure Located on the southern edge of the Sichuan Basin along the lower Tuo River, Fushun County is home to a thousand-year-old a…

Dandan Noodles: Spicy Sichuan Street Classic

1. A Bowl’s World: Discovering the Spicy Soul of Sichuan Dandan Noodles Imagine walking through the bustling streets of Chengdu, where the air is filled with irresistible aromas. Among them, the…

Beggar’s Chicken: A Flavorful Tradition from Hangzhou

Beggar’s Chicken, known as (Jiào huā jī) in Chinese, is a renowned dish from Hangzhou, Zhejiang Province. This culinary masterpiece involves marinating a whole chicken, stuffing it with savory i…

Chengdu Sweet Water Noodles: Sweet-Spicy Sichuan Classic

In Chengdu, a city renowned for its food culture, sweet water noodles quietly shine. Thick, chewy wheat noodles tossed with a soy-based sweet sauce, red chili oil, sesame paste, and Sichuan pepper cre…

He Zha (Lazy Tofu): Tujia Comfort Food from Xiangxi

This guide introduces He Zha, the Tujia ‘lazy tofu’ from Xiangxi, Hunan. Learn its history, cultural significance, ingredients, traditional preparation, tasting tips, and an easy home recipe—plus travel advice for finding authentic local versions.

Hangzhou Legend: Longjing Shrimp

Longjing Shrimp blends tender West Lake river shrimp with fragrant pre-Qingming Longjing tea, creating a springtime specialty shaped by centuries of Hangzhou tea culture. Best enjoyed fresh in March–May at historic restaurants or made simply at home for a taste of Jiangnan refinement.