Qingbuliang is Hainan’s chilled tropical dessert of beans, coix seeds, peanuts, hollow rice noodles and coconut milk or water. This guide covers its history, ingredients, flavors, where to find authentic stalls, a simple home recipe, and practical tips for tourists wanting a refreshing island treat.
Read moreWhen wandering Beijing’s hutongs or the lanes of Jinan, history and architecture will catch your eye — but don’t miss the local culinary treasures tucked into ordinary neighborhood restaur…
Read moreThis guide introduces Chongqing Xiao Mian, the city’s iconic spicy, numbing noodle. Read about its working-class origins, condiment-driven flavor, how to order like a local, where to find authentic stalls, tasting notes, and an easy home recipe to recreate Chongqing’s bold mala flavors.
Read moreHainan Yimian Soup features fried-then-dried egg noodles in a clear slow-simmered pork broth. Discover its history, classic toppings, authentic tasting tips, where to find the best local shops, and a simple home recipe and travel planning advice.
Read moreShanghai’s Eight-Treasure Duck (Ba Bao Ya) is a celebrated local specialty and a classic dish for Lunar New Year dinners. The whole duck is carefully deboned and stuffed with eight prized ingredients—…
Read moreIn Shanghai’s rich culinary landscape, benbang (local Shanghai) cuisine stands out for its glossy sauces, mellow umami, and comforting richness. Among its classics is a deceptively simple yet painstak…
Read moreExplore the history and taste of Gangmen rice noodles from Sanya’s old fishing port. Learn about its milky fish broth, wide fresh rice noodles, savory toppings, tips for finding authentic stalls, and a simple home recipe to recreate the coastal flavor.
Read moreZhiLanzhai gaogan is an 80-year Tianjin classic: white, soft rice cakes made from Xiaozhan rice and glutinous rice with fillings like red bean, hawthorn, or sesame. Learn history, ingredients, how they’re made, where to taste them, and a simple home recipe to try.
Read moreIn the broad canvas of Chinese cuisine, if Sichuan food is bold and spicy, Cantonese cooking is watercolor—delicate, refined, and driven by the ingredient’s natural taste. White cut chicken (白切鸡) is t…
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