Category Regional Dishes

1. The Origins and Cultural Significance of Zhajiangmian Zhajiangmian, or “Noodles with Fried Bean Sauce,” comes straight from old Beijing. Once a humble dish in ordinary households, it’s a perfect ex…

1. The History Behind Copper Pot Hot Pot Imagine this: outside, it’s a freezing winter in northern China, but inside, steam rises and warmth fills the room. You sit around a shiny copper pot with frie…

Origin and History Beijing Roast Duck traces its roots back to the Southern and Northern Dynasties, when it was first known as “Zhi Duck.” By the Ming and Qing dynasties, it had become a royal delicac…

Dear travelers, if you visit Jiangnan (the Shanghai–Hangzhou region of China) in spring, locals might smile knowingly and say: “It’s time for a bowl of Yanduxian (腌笃鲜 / Shanghai Spring Bamboo Soup).” …

Dear food adventurers, if you think Chinese cuisine is only about Mapo Tofu or Peking Duck, then Caotou Quanzi (草头圈子 / Braised Intestines with Clover) will open the door to an entirely new world! This…

Dear travelers, if you ask a Chinese person what “the taste of home” is, many will instantly answer: Hong Shao Rou (红烧肉 / Braised Pork Belly). Much like Chinese culture itself, this dish is deep, rich…