Chinese food

The popularity in the overseas market of Biang Biang noodles, a regional food indigenous to China’s northwestern province of Shaanxi, shows how Chinese cuisine is carving out a market for dishes representative of wider range of Chinese food culture, the BBC reported.  Biang Biang noodles, made...

Fuchun Teahouse is tucked away in an alley in Yangzhou City, east China’s Jiangsu Province. It’s one of those local treasures that’s a bit off the beaten path, but has a reputation big enough to keep customers coming in droves. Established in 1885, the teahouse was...

Inside the red walls of Changsha’s Fiery Palace in central China’s Hunan Province is one of the unique dishes I’ve ever tasted or seen made – stinky tofu. The dish dates back to the Qing Dynasty (1644-1911) when a local woman began frying discarded tofu in...

We love to eat. And fortunately, my husband loves to cook. Even before we moved to China, he cooked many Chinese dishes at home – really tasty! Now in China, it is even easier than before, with easy access to cheap local ingredients. We found great...

Cooking authentic Chinese food at home is a great and tasty way to immerse in the local culture. And with the right tools, ingredients and recipes, and maybe some hands-on instructions, Chinese cooking is not difficult. jiang yóu 酱油 lǎo chōu 老抽 Chinkiang black vinegar –...

Chinese like to eat out and there are restaurants on every corner of a Chinese neighborhood, from hole-in-the-wall to multilevel banquet halls. In Beijing restaurants you can explore authentic Chinese food (not what is served as Chinese food in Western countries) or fall back on the...

Chinese food pantry-BOK CHOY, SHANGHAI BOK CHOY, SHANGHAI. Generally smaller than bok choy, and with pronounced bulbous stalks, Shanghai bok choy is called the “greenish- white vegetable” by the Chinese. The description is apt, for its stalks are not as white as those of bok choy...

Chinese food pantry-BOK CHOY BOK CHOY. The best-known Chinese vegetable, bok choy, literally “white vegetable” because of its white bulbous stalk, is grown throughout China and other parts of Asia. Its crispness and inher- ent sweetness make it particularly versatile. Although often referred to as Chinese...