Discover the best Chinese food and street cuisine, and learn how to make Chinese food at home.
Tangshan Hongyan Restaurant published a group standard for the making of its ten classic dishes on October 9, the day the kitchen marked eighty-nine years since it opened. The document carries the number T/HHCA 0001-2026 and, according to the Hebei Restaurant and Catering Industry Association, fills a gap that had stood for decades: the classic […]
Food is fuel. But it’s also so much more. Across every culture, every country, every century — humans have gathered around meals not just to eat, but to connect. Think about it: when was the last time something truly important happened in your life without food nearby? Weddings have cakes. Funerals have casseroles. Birthdays have […]
In a quiet gallery of the Dingzhou Museum (定州博物馆) in Hebei Province, a single artifact consistently stops visitors in their tracks. It is a cluster of grapes, so lifelike that one expects to see a sheen of moisture on their skin, perhaps even a stray fruit fly hovering nearby. The instinct is to reach out […]
This September, a unique event is transforming a corner of Beijing’s Shougang Park (北京首钢园) into a vibrant crossroads of food, folklore, and fun. The “Wuhuatianbao·Xiyou Shengyan” (物华天宝·西游盛宴) food market is more than just a place to eat; it’s a creative playground where China’s classic culinary names shake hands with one of its most beloved stories, […]
My early years were spent in the dry northern plains, where meals rarely featured the sticky, glutinous rice common in southern kitchens. I knew Nuomi (糯米) only through the sweet, powdered form of Yuanxiao (元宵) during festivals. Life shifted when I relocated my family to Yunnan (云南), a place where this grain thrives in the […]
Every Dragon Boat Festival, families across China gather around tables to wrap Zong Zi (粽子, Chinese sticky rice dumplings), and the perennial debate over sweet versus savory fillings heats up once again. Many assume that ancient Zong Zi were predominantly sweet, stuffed with red dates or candied fruits, and that meat-filled versions emerged much later. […]
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