Multi-ethnic Xinjiang boasts a rich and unique food culture.
The Dai like spicy dishes very much, and add peppers in dipping sauces and when stir-frying vegetables and boiling fish.
Fo Tiao Qiang is commonly served at formal banquets.
It’s harvest season for spring tea in China and you could do worse than trying Longjing, Pu-erh, Big Red Robe or Mount Emei tea.
Over 5,000 porcelain wares adorn the walls of one noodle restaurant in Zhengzhou, Henan Province. They come from Jingdezhen, Jiangxi – the porcelain capital of China — and are worth 500,000 yuan in total.
To know more about Xi’an, an imperial capital in ancient China, you should start with a bowl of lamb soup and pita bread.
As part of the Spring Festival celebration, Chinese families gather together for a hearty feast. Different dishes are served from around the country to bring good luck for the coming year.
Guangzhou cuisine, a branch of Guangdong cuisine, is fresh, a bit sweet and tries to retain high nutrition.
The traditional technique of making Xiaguan Tuocha Tea, a kind of dark tea, has been inscribed on the third National List of Intangible Cultural Heritage in China since 2013.
Shandong cuisine has had a huge influence on food in northern China, and now it’s ready to have a huge influence on your mouth.