Villagers in Longji County, Guangxi, have found a way to use bamboo to make alcohol. This naturally produced alcohol has become quite well known locally and is popular with tourists.
Mongolian milk tea is a traditional Mongolian beverage. To Mongolians, milk tea is not just a drink, but a culture and an expression of emotion.
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.