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.

To know more about Xi’an, an imperial capital in ancient China, you should start with a bowl of lamb soup and pita bread.

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.

If you are given a cup of tea with a color similar to Pu’er, you’ll surely want to taste it. However, if you are told about what it is made from, you might think again.

Much ado about mushrooms — in Yunnan.

Wake up and smell the roses, a beloved ingredient in Yunnanese food.

Have you learned how to use chopsticks in the right way?