In the misty mountains of southern Anhui, a pungent, fermented fish has been a local icon for centuries. The stinky mandarin fish (臭鳜鱼) isn’t just about ...
In Zhejiang, 80 yuan — about $11 — buys five dishes, a beer and a seat on a plastic stool. Here is how coastal street stalls ...
Guilin rice noodles are famous, but Guangxi's food scene is wildly diverse. From sour-spicy snail noodles to grilled buffalo hump, here are 30 flavors that will ...
Two humble bottles – one of clean, clear sorghum liquor, one of dark, tangy aged vinegar – carry the centuries-old taste of Shanxi through modern markets. ...
In Guiyang, sour soup fish is Tuesday dinner, not a tourist show. One chef's morning at the wet market — and the ledger he keeps on ...
Camellia oil, pressed from the seeds of oil tea trees in Hunan's mountains, is a golden, healthy cooking oil often called 'eastern olive oil.' Discover its ...
Discover the secret behind Ningxia's famous tender lamb. From natural grazing on the grasslands to modern processing, this is the story of a sheep raised with ...
In millions of Chinese homes, a 52-percent bottle of baijiu sits next to the soy sauce — not for drinking, but for clams, dumpling fillings, steamed ...
A morning bowl of lamb offal soup in Yinchuan, an afternoon in the vineyards beneath Helan Mountain, and a night of barbecue by the Yellow River. ...
A first-timer in Nanning often asks: why is Guangxi food both sour and spicy? The answer lies in the subtropical mountains, fermentation traditions, and everyday street ...