Kaikouxiao is sweet and crisp, about the size of a table tennis ball. It can be eaten either hot or cold and is available at many street-side stalls for about 20 yuan (US$3) a kilo.
Steps, firstly, gingko seeds are stir-fried in oil till half done then peeled. Secondly, cut the chicken fillets into one-bite size then covered with the seasoned paste. The paste is made of starch powder, egg white and salt. Thirdly, fry the...
This is a 'must have' traditional soup during Chinese New Year reunion dinner. I grew up with this delicious mouth-watering soup. The moment my mom makes this yummy soup, my sister and I will not stop hounding her "Is it ready?", "when are we...
Pineapple is a fruit, rich in many nutrients. It’s sweet and sour taste,so children and women like to eat this.Cook this for your friend is a wonderful thing.
Symbolizing a long life, this is a popular dish on birthdays and other celebratory occasions. This simple version is basically an egg drop soup served over noodles - it's a nice way to use up leftover cooked ham.
Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular...
A super healthy side, these crunchy sugar snap peas tossed with sesame seeds and lemon zest will complement any festive main course. We have served this bright green, colorful dish at our family gatherings for decades. They are a great addition to...
It was only about four years ago that Yanhe Village in Hubei Province was an anonymous small hamlet dozens of miles from the highway leading to Wudang Mountain, the cradle of Chinese Daoism.
Tianshui Liangfen(Gansu) Tianshui Liangfen boasts its diverse varieties and flavors as well as excellent making ways.Its main materials include haricot,flour and pea.The snack is very popular with people in summer,and is also helpful to appetite.
On the set where Zhang Yimou's debut film Red Sorghum was shot, there is a distillery. Better yet, an operative one! Just 12 paces from the distillery, there is a bar. This bar definitely sells spirits that don't get any fresher.
Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world.
Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh.
Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow fragrance.
Also called Huaiyang, Jiangsu uses seafood as its main ingredient and is known for carving techniques and a light, fresh and sweet flavor.
Anhui Cuisine focuses on cooking temperature, braising, and stewing. Hams are used to improve taste and sugar candy for freshness.
A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors.
A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness.
Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili, pepper and shallot, and a pungent flavor.