Roughing it Xinjiang Style

Hack and slash your way to a delectable West China dish

2015-04-22 | By

Bling Your Own Baijiu?

Distilleries are looking to mix a dash of gold into their baijiu

2015-02-05 | By

Hot Pot for the Non-Blizzard of 2015

Let spicy-flavored hotpot warm up you and your family’s winter days

2015-02-03 | By

Not Your Average Zhou

A look at China’s favorite sweet porridge, the ‘laba’ or Buddha porridge

2015-01-27 | By

Celebrating the New Year with “Sticky Cake”

Ensure your Chinese New Year’s dinner is authentic with this rice cake recipe

2015-01-23 | By

Piquant Pork and Refreshing Rice

A guide to the delicate preparation of fenzhengrou, a dish comparable to Shanghai beauties

2015-01-11 | By

A Foodie’s Spiritual Pilgrimage

Buddhist chefs, husband and wife lung slices, and a very hungry ghost

2014-12-23 | By

Eggplant: Nowhere does it better than China

A simple recipe for an ingredient wholly underused in Western cooking

2014-12-16 | By

Why China loves KFC

The story of China’s love affair with Western fast food

How to feed 1.3 billion

The five biggest challenges facing Chinese food security.

Longjing Shrimp

A soothing dish to take the sting off the summer heat

2014-10-06 | By

China’s First ever ‘silent restaurant’ opens in Shaanxi

A new restaurant gives the hearing-impaired a voice

2014-09-19 | By
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