A taste of opulence that supported generations of Chinese through an age of scarcity
Why do Chinese consumers fear additives in their food?
Busting ghosts, dyeing cloth, or making frozen treats—Chinese persimmon is a fruit of many uses
Autumn in China is the season for lotus roots, and people all over the country enjoy them in different ways
How an ancient fruit has had mouths watering for millennia, and even inspired soldiers in war
Breakfast in southeastern Zhejiang province is heaven for seafood lovers
Sugar consumption has boomed in China in recent decades, but health-conscious youngsters and sugar-free products are hoping to reverse the trend
An unlikely but refreshing marriage of watermelon and clams in Hainan’s must-try soup
Guangxi’s pickled “sour stuff (酸野)” is the perfect summer snack that comes in almost any flavor
From fresh oysters in Guangdong to lamb skewers in Xinjiang, China’s barbecues come in countless sumptuous varieties
The Dai people of Yunnan enjoy rice in every color as part of their peacock feast
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