While the southwestern province’s fermented soup has grown in popularity over the past several years, businesses still face challenges promoting it a…
A poisonous ancient plant, konjac has become the country’s favorite crunchy, stimulating snack—and a global sensation for its healthy yet addictive b…
How a riverside city in Guangxi has evolved from a Tang-era backwater, to a polluted industrial hub, and finally into a model of green living
Though not as omnipresent as soy sauce, vinegar has long been cherished in China, and now a new generation is discovering its tangy appeal
The salted duck egg is an icon in Jiangnan cuisine. It’s most popular during the Dragon Boat Festival, but no time is a bad time for this classic del…
Originally a casual spot in France for affordable food and drinks, bistros in China, mainly themed on southwestern cuisines, have become high-end res…
As Thailand loses appeal for Chinese travelers due to safety concerns, a laid-back Yunnan city is drawing foodies, festival-goers, and selfie-takers …
Steamed dishes, or “zhengcai,” are convenient, affordable, and healthy—and growing in popularity in China’s competitive restaurant scene, which has l…
Despite the growing popularity and availability of hairy crabs, one of China’s most sought-after delicacies, both consumers and sellers face challeng…
While Chaoshan beef hotpot has gained global popularity in recent years, few people realize that beef wasn’t really a thing in eastern Guangdong unti…
Known for its spicy, stir-fried dishes, Hunan cuisine has enjoyed a surge in popularity in recent years, but not everyone is happy about it
As a Gansu variety of “malatang” goes viral online, we delve into the history and appeal of one of China’s most ubiquitous dishes
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