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Regional Cuisine
ANCIENT HISTORY
Wine, Women & Song
An 11th-century dynasty gave the world the modern restaurant—complete with menus, waiters, and the feudal version of Michelin Stars
FOOD
Hot and Saucy
From ‘poor man’s salt’ to kitchen perennial, China’s spicy sauce has always blazed its own trail
TRAVEL
Endless Summer
From the spicy food to its sizzling streets and violent history, David Dawson finds the heat has always been on in Chongqing
FOOD
Coconut Country
A day in Dongjiao, the Hainan community where a single fruit is the source of everything
FOOD
Funky Food
“Smells smelly, tastes tasty,” so the saying goes. Sun Jiahui finds out exactly what that means
FOOD
Mouth of the Clouds
Once neglected in Chinese cookery, Yunnan food now thrives by emphasizing what other provinces lack
FOOD
Steam of Rivals
In search of the perfect xiaolongbao, Sun Jiahui finds several regions claiming the title
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