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A floral feast that fuses the fine tastes of China’s ancient capital, Luoyang
Tender young bamboo was a vegetable much loved by literati
A Chongqing soup that gets the blood boiling
Once a summer treat, this heat-relieving Hakka dish can now be enjoyed year round
Lotus roots and osmanthus bring autumn to a sweet conclusion
Just how ancient is hot pot, and what’s the best way to cook the common ingredients?
Golden-brown pancakes, stuffed with delicious fillings—it’s the snack that keeps on rolling
A staple treat’s long journey to becoming a national snack
From ‘poor man’s salt’ to kitchen perennial, China’s spicy sauce has always blazed its own trail
In search of the perfect xiaolongbao, Sun Jiahui finds several regions claiming the title
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