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The Magic of Konjac: What’s Behind China’s Obsession with the Toxic Plant
A poisonous ancient plant, konjac has become the country’s favorite crunchy, stimulating snack—and a global sensation for its healthy yet addictive bite
All in One Pot: A Healthy Alternative to the Stir Fry Is Gaining Steam
Steamed dishes, or “zhengcai,” are convenient, affordable, and healthy—and growing in popularity in China’s competitive restaurant scene, which has long been dominated by stir-fry
Spice It Up: Why Hunan Cuisine Is Conquering China
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
Hot and Spicy: How Malatang Conquered China
As a Gansu variety of “malatang” goes viral online, we delve into the history and appeal of one of China’s most ubiquitous dishes
Stripped Down: The Story Behind China’s Favorite Snack
How simple, greasy, cheap “latiao” (literally ”spicy strips“) became the people’s snack
You Slaw It Everywhere: How Chinese Cabbage Connects Generations
Discover how spicy cabbage connects people across space and time in old and new ways
Shandong Cuisine's Best Dishes
Underrated Shandong cuisine, or Lu cuisine, has history, originality, and methodology to go with its taste
Hot and Saucy
From ‘poor man’s salt’ to kitchen perennial, China’s spicy sauce has always blazed its own trail
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