A poisonous ancient plant, konjac has become the country’s favorite crunchy, stimulating snack—and a global sensation for its healthy yet addictive b…
Steamed dishes, or “zhengcai,” are convenient, affordable, and healthy—and growing in popularity in China’s competitive restaurant scene, which has l…
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
How simple, greasy, cheap “latiao” (literally ”spicy strips“) became the people’s snack
Discover how spicy cabbage connects people across space and time in old and new ways
Underrated Shandong cuisine, or Lu cuisine, has history, originality, and methodology to go with its taste
From ‘poor man’s salt’ to kitchen perennial, China’s spicy sauce has always blazed its own trail
From the spicy food to its sizzling streets and violent history, David Dawson finds the heat has always been on in Chongqing
“The Rick and Morty special SzeChuan Sauce has arrived in China!” We tried it out
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