#Chinese characteristic food

Yu Er Ji (芋儿鸡), or ​​“Taro Chicken Stew”​, is a fiery ge…

Hui Guo Rou (回锅肉), or ​”Twice-Cooked Pork”, …

Mao Xue Wang (毛血旺), literally “Hairy Blood Stew,&#…

If Sichuan cuisine were a symphony, ​Chongqing Boiled Fish …

A dish born from sweat, ingenuity, and the unyielding spiri…

Dubbed the “King of Street Food” in China’s mountainous meg…

If Beijing’s street food had a breakfast MVP, ​Zhagang (炒…

If Beijing’s culinary landscape were a symphony, Baodu (爆…

If Beijing’s culinary scene had a rebel anthem, Lu Zhu Huos…

In Beijing’s icy winters, few meals unite locals and travel…