Dgcity
China's tanghulu goes baroque, with names longer than spells
Candied hawthorn skewers are being stacked with mochi, milk skin and strained yoghurt, with names that read like grocery lists.
Food
Chinese cuisine, regional dishes, tea and food culture.
dgcityA New TV Show Takes Chinese Family Banquets Seriously
China Media Group's Celebrity Chef's Family Feast spotlights regional Chinese cuisine through home-style banquets, airing Sunday evenings on CCTV-4.
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1,040 Bowls: Chongqing Takes On a Noodle World Record
Chongqing's sixth noodle culture festival opens Nov 11 with a Guinness attempt, ten-city fair and a push to turn xiaomian into a national chain.
Mixue Pays a Billion-Yuan Dividend as Its Store Growth Cools
The world's largest drink chain paid a special dividend on Nov 6 while shares slumped and overseas stores dipped, with growth shifting to new markets.
Hubei Crowns a Chu Cuisine King as Restaurants Chase Diners
Chefs from all 17 Hubei cities will compete through January in classic and innovative Chu dishes, with online votes helping decide the final king.
China Proposes Live-Streamed Kitchens for Every Takeout Restaurant
Draft food-safety rules would force takeout providers to show cooking on camera, expand platform duties and connect surveillance to regulators.
China's Winter Drinks Are Turning Into Desserts You Can Sip
Taro paste, chestnut and cocoa fill this autumn's milk teas as brands load cups with ingredients, making drinks thick enough to resemble a meal.
A Pack of Instant Noodles for Nearly 20 Yuan? Kang Shifu Bets Premium
Master Kong's Sam's Club-only noodles, including a braised beef trio bowl near 20 yuan, ignite debate as the industry chases upscale buyers.
Anhui's Huizhou Cuisine Festival Opens in Its Jixi Heartland
The 11th Huizhou cuisine festival and a provincial cooking contest kicked off in Jixi, the mountain county widely seen as the birthplace of the cuisine.
Hubei's Xiantao Eel Wins Three Titles at National Food Expo
Xiantao's eel dishes, built around the intangible-heritage Mianyang three-steam technique, won ingredient, dish and banquet honors in Suzhou.
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