Guangming Pigeon in Shenzhen, the top of 'Three Treasures of Guangming' and known as 'the Best Pigeon Under Heaven', is a culinary icon growing with the SEZ. Selected 25-28 day-old...

Beijing Fried Guanchang is a characteristic snack made of starch (called 'fake intestine'). Sliced and fried to be crispy outside and tender inside, it’s served with garlic sauce....

As a classic Beijing offal snack, Baodu is made by quick blanching shredded fresh beef/lamb tripe. With 13 cuts and distinct tastes, heat control is key. This guide details its eat...

Originating from Lingnan rice culture, Shenzhen Rice Noodle Rolls integrate Cantonese, Hakka and Chaoshan flavors. Made by steaming rice batter, they are thin, tender and with rich...

This article explores the four core origins of Traditional Chinese Festivals rooted in agricultural civilization, including natural worship and ancestor sacrifice. It combs their h...

Beijing Roast Duck, a world-famous national dish of China with a centuries-old history, has two classic styles: wood-fired and braised. This guide details its authentic eating skil...

Beijing's landmarks, linked by the Central Axis, include the Forbidden City, Great Wall and Temple of Heaven. They combine royal grandeur, folk life and cultural integration, embod...

This guide explores the core of traditional Chinese philosophical thought, focusing on Confucianism, Taoism, and Buddhism landmarks. It takes you to Qufu Confucius Temple, Qingchen...

Miancha is a traditional old Beijing breakfast, made of boiled broomcorn millet paste, drizzled with sesame paste and sprinkled with sesame salt. It should be eaten by sucking with...

Ai Wo Wo is a classic Beijing snack. Wrapped in glutinous rice skin with sesame, walnut and other fillings, it tastes sweet, glutinous and non-sticky. This guide details its craft ...