Fuyong Mullet in Bao'an, Shenzhen, grows at the Pearl River Estuary's brackish water junction, also known as 'Xinyu', with tender meat and few bones. It can be steamed, pan-fried, ...

Xixiang Jiwei Shrimp in Shenzhen is authentic Metapenaeus ensis, grown in the brackish tidal flats of the Pearl River Estuary, with thin shells and tender, sweet and firm meat. Inh...

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...

Shenzhen Hakka Stuffed Tofu, the soul of Hakka cuisine, originates from the ancestor migration culture, made of local hand-made soft tofu with fresh minced meat. Braised in a casse...

Shenzhen Gongming Laisifen is a century-old Cantonese specialty snack. Hand-made rice noodles from local late indica rice are paired with secret soup made of pork bones and dried c...

Nan'ao Sea Urchin Zongzi is a unique fisherman's Dragon Boat Festival delicacy in Shenzhen, hand-made with fresh purple sea urchin as the core, paired with round glutinous rice and...

China's eight major cuisines are the core of Chinese food culture, covering eight flavors including Shandong, Sichuan and Cantonese Cuisine. Each has unique cooking techniques and ...

This guide unlocks the layers of Beijing food for foreign tourists, covering imperial dishes like Fangshan and Tan Family Cuisine, local specialties like Peking duck, with navigati...

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...

As a halal delicacy with a centuries-old history, Old Beijing Copper Pot Hot Pot features clear soup, hand-sliced mutton and secret sesame paste. This guide helps foreign tourists ...