Shengjian Mantou is an iconic snack in Shanghai. This guide details its history, making process, authentic shops and eating skills for foreign tourists to easily taste the local fl...

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...

As a classic Beijing snack, Chaogan is made with pork intestines and liver, thickened with starch, and features strong garlic flavor. This guide details its authentic 'swirl-and-dr...

In the world of Chongqing Jianghu cuisine, Sour Fish definitely occupies a pivotal position. Without exquisite plating, it has conquered the taste buds of countless diners with its...

A detailed explanation of the intangible cultural heritage traditional making skills of Chongqing Hot Pot, from beef tallow base stir-frying to ingredient handling, and authentic l...

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 ...

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...

This guide explains why Chinese people love rural banquets, covering folk heritage, human connections and authentic flavors. It also provides tips for foreign tourists to experienc...

The preparation and enjoyment of Dali Sour and Spicy Fish reflect deeper aspects of Erhai Lake Freshwater Fish & Local Flavor:Dali's culture, from agricultural practices adapted to...

This guide details the origin, authentic ingredient selection, step-by-step cooking methods and cultural connotation of Chongqing Spicy Chicken, with practical tips to help you mak...