A guide to Shanghai local cuisine cooking skills for foreign travelers. It details the core skills of 'rich sauce', classic dish recipes and recommended experience venues to help y...

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...

Tanghuoshao is a classic Beijing snack, made of flour, brown sugar and sesame paste through layered pressing and baking. Crisp outside and soft inside with rich sweet aroma, it’s ...

Douzhi with Jiaoquan is an iconic old Beijing snack. Douzhi is a fermented mung bean drink with sour and astringent taste, paired with crispy Jiaoquan and preserved vegetable shred...

Ludagun is a Beijing intangible cultural heritage snack. Wrapped with glutinous rice skin and red bean paste, rolled in soybean flour, it has distinct three colors and a glutinous ...

Originating from imperial Suzao Meat, Menkuang Hutong Luzhu is a classic old Beijing snack. Stewed with pork intestines, lungs and baked cakes, it boasts rich broth, embodying the ...

Fangzhuanchang No.69 is a 4-year consecutive Michelin-recommended hutong food in Beijing. Founded in 1996, it’s famous for 1.5-hour slow-cooked black pork sauce, served with 13 si...

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...

Derived from imperial Suzao Rou, Luzhu Huoshao is a classic Beijing street food boiled in aged soup with offal and baked cakes. This guide helps foreign tourists explore its taste,...

As the core delicacy of China’s Mid-Autumn Festival, mooncakes embody thousands of years of reunion culture. This article explores their history, classic types and customs, showin...