Centered on #BecomingChinese, this article deciphers the cultural connotations of Chinese diets. It covers hot porridge, jiaozi, hot pot, stir-fry with wok hei, and using chopstick...

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...

This guide introduces Zhuang costumes' brocade craftsmanship, pattern meanings and color features for foreigners, including phoenix patterns and pleated skirts. It recommends Beiji...

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...

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...

The reunion dinner is a core custom of Chinese Spring Festival. It bears thousands of years of culture and family love, with auspicious dishes, being the emotional sustenance of th...

As the prelude to China's Spring Festival, Little New Year falls on the 23rd (north) and 24th (south) of the 12th lunar month. This guide introduces its customs, allusions, and off...

Zhongyuan Festival, also known as Ullambana Festival or Ghost Festival, falls on the 15th day of the 7th lunar month. This guide explains its origin, customs like floating river la...

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...

This article details the unprecedented prosperity of Traditional Chinese Festivals in the Tang & Song Dynasties, covering statutory holidays, national participation, customs finali...