Jiangzhi Paicha is a famous Chinese snack from old Beijing. Made of fried dough strips drizzled with ginger syrup, it tastes sweet with a hint of spice, boasting a rich layered fla...

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...

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...

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...

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 the Korean ethnic costumes of 'White-Clad Compatriots' for foreigners, including designs, cultural meanings and etiquette. It recommends Beijing's experience ...