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All in One Pot: A Healthy Alternative to the Stir Fry is Gaining Steam
Steamed dishes, or “zhengcai,” are convenient, affordable, and healthy—and growing in popularity in China’s competitive restaurant scene, which has long been dominated by stir-fry
Murky Waters and Muddy Deals: Inside China’s Hairy Crab Industry
Despite the growing popularity and availability of hairy crabs, one of China’s most sought-after delicacies, both consumers and sellers face challenges with product quality and imitation goods in the market
How Did a Vegetarian Hub Become the Global Capital of Beef Hotpot?
While Chaoshan beef hotpot has gained global popularity in recent years, few people realize that beef wasn’t really a thing in eastern Guangdong until recently
Spice It Up: Why Hunan Cuisine Is Conquering China
Known for its spicy, stir-fried dishes, Hunan cuisine has enjoyed a surge in popularity in recent years, but not everyone is happy about it
Hot and Spicy: How Malatang Conquered China
As a Gansu variety of “malatang” goes viral online, we delve into the history and appeal of one of China’s most ubiquitous dishes
The Confused Origins of One of China’s Most Popular Dishes
How Anhui “banmian” spread across the nation and became associated with a city hundreds of kilometers away from its place of origin
How a Tiny Flower Becomes the Scent of Autumn in China
From drinks and desserts to tourist sites, sweet osmanthus has been an autumn favorite for Chinese people for over 2,000 years
Bones of Industry: Discover Shenyang’s Favorite Street Snack
A simple Dongbei dish symbolizes the rise, fall, and reinvention of a once-flourishing industrial heartland
Noodle Nostalgia: How an Imported Rice Noodle Dish Became the Pride of a Hunan City
Despite coming to Hengyang only 30 years ago, “lufen” has already become a symbol of pride for the locals who grew up with it
Acquired Tastes: Fishy Grass and Other Chinese Herbs and Spices
Discover the infamous ”fishy-taste-grass” and other peculiar Chinese herbs and spices
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