Why would a tea have a lake in its name?
A March 2026 report from Hangzhou names a contemporary producer in Longjing village: Fu Xiaoting. Born in the 1990s, she spent three years learning tea…
Read the storyRegional dishes, tea, cooking and the stories around the table. Chinese cuisines vary by place, community and family.
A March 2026 report from Hangzhou names a contemporary producer in Longjing village: Fu Xiaoting. Born in the 1990s, she spent three years learning tea…
Read the storyThe Sichuan Cuisine Museum’s own exhibition page describes a collection of more than three thousand utensils in a display area of about 1,200 square metres.…
Read the storyChengdu’s food profile talks about a range of flavours, not a single level of heat.
Read the storyMacao’s tourism guide lists bacalhau cakes: croquettes made with minced salted cod and mashed potato. It also describes roast duck rice, in which duck sits…
Read the storyQuanzhou’s food story is tied to centuries of maritime exchange.
Read the storyOne Shunde preparation makes that puzzle wonderfully concrete: Daliang fried milk. In a 2013 report, food writer Pauline D. Loh describes milk thickened…
Read the storyChaozhou beef meatballs are a useful example because the city’s food programme does more than place them in a flattering photograph. A May 2021 notice…
Read the storyTofu gives the discussion a real task. In an interview published through Shanghai’s government information office, chef Gao at Gui Hua Lou describes Wensi…
Read the storyA rotating table changes how shared food reaches everyone.
Read the storyA translated menu can lose the cooking method that makes a dish interesting.
Read the storyA takeaway menu can tell a story about people making lives between places.
Read the storyFuzhou jasmine tea depends on the timing of flowers as well as tea leaves.
Read the storyThere’s more to read.
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