Chinese food
Can “light” food still take serious skill?
One Shunde preparation makes that puzzle wonderfully concrete: Daliang fried milk. In a 2013 report, food writer Pauline D. Loh describes milk thickened…
Read the storyGuangdong
Chinese food
What does “between mountains and sea” taste like?
Chaozhou 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…
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Everyday China
Why would a city give a prize to a designer?
The Shenzhen Design Award for Young Talents, often shortened to SDAY, began in 2013. Its organiser describes a programme for designers under thirty-five,…
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Places & Regions
Why do shops hold up the pavement?
Guangzhou's covered arcade streets give a shopfront and a walking route the same roof.
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Places & Regions
Why build a tower in a village?
Kaiping's towers tell a story about protection and families whose lives crossed oceans.
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Chinese food
What makes beef noodles worth watching?
A pan of beef chow fun moves fast. The chef is trying to keep the noodles tender while giving some edges colour.
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Chinese food
Soup for dessert
Guangzhou's sweet soups can be warm or cool and change with the season. Dessert need not come on a plate.
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Chinese food
Why does a claypot announce dinner?
In Guangzhou, a sizzling claypot dish tells you it is coming before you have even seen inside.
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Chinese food
Can noodles get their bounce from bamboo?
Guangzhou's jook-sing noodles have a springy texture linked to an unusual way of working the dough.
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Chinese food
Is dim sum a single dish?
In Guangzhou, morning tea can mean choosing from a table of small dishes. The question is not just what to eat, but what to share.
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