Wrapped up as daily staple, festive food
[2011-10-17 11:32]Dumplings or jiaozi are essential food during celebrations and holidays, and this time-honored tradition stretches right back to the Han Dynasty 1,800 years ago.
Swallowing clouds in water
[2011-10-17 11:31]Cantonese wontons are an incredibly popular snack or small meal choice for many people.
Let them eat cake
[2011-10-17 11:27]When studying in China a few years ago, Lexie Morris searched in vain for the quality cakes and buns so readily available at home in Britain.
Festival of beef noodles
[2011-10-09 11:12]Beef noodle soup, it sounds so simple. Beef, noodles and soup in a bowl together, but there is so much more to it - especially if it's from Taiwan.
Agony and ecstasy for the senses
[2011-10-09 11:04]Stinky tofu, the iconic "bizarre food" that you can never forget once you've tried it, or even had a whiff of it.
Going 'home', Japanese style
[2011-10-09 10:44]This little shop-style restaurant reminds me of quaint little local places in dimly lit alleyways in Japan.
Global gastronomy dishes it out
[2011-10-08 13:07]China's tables keep turning toward the world, as a slew of foreign food restaurants are dishing out their finest fare in the country's capital and beyond.
Little lamb, who made thee?
[2011-10-08 13:07]Mutton is a favorite meat from Urumqi to Beijing, and this tender morsel is a prime choice for gourmet diners.
Temples of taste
[2011-10-07 16:39]Few images deliver the flavor of ancient China more powerfully than a temple. Bringing that combination of history and charm into the 21st century is the goal of two Beijing buzz generators.
Private culinary designs
[2011-10-07 16:39]Ambience is part of the dining experience and two of Hong Kong's best private chefs draw upon design backgrounds to make it a gastronomic delight.
Sesame-crusted moons
[2011-10-05 11:36]It may no longer be the center of commerce it used to be, but Zhoucun in Shandong has a lasting legacy from its glory days.
The doornail breads of Beijing
[2011-10-05 11:22]This is more like a pie than a bread, and an interesting anecdote is often told about its origins.
