Blog Tag - chinese cuisine

Cultural Stereotypes Perpetuated as China Media Reports Foreigners Unequivocally Hate Cilantro
Food is, by far, the topic that expats in China are questioned about the most. But, strangely, it always seems to be about the same things. For...
R Where to Eat Chunbing in Beijing
With daytime temperatures in the mid-teens and blue sky days seemingly more frequent, it's safe to say that spring is on its way in Beijing. There is...
It’s Neither One Ying or The Other At InterContinental Sanlitun
At the bustling heart of Sanlitun, the newly opened InterContinental Beijing Sanlitun has made a splash with its fabulous views over the neighborhood...
Get Cooking Over the Spring Festival Break with these Chinese Recipes
It's no secret that many, if not most, of Beijing's esteemed dining establishments are about to close for Spring Festival (check out our handy guide...
R Stick-to-Your-Ribs Red-Cooked Pork Belly for Winter Days
Of all the winter appropriate dishes to be found within Chinese cuisine – bubbling hot pot, a steaming bowl of Lanzhou lamian, a hearty bowl of...
Spice up your Meat Free Monday with These Vegetarian Dan Dan Noodles
Along with kungpao chicken, mapo tofu, and laziji, dan dan noodles are one of the classic dishes of the Sichuan culinary canon. The name comes from...
Upgrade Your Snack Game with a Batch of Chinese Tea Eggs
I love eggs in all their forms but there is a special place in my heart for that most portable of Chinese breakfast foods: the tea egg. A humble tea...
Learn How to Make Smacked Cucumber Salad and Never be Short of the Perfect Side Dish
What meal in China is complete without a plate of tangy, garlicky smacked cucumber salad, or pai huanggua? Many will associate this dish most fondly...
Food Writer Carolyn Phillips Serves up a Recipe for that Beijing Classic, Zhajiang Noodles
Last week we posted an interview with food writer, academic, and illustrator Carolyn Phillips, who has just published All Under Heaven, an incredibly...
DP Sichuan Dry-Fried Green Beans: An Adaptable Dish for Veggies and Non-Veggies
For me, no meal at a Sichuan restaurant (or most home-style Chinese restaurants for that matter) would be complete without a plate of dry-fried green...
Wokipedia: K
Wokipedia is a regular magazine column in which we introduce aspects of Chinese gastronomy, one letter at a time. This month, 'K' gets the treatment...
25 Great Things to Eat in Beijing Before You Die (or Choke to Death)
Originally appearing in 2014 on beijingkids and inspired by The Huffington Post's “25 Foods You Have To Eat Before You Die,” this list was created to...
Nanjing Impressions: Delve Into China's Tender Eastern Fare
If you can’t get out of Beijing for the holidays, head to Nanjing Impressions. The soft light of the dangling lanterns and the recurring wood-grain...
In and Out (Yunnan): Diverse Cuisine With an Authentic Ethnic Flair
In and Out has two branches in Sanlitun: Sanlitun Beixiaojie and Gongti. We visited the first location during the lively lunch rush. The wait staff...
Before And After (Taiwanese): Beyond Taipei's Night Market Snacks
Fans of rich, flavorful cuisine will like Before and After, a Taiwanese restaurant with several branches in Beijing. We visited the original location...