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Enjoyed by people in Southeast Asia and around the world, the beloved gourmet food is adopted from Wenchang chicken, one of the various delicacies available in the province.
Could vivid succulent plants and flowers actually be cakes?
Huabobo, a kind of steamed bun, is a must on special occasions, such as festivals, weddings and birthdays, in Wendeng, Shandong Province. Serving it is an expression of good wishes for a prosperous and healthy life.
Local people of Tujia ethnic group usually make "Shefan", a traditional food made of glutinous rice, preserved meat, artemisia annua, green onion and other vegetables, in the early spring time.
Traditional and fusion cooking styles, regional and international ingredients and a new awareness of healthy eating are all factors contributing to an exciting time for Chinese cuisine.
The croissant has been a popular breakfast dish for centuries. The flaky bread-based pastry originated in Austria, although it has been long associated as a French invention since the Renaissance (14th-17th century).
On a Sunday morning, when almost all the shops on Yasukuni-dori street, Tokyo, are closed, a line quietly forms in front of a Chinese noodle shop. At 11 a.m., staff open the door and usher customers inside.
At the cheese counters in supermarkets, one can only find imported cheeses that are mostly from Europe, ranging from cheddar to parmesan and goat cheese to blue cheese. Original, indigenous Chinese dairy products seem to be missing from the party.
Dairy products are both nourishing and delicious. Today’s iDEAL feature explores the yummy world of Chinese dairy products, especially those from Yunnan and Inner Mongolia.
The one feature of Wuxi food that distinguishes it from other cuisines in the Yangtze River Delta region is its sweetness.
