Hainan Food: Tropical Chinese Cooking from Chicken to Coconut
From Wenchang chicken to coconut hot pot and the qing bu liang dessert, a practical, dish-by-dish eating guide to China’s tropical island of Hainan. to try.
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Guizhou Sour Soup: The Fermented Hot Pot of the Southwest
Guizhou sour soup is the fermented signature hot pot of the Miao and Dong minorities, built on sour broth, fish, and the infamous fish-mint herb zhe’ergen.
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Guilin Food Streets: Noodles, Oil Tea, and Pickles
Where to eat in Guilin: the rice noodle shops that close by afternoon, oil tea, pickled fruit stalls, the food streets ranked, and what each dish costs in 2024.
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Guangzhou Food Streets
Guangzhou’s food streets from dawn cheung fun to late-night: Xiguan’s milk puddings, Xihua Road herbal soups, and the dai pai dong stalls on Baoye Road.
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Buddha Jumps Over the Wall: Fujian’s Banquet Soup
Buddha Jumps Over the Wall is Fujian’s extravagant clay-pot soup of seafood and broth. Here is what is in it, where to eat it, and what it costs when you visit.
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Dunhuang Night Market: A Food Walk Through the Silk Road Bazaar
Dunhuang’s Shazhou Night Market serves donkey noodles, lamb skewers, apricot drinks, and Silk Road snacks, with prices, timing, and the Mogao Caves nearby.
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Dongbei Food: The Hearty Cooking of China’s Northeast
From Harbin’s sweet-sour pork to Shenyang’s sour-cabbage dumplings and Dalian seafood, a practical, city-by-city eating guide to China’s cold northeast.
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Chongqing Food Streets
Chongqing’s food streets from breakfast noodles to midnight hot pot: where locals eat in the mountain city, what to order, and which tourist strips to skip.
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Chinese Vegetables: A Visual Field Guide
Greens, gourds, roots, and fungus you will meet in China: what bok choy, gai lan, bitter melon, and lotus root taste like and exactly how they are cooked.
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Chinese Seafood: What’s in Season and How to Order It
From Qingdao crab to Shanghai hairy crab and Hainan garoupa, here’s what’s in season across China’s coasts, how it’s cooked, and how to order without overpaying.
