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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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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Chinese Tofu: Types and Dishes
A field guide to Chinese tofu: silken versus firm, stinky and fermented, tofu skin and puffs, plus the dishes to order and the names to say at market stalls.
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Chinese Soups: Clear, Thick and Everything Between
A plain guide to Chinese soups for visitors: clear broths, thick geng, and Cantonese double-boiled dun tang, with the dish names and prices you can order.
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Chinese Medicinal Food: Soups, Herbs, and the Logic of Balance
How yao shan works: Cantonese slow soups, herbal teas, and Yunnan mushroom broths, with what the herbs are, what they cost, and a clear note on limits.
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Zongzi Recipe: Sticky Rice Packets for the Dragon Boat Festival
How to fold, fill, and boil zongzi, the sticky rice packets of China’s Dragon Boat Festival, sweet or savory, with the folding method that holds.
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Congee: The Rice Porridge That Heals and Fills
Congee recipe and background: the rice-to-water ratio, century egg and pork versus chicken and ginger, youtiao on the side, and why it is the Chinese comfort food.
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Char Siu: Cantonese Roast Pork at Home
Char siu recipe and background: what Cantonese roast pork is, why it is red, the marinade, how to roast it, and the rice-plate way to eat it.
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Chinese Herbal Soups: What’s in the Clay Pot
Chinese herbal soup, or lao huo li tang, is a slow-simmered Cantonese broth of pork bones and dried herbs; here is what is in the clay pot and where to drink it
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Spring Rolls: Crisp, Fresh, and Festival-Bound
Chinese spring rolls come in fried and fresh traditions; here is how chun juan and chun bing differ, the classic fillings, and where to eat them in China
