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Fast Food

For over five millennia, food has been at the heart of China’s culture

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Black Sesame Kitchen
Jul 31, 2009 (WiC 26)

As soon as you step inside Black Sesame Kitchen, you see the Chinese proverb on the wall: “To the people, food is heaven.” China boasts one of the most diverse culinary cultures and Jen Lin-Liu, an American-born Chinese, is bringing back a ...

Shaobing
Jun 19, 2009 (WiC 20)

What is it? Shaobing is a type of sesame-covered flat bread that can be traced back to the Han Dynasty (206 BC- 220 AD). In Beijing it is a layered brown pastry, shaped like a hockey puck. In Shanghai, it is lighter and ...

Tiger Salad
Jun 12, 2009 (WiC 19)

What is it? Tiger Salad, better known as laohu cai, originated amongst the Uighurs of Xinjiang, in the far west of China. The dish is also popular in Mongolia. Typically, it consists of spring onions, green pepper, red chilli and coriander, cut ...

Dan Dan Mian
May 22, 2009 (WiC 16)

What is it? The classic noodle dish is a Sichuan favourite. Sichuan food, one of the four great traditions of Chinese cuisine, is famous for its tongue-numbing dishes. Dan Dan Mian is a classic example; a spicy sauce served ...

Youtiao
May 8, 2009 (WiC 14)

What is it? Youtiao, also known as Chinese fried bread, is a typical breakfast food. Translated as “oil strip,” it’s a long golden brown deep-fried strip of dough usually eaten with soymilk or congee. The ...

Lion’s Head
Apr 24, 2009 (WiC 12)

What is it? Lion’s Head is Chinese meatballs. Originally from the region of Yangzhou and Zhenjiang in Jiangsu province, the dish became a classic Shanghainese dish, following the influx of immigrants to the city. The ...

Dongbo Rou
Apr 17, 2009 (WiC 11)

What is it? Pork belly, with a lot of fat. This Hangzhou classic is not for those watching their cholesterol. Despite the deceptively simple ingredients – pork belly, soy sauce, sherry, and spices – Dongbo Rou can take ...

Xiao Long Bao
Mar 27, 2009 (WiC 8)

What is it? Translated literally, Xiao Long Bao means “little basket bun” in Chinese. The bite-size dumpling contains minced pork, which is then wrapped in thin flour skin pleated on the top, and steamed in a bamboo ...

Beggar’s Chicken
Feb 13, 2009 (WiC 2)

What is it? Don’t be fooled by the name, the dish is anything but poor; in fact some Chinese restaurants list it under the more auspicious “Emperor’s Chicken” title. The recipe varies, but starts with a whole ...

1 2 3 45

« Newer

Fast Food

For over five millennia, food has been at the heart of China’s culture

Black Sesame Kitchen Jul 31, 2009 (WiC 26) As soon as you step inside Black Sesame Kitchen, you see the Chinese proverb on the wall: “To the people, food is heaven.” China boasts one of the most diverse culinary cultures and Jen Lin-Liu, an American-born Chinese, is bringing back a ...

Shaobing Jun 19, 2009 (WiC 20) What is it? Shaobing is a type of sesame-covered flat bread that can be traced back to the Han Dynasty (206 BC- 220 AD). In Beijing it is a layered brown pastry, shaped like a hockey puck. In Shanghai, it is lighter and ...

Tiger Salad Jun 12, 2009 (WiC 19) What is it? Tiger Salad, better known as laohu cai, originated amongst the Uighurs of Xinjiang, in the far west of China. The dish is also popular in Mongolia. Typically, it consists of spring onions, green pepper, red chilli and coriander, cut ...

Dan Dan Mian May 22, 2009 (WiC 16) What is it? The classic noodle dish is a Sichuan favourite. Sichuan food, one of the four great traditions of Chinese cuisine, is famous for its tongue-numbing dishes. Dan Dan Mian is a classic example; a spicy sauce served ...

Youtiao May 8, 2009 (WiC 14) What is it? Youtiao, also known as Chinese fried bread, is a typical breakfast food. Translated as “oil strip,” it’s a long golden brown deep-fried strip of dough usually eaten with soymilk or congee. The ...

Lion’s Head Apr 24, 2009 (WiC 12) What is it? Lion’s Head is Chinese meatballs. Originally from the region of Yangzhou and Zhenjiang in Jiangsu province, the dish became a classic Shanghainese dish, following the influx of immigrants to the city. The ...

Dongbo Rou Apr 17, 2009 (WiC 11) What is it? Pork belly, with a lot of fat. This Hangzhou classic is not for those watching their cholesterol. Despite the deceptively simple ingredients – pork belly, soy sauce, sherry, and spices – Dongbo Rou can take ...

Xiao Long Bao Mar 27, 2009 (WiC 8) What is it? Translated literally, Xiao Long Bao means “little basket bun” in Chinese. The bite-size dumpling contains minced pork, which is then wrapped in thin flour skin pleated on the top, and steamed in a bamboo ...

Beggar’s Chicken Feb 13, 2009 (WiC 2) What is it? Don’t be fooled by the name, the dish is anything but poor; in fact some Chinese restaurants list it under the more auspicious “Emperor’s Chicken” title. The recipe varies, but starts with a whole ...