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Most Popular

  • Fu Ling Bing(Tuckahoe Pie)
    Fu Ling Bing(Tuckahoe Pie)
    Fulingbing, also called Fulingjiabing and often translated as Tuckahoe Pie, is a traditional nourishing snack with good reputation in Beijing. The crust of Tuckahoe Pie is made of Tuckahoe powders...
  • Guilinggao
    Guilinggao
    Guilinggao, often translated as Herbal Turtle Jelly, is a time-honored traditional diet with Chinese Herbs in Wuzhou. It is said to be a precious medicine prepared for the emperors alone of the...
  • Chestnuts Roasted with Sugar
    Chestnuts Roasted with Sugar
    When autumn and winter come, the chestnut roasted with sugar is a delicacy right for the seasons. Here is the recipe. Select superior chestnuts. Put them in a pan with coarse sand and syrup in it....
  • The Oil Cake of North Shaanxi
    The Oil Cake of North Shaanxi
    The oil cake of North Shaanxi is made of millet and dates by deep-fried in vegetable oil. The cake tastes sweet, aromatic and fresh. It is a local specialty in north Shaanxi. The oil cake is...

Recommended Topics

  • Chinese Vegetable Dishes
    Chinese Vegetable Dishes
    Vegetable dish generally refers to the dish cooked by vegetable oil, vegetables, soybean products, gluten, bamboo shoots, fungus, algae, dried or...
  • Top Ten Brands of Wine in China
    Top Ten Brands of Wine in China
    China is the hometown of wine, the cradle of wine culture, and one of the first winemaking countries in the world. According to archaeological...
    • Food Culture

      The food culture of the Chinese is not only the cultural heritage of different regions and various ethnic groups, but also the quintessence of the cooking arts featuring diversified styles and flavors. Whatever it is, be it cuisine, pastry, snack, or wine, it demonstrates the charm of the Chinese food culture.
  • Pancake with Egg Filling, Kaifeng Style

    Pancake with Egg Filling, Kaifeng Style
    Mix the flour with 7 oz (200 ml) of water. Knead until the dough is soft, smooth and elastic...
  • Deep-Fried Crisp Peanuts, Sichuan Style

    Deep-Fried Crisp Peanuts, Sichuan Style
    Place the peanuts in a sieve or colander and pour boiling water over them, stirring constantly. Then marinate in a bowl with 1 tsp salt...
  • Stir-Fried Green Peppers, Suzhou Style

    Stir-Fried Green Peppers, Suzhou Style
    Wash the peppers. Seed, remove the stems and cut into 1/2 inch (1 cm) squares...
  • Stir-Fried Eels, Chongqing-Sichuan Style

    Stir-Fried Eels, Chongqing-Sichuan Style
    Cut off the head and tail of the eel. Slit open the belly and remove the entrails. Cut off the meat along the backbone and discard the bone. Cut...
  • Hot-and-Sour Cabbage, Beijing-North China Style

    Hot-and-Sour Cabbage, Beijing-North China Style
    Wash the cabbage and cut into diamond-shaped pieces, 1 inch (3 cm) each side. Seed and dice the chili pepper..
  • Stir-Fried Spinach, Shanghai Style

    Stir-Fried Spinach, Shanghai Style
    Trim the spinach and wash well to remove all sand...
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