Guan chang, or filled sausage, has been a popular snack in Beijing since the Ming Dynasty (1368-1644). Traditionally, the sausage, a prepared pork intestine, is stuffed with a paste of flour or starch Read More

Since the Autumn Equinox, the rainfall gradually decreases and the air humidity becomes low. The dryness has become a major climate in middle and late autumn. In autumn, the lungs are very delicate. If Read More

   These snacks introduced above are only the tip of an iceberg, if having the chance you can experience the delicious food by yourself!    There are lots of snacks in Nanjing and among Read More

   Nonetheless, there are a few features that characterize all eastern cooking, such as the liberal use of sugar to sweeten dishes. Eastern China is also famous for “red-cooking” – a process whereby meat Read More

   But for some dishes, especially fish, the host would never do so—for the good reason that the dish would be inedibly cool by the end of the service. Instead, each guest is expected Read More

   Ai Wo Wo is a kind of Muslim food in Beijing, with a history back to the Ming Dynasty. It’s made from sticky rice with a sweet filling. The fillings are made of Read More

   Lv Da Gun has a golden color because of the soybean flour used. It has a sweet taste, soft texture and is popular with people of all ages.    Lv da gun are Read More

   Da lian huo shao, or fried wheaten pancake with filling, is a pan-fried roll filled with different stuffings, including pork with fennel, pork with cabbage, lamb with green onion and multiple vegetarian options. Read More

   Chao ge da, or stir-fried starch knots, is a kind of Chinese pasta. A traditional Muslim snack, it was invented almost 100 years ago. The dough, made from wheat and corn flour, is Read More

   Garnish with green onion and serve.    Instead of garnishing the soup with green onions, feel free to stir in fresh coriander leaves (cilantro) to taste, at the end of cooking if desired.Serves Read More