the sauce is of course made from a mixture of black beans, garlic, hardcore chilis and cornstarch slurry. the bell peppers and onions only added to the yummy aromatics.    Bao du, or fried beef tripe, has been a Continue Reading

   Chao gan, or stewed liver, evolved from ao gan (stewed pork liver) and ao gei (stir-fried pork lung), both folk foods from the Song Dynasty (960-1279). The cleaned chitterlings are cut into pieces after being boiled in water. They Continue Reading

 This traditional Beijing snack dates back 100 years to the Qing Dynasty (1644-1911). Baked wheaten bread, tofu, pork chop, chitterlings and pork lung are cut into pieces and then boiled in the preserved meat broth. It is served with mashed Continue Reading

   Sweet ears, or tang er duo, is a fried sugar cake of Islamic origins that gets its name from its shape. Made of flour and sugar, it is served cold and tastes sweet and soft.    Mi Ma Hua Continue Reading

   Mung bean milk is a by-product of cellophane noodle production and is similar to soy milk, exceot it is made from mung beans. It is a gray-green color and tastes slightly sour and sweet, with an egg-like smell. Although Continue Reading

   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 mixed with spices. The sausage is Continue Reading

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 they are not treated with good Continue Reading

   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 them the most famous snacks are Continue Reading

   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 is slowly simmered in dark soy Continue Reading

   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 to help himself.      “A Continue Reading