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 Read More

   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 Read More

 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 Read More

   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 Read More

   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 Read More

   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