Huaiyang Cuisine Guide: Knife Work and Soup Dumplings Along the Grand Canal
Watch a chef in Yangzhou make wensi tofu and you will understand the cuisine before you taste anything. He lays a block of silken tofu on a wet board and,…
Watch a chef in Yangzhou make wensi tofu and you will understand the cuisine before you taste anything. He lays a block of silken tofu on a wet board and,…
When the Qing court needed cooks, it hired them from Shandong. When Beijing restaurants standardised their menus in the nineteenth century, they were largely copying Shandong ones. Most travellers arrive…
Taihu is the size of a small country and roughly two metres deep. That single fact explains most of what you will see: water that turns silver rather than blue,…
In 1972 thirteen farmers from a village of eighty households sold their goats, bought hammers and steel chisels, and started cutting a road through a vertical cliff. They had no…
The first thing you notice at Red Stone Gorge is the temperature. You walk down a staircase into a slot in the rock and the air drops several degrees, the…
Around 2,600 years ago, people living along a river in what is now eastern Jiangxi began burying their dead in caves punched into vertical red cliffs, sixty metres above the…
At 1,600 metres in subtropical central China you expect bamboo, or pine, or cloud forest. What you get here is grass — thousands of hectares of it, rolling over the…
There is a crevice here called Tianyi Xiang where the rock walls close to less than a metre apart for a couple of hundred metres, and you walk it sideways…
For six years, from 1267 to 1273, the Mongol army sat outside this city and could not get in. The walls held, the river kept supplies coming, and the siege…
Sometime in the seventeenth century a blacksmith called Tang Peng set up next door to a painter, watched him work, and started copying ink landscapes in hammered wrought iron. The…