Suzhou has always been called the paradise of the Jiangnan region, a city where whitewashed walls meet black tiled roofs and narrow canals thread between centuries-old courtyards. For travelers who…
Hangzhou has charmed travelers for more than a thousand years, and its food is every bit as memorable as its misty hills and calm water. If you are searching for…
Few dishes capture the spirit of Northwest China as completely as a steaming bowl of Lanzhou lamian noodles. Born on the banks of the Yellow River, this hand-pulled staple has…
If you wander the lantern-lit alleys of Xi’an after dark, you will smell it before you see it: the rich, peppery aroma of slow-braised pork pressed into a crisp, chewy…
The First Thing You Notice About Real Yangzhou Fried Rice Order Yangzhou fried rice in the city it is named after and the bowl that arrives will surprise anyone raised…
The Bowl That Arrives Boiling and Cooks Its Own Lunch The first thing you notice is not the noodle. It is the silence of the steam. A waiter sets down…
The Smell That Sends People Running — and the Bowl That Wins Them Back Hand someone a steaming bowl of luosifen for the first time and the reaction is rarely…
At three in the afternoon on a Saturday, the HeyTea counter on the ground floor of a Shenzhen mall is doing what it always does: a screen of order numbers…
In a narrow Shanghai kitchen, the scallions go into cold oil, not hot. That is the first thing anyone who grew up in the city will tell you, and it…
The bowl arrives deconstructed: a mound of pale noodles, one dark glossy spoonful of sauce sitting on top, and a fan of raw and blanched vegetables arranged around the rim….