Fast Food « Week In China

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Fast Food

The reasons why China is a culinary paradise...

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Peking Duck
Jan 8, 2016 (WiC 308)

Peking Duck, the most famous dish from northern China, actually originated in Nanjing, the first capital of the Ming Dynasty. It’s believed that the Ming emperors loved eating duck, a local delicacy, which prompted their chefs to develop ...

Ants climbing a tree
Jul 24, 2015 (WiC 291)

Ants Climbing a Tree is made of ground pork that is cooked in a spicy sauce before being poured over a bed of vermicelli. The sauce is usually made of chilli and Sichuan spicy bean paste, with some soy sauce added. Despite the ...

Reganmian
Apr 17, 2015 (WiC 277)

Hot dry noodles, also called reganmian, are a traditional dish from Wuhan, the capital of Hubei province. Typically eaten for breakfast, reganmian have become so popular that most restaurants now serve the meal around the ...

Yufu
Feb 20, 2015 (WiC 271)

Yufu is a specialty that originates from Shunde in Guangdong province. First, fresh fish is pounded until it reaches a starchy consistency. Then it is mixed with salt, pepper and cornstarch before being combined with egg white that has been ...

Changde Beef Rice Noodle
Sep 12, 2014 (WiC 252)

Changde Beef Rice Noodle is one of the most popular dishes in Hunan cuisine, arguably one of the spiciest regional varieties in China. The broth – made of beef chunks, soy sauce and a variety of spices like Sichuan peppercorn and chili – is ...

Kungpao chicken
Jul 11, 2014 (WiC 245)

Many of WiC’s readers will be familiar with kungpao chicken, a staple offering in Chinatown restaurants around the world. The dish is made with chicken breast (cut into cubes), crunchy peanuts and dried chili peppers. Then it is cooked in sweet ...

Eating alone
May 16, 2014 (WiC 237)

A few weeks ago WiC reviewed the second season of A Bite of China, CCTV’s hit show about Chinese cuisine. Meanwhile New Weekly is reporting on another programme about food, after Cooking For One became one of the most ...

A Bite of China
May 2, 2014 (WiC 235)

Two years ago state-run broadcaster CCTV surprised viewers with its beautifully produced food documentary A Bite of China, showcasing the country’s culinary heritage. The eagerly awaited second season, A Bite of China II, ...

Chinese spaghetti
Feb 28, 2014 (WiC 227)

Yi Mian is a type of egg noodle that originates from Guangdong province. Shaped like spaghetti, it is made from eggs and flour. But the egg noodle is first cooked in boiling water and deep fried twice (not unlike instant noodles). The ...

The dog doesn’t care
Oct 25, 2013 (WiC 213)

Gou Bu Li, which translates as ‘the dog doesn’t care’, is a type of traditional baozi, or steamed bun, filled with pork stuffing and soup. Shaped like a chrysanthemum, the dumpling originates from Tianjin and apparently ...

Older »

1 2 3 4

Week in China

Fast Food

The reasons why China is a culinary paradise...

Peking Duck Jan 8, 2016 (WiC 308) Peking Duck, the most famous dish from northern China, actually originated in Nanjing, the first capital of the Ming Dynasty. It’s believed that the Ming emperors loved eating duck, a local delicacy, which prompted their chefs to develop ...

Ants climbing a tree Jul 24, 2015 (WiC 291) Ants Climbing a Tree is made of ground pork that is cooked in a spicy sauce before being poured over a bed of vermicelli. The sauce is usually made of chilli and Sichuan spicy bean paste, with some soy sauce added. Despite the ...

Reganmian Apr 17, 2015 (WiC 277) Hot dry noodles, also called reganmian, are a traditional dish from Wuhan, the capital of Hubei province. Typically eaten for breakfast, reganmian have become so popular that most restaurants now serve the meal around the ...

Yufu Feb 20, 2015 (WiC 271) Yufu is a specialty that originates from Shunde in Guangdong province. First, fresh fish is pounded until it reaches a starchy consistency. Then it is mixed with salt, pepper and cornstarch before being combined with egg white that has been ...

Changde Beef Rice Noodle Sep 12, 2014 (WiC 252) Changde Beef Rice Noodle is one of the most popular dishes in Hunan cuisine, arguably one of the spiciest regional varieties in China. The broth – made of beef chunks, soy sauce and a variety of spices like Sichuan peppercorn and chili – is ...

Kungpao chicken Jul 11, 2014 (WiC 245) Many of WiC’s readers will be familiar with kungpao chicken, a staple offering in Chinatown restaurants around the world. The dish is made with chicken breast (cut into cubes), crunchy peanuts and dried chili peppers. Then it is cooked in sweet ...

Eating alone May 16, 2014 (WiC 237) A few weeks ago WiC reviewed the second season of A Bite of China, CCTV’s hit show about Chinese cuisine. Meanwhile New Weekly is reporting on another programme about food, after Cooking For One became one of the most ...

A Bite of China May 2, 2014 (WiC 235) Two years ago state-run broadcaster CCTV surprised viewers with its beautifully produced food documentary A Bite of China, showcasing the country’s culinary heritage. The eagerly awaited second season, A Bite of China II, ...

Chinese spaghetti Feb 28, 2014 (WiC 227) Yi Mian is a type of egg noodle that originates from Guangdong province. Shaped like spaghetti, it is made from eggs and flour. But the egg noodle is first cooked in boiling water and deep fried twice (not unlike instant noodles). The ...

The dog doesn’t care Oct 25, 2013 (WiC 213) Gou Bu Li, which translates as ‘the dog doesn’t care’, is a type of traditional baozi, or steamed bun, filled with pork stuffing and soup. Shaped like a chrysanthemum, the dumpling originates from Tianjin and apparently ...