Fast Food « Week In China

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Fast Food

For over five millennia, food has been at the heart of China’s culture

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Tian Shui Mian
Aug 31, 2018 (WiC 422)

There’s more to Sichuan cuisine than its spicy tofu and spicy sesame noodle. A lesser-known member of the noodle brethren is tian shui mian, literally translated as “sweet water noodles”, a street snack that can be eaten at any ...

Hoisin sauce
Jun 1, 2018 (WiC 411)

The best-known sauce in the Cantonese cuisine of southern China also happens to be a misnomer. Hoisin sauce, which means “seafood sauce” in Cantonese dialect, does not actually contain any seafood. It is also more typically used when ...

Gold Coin Chicken (Jin qian ji)
May 18, 2018 (WiC 409)

This auspicious-sounding dish from China’s south is savoured by some and dreaded by others. Some have called it an artery clogger or a cholesterol sandwich, for its deceptively dainty appearance belies the fatty, meaty filling within. Gold Coin ...

Xin tai ruan
Feb 2, 2018 (WiC 396)

Arguably the next most iconic Shanghainese dish after steamed buns and hairy crabs, xin tai ruan, or mochi-filled red dates, is a snack favoured by many for its sticky sweet taste and its whimsical name. Literally “heart too ...

Squirrel Fish
Jan 26, 2018 (WiC 395)

Four major cuisines Huaiyang cuisine from eastern Jiangsu province is considered one of the four traditional gastronomic schools of China along with Guangdong, Sichuan and Shandong cuisines. Huaiyang recipes were a cornerstone ...

Braised pomelo pith
Dec 8, 2017 (WiC 391)

Long before ‘sustainable cooking’ became a buzz term, the culinary practices of not wasting a single part of any ingredient were commonplace among the Cantonese in southern China. The rule applies not only to animal innards and offcuts but ...

Almond soup with pig’s lung
Nov 24, 2017 (WiC 389)

Almond soup with pig’s lungs is a classic delicacy for the Cantonese of southern China and is notoriously difficult to prepare. The lungs need to be meticulously hand-washed, a process that can take two hours, before being poached in a soup ...

Yunnan mushrooms
Nov 17, 2017 (WiC 388)

The return of truffle season in Europe stirs up a buying frenzy every autumn, but halfway around the world the Chinese too have a long history of feasting on a prized fungi. Yunnan is China’s top mushroom-producing province, accounting for 70% ...

Thunder tea rice
Oct 27, 2017 (WiC 385)

Lei cha, or thunder tea rice, is a traditional dish among the Hor Poh (河婆) clan of the Hakka people, an ethnic sub-group of the Han Chinese known for their nomadic existence. Despite its striking name, the dish is essentially a bowl of rice ...

Mooncake
Oct 6, 2017 (WiC 383)

Traditionally a harvest celebration, the Mid-Autumn Festival (which took place on Wednesday) is considered the second most important family gathering in China, trailing only the Lunar New Year. It falls on the 15th day of the eighth lunar ...

Older »

1 2 3 4 5

Week in China

Fast Food

For over five millennia, food has been at the heart of China’s culture

Tian Shui Mian Aug 31, 2018 (WiC 422) There’s more to Sichuan cuisine than its spicy tofu and spicy sesame noodle. A lesser-known member of the noodle brethren is tian shui mian, literally translated as “sweet water noodles”, a street snack that can be eaten at any ...

Hoisin sauce Jun 1, 2018 (WiC 411) The best-known sauce in the Cantonese cuisine of southern China also happens to be a misnomer. Hoisin sauce, which means “seafood sauce” in Cantonese dialect, does not actually contain any seafood. It is also more typically used when ...

Xin tai ruan Feb 2, 2018 (WiC 396) Arguably the next most iconic Shanghainese dish after steamed buns and hairy crabs, xin tai ruan, or mochi-filled red dates, is a snack favoured by many for its sticky sweet taste and its whimsical name. Literally “heart too ...

Squirrel Fish Jan 26, 2018 (WiC 395) Four major cuisines Huaiyang cuisine from eastern Jiangsu province is considered one of the four traditional gastronomic schools of China along with Guangdong, Sichuan and Shandong cuisines. Huaiyang recipes were a cornerstone ...

Braised pomelo pith Dec 8, 2017 (WiC 391) Long before ‘sustainable cooking’ became a buzz term, the culinary practices of not wasting a single part of any ingredient were commonplace among the Cantonese in southern China. The rule applies not only to animal innards and offcuts but ...

Almond soup with pig’s lung Nov 24, 2017 (WiC 389) Almond soup with pig’s lungs is a classic delicacy for the Cantonese of southern China and is notoriously difficult to prepare. The lungs need to be meticulously hand-washed, a process that can take two hours, before being poached in a soup ...

Yunnan mushrooms Nov 17, 2017 (WiC 388) The return of truffle season in Europe stirs up a buying frenzy every autumn, but halfway around the world the Chinese too have a long history of feasting on a prized fungi. Yunnan is China’s top mushroom-producing province, accounting for 70% ...

Thunder tea rice Oct 27, 2017 (WiC 385) Lei cha, or thunder tea rice, is a traditional dish among the Hor Poh (河婆) clan of the Hakka people, an ethnic sub-group of the Han Chinese known for their nomadic existence. Despite its striking name, the dish is essentially a bowl of rice ...

Mooncake Oct 6, 2017 (WiC 383) Traditionally a harvest celebration, the Mid-Autumn Festival (which took place on Wednesday) is considered the second most important family gathering in China, trailing only the Lunar New Year. It falls on the 15th day of the eighth lunar ...