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Fast Food

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

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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 chilli – 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 chilli peppers. Then it is cooked in ...

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 ...

Zhuge Liang’s favourite snack
Jul 19, 2013 (WiC 202)

Jianbing is a traditional snack meal often eaten for breakfast. A crepe made from a batter of wheat and grain flour, it is fried on a griddle with an egg and can be topped with scallions, crispy fried dough, cilantro, soy sauce and ...

Famous hand-pulled noodle
Jun 28, 2013 (WiC 199)

Lanzhou lamian originates from Lanzhou, Gansu, where an Islamic ethnic minority called the Hui live. Their religious belief means no pork (setting it apart from other Chinese cuisine where that meat is a staple ingredient). The emphasis ...

Yu Family Kitchen
Nov 23, 2012 (WiC 173)

There aren’t many Westerners who can claim to know as much about Chinese food as Fuchsia Dunlop. After all, the Briton was the first foreigner to attend the Sichuan Institute of Higher Cuisine, matriculating at a time (the early nineties) when ...

Older »

1 23 4 5 6

« Newer

Fast Food

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

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 chilli – 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 chilli peppers. Then it is cooked in ...

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 ...

Zhuge Liang’s favourite snack Jul 19, 2013 (WiC 202) Jianbing is a traditional snack meal often eaten for breakfast. A crepe made from a batter of wheat and grain flour, it is fried on a griddle with an egg and can be topped with scallions, crispy fried dough, cilantro, soy sauce and ...

Famous hand-pulled noodle Jun 28, 2013 (WiC 199) Lanzhou lamian originates from Lanzhou, Gansu, where an Islamic ethnic minority called the Hui live. Their religious belief means no pork (setting it apart from other Chinese cuisine where that meat is a staple ingredient). The emphasis ...

Yu Family Kitchen Nov 23, 2012 (WiC 173) There aren’t many Westerners who can claim to know as much about Chinese food as Fuchsia Dunlop. After all, the Briton was the first foreigner to attend the Sichuan Institute of Higher Cuisine, matriculating at a time (the early nineties) when ...