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Fast Food

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

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Wood Moustache Meat?
Mar 23, 2012 (WiC 143)

Moo shu pork is a dish of northern Chinese origin. In the northern provinces meat and vegetable dishes are commonly served with steamed bread or pancakes instead of rice. Moo shu pork is also typically served rolled in mandarin ...

Mustard Cabbage
Feb 24, 2012 (WiC 139)

Jiemo dun is a cold dish made of Chinese cabbage and mustard. It is especially popular in Beijing and Dongbei (the northeastern part of the country). Traditionally it is consumed during the Lunar New Year, when holiday revellers tire of greasy ...

Water-cooked fish
Jun 24, 2011 (WiC 112)

Shuizhuyu is a Sichuan dish, with a name with literal meaning of “water-cooked fish“. It’s actually cooked mostly in boiling chilli oil. Fish slices (usually grass carp), a large amount of chilli pepper and special Sichuan bean sauce, ...

Porridge-makers, rejoice
Jan 14, 2011 (WiC 91)

Laba rice porridge is usually made of glutinous rice, red beans, millet, Chinese sorghum, peas and dried lotus seeds. Other ingredients like dates, chestnuts, walnuts and almonds can be mixed in too. Then they are all cooked with sugar to make ...

Scallion pancakes
Nov 19, 2010 (WiC 86)

Scallion pancakes are a staple of Shanghai street food, found everywhere from roadside stalls to dim sum houses. Pancakes are sprinkled with green onions and lightly fried on cast iron cookers. They offer one of the easiest grab-and-go bites, ...

Shengjian
Oct 8, 2010 (WiC 81)

Shengjian, or pan-fried pork bun, is a popular street food from Shanghai. Cooked just like fried dumplings, shengjian are sizzled in oil on one side in a flat pan, until golden brown and perfectly crispy. The other side remains soft. But while ...

West Lake Fish
Aug 27, 2010 (WiC 75)

West Lake Fish is a popular dish from Hangzhou, Zhejiang. Preparation is simple: fresh carp is first poached and then simmered in a mixture of Shaoxing wine, vinegar, sugar, soy sauce, ginger and onion. The light seasoning accentuates the ...

Swiss Wings
Jul 23, 2010 (WiC 70)

Swiss Wings, a Hong Kong specialty, are chicken wings cooked in a sweet soy sauce-flavoured marinade. The sauce recipe varies but the basic ingredients are soy sauce, sugar, Chinese wine, herbs and spices. The ...

San Bei Ji
May 7, 2010 (WiC 59)

San Bei Ji, which means Three Cup Chicken, is a popular dish in Jiangxi. The dish is traditionally made with one cup each of three liquids: white wine, soy sauce and sesame oil. The chicken, together with the sauce, is cooked in a ...

Qi Guo Ji
Apr 1, 2010 (WiC 55)

Qi Guo Ji, which means steam-pot chicken, is from Yunnan province. Preparation is simple: chicken, dried dates, ginger, spring onion and a bit of rice wine and water are put in an earthenware soup pot. The pot is sealed tightly and steamed for ...

Older »

1 2 34 5 6

« Newer

Fast Food

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

Wood Moustache Meat? Mar 23, 2012 (WiC 143) Moo shu pork is a dish of northern Chinese origin. In the northern provinces meat and vegetable dishes are commonly served with steamed bread or pancakes instead of rice. Moo shu pork is also typically served rolled in mandarin ...

Mustard Cabbage Feb 24, 2012 (WiC 139) Jiemo dun is a cold dish made of Chinese cabbage and mustard. It is especially popular in Beijing and Dongbei (the northeastern part of the country). Traditionally it is consumed during the Lunar New Year, when holiday revellers tire of greasy ...

Water-cooked fish Jun 24, 2011 (WiC 112) Shuizhuyu is a Sichuan dish, with a name with literal meaning of “water-cooked fish“. It’s actually cooked mostly in boiling chilli oil. Fish slices (usually grass carp), a large amount of chilli pepper and special Sichuan bean sauce, ...

Porridge-makers, rejoice Jan 14, 2011 (WiC 91) Laba rice porridge is usually made of glutinous rice, red beans, millet, Chinese sorghum, peas and dried lotus seeds. Other ingredients like dates, chestnuts, walnuts and almonds can be mixed in too. Then they are all cooked with sugar to make ...

Scallion pancakes Nov 19, 2010 (WiC 86) Scallion pancakes are a staple of Shanghai street food, found everywhere from roadside stalls to dim sum houses. Pancakes are sprinkled with green onions and lightly fried on cast iron cookers. They offer one of the easiest grab-and-go bites, ...

Shengjian Oct 8, 2010 (WiC 81) Shengjian, or pan-fried pork bun, is a popular street food from Shanghai. Cooked just like fried dumplings, shengjian are sizzled in oil on one side in a flat pan, until golden brown and perfectly crispy. The other side remains soft. But while ...

West Lake Fish Aug 27, 2010 (WiC 75) West Lake Fish is a popular dish from Hangzhou, Zhejiang. Preparation is simple: fresh carp is first poached and then simmered in a mixture of Shaoxing wine, vinegar, sugar, soy sauce, ginger and onion. The light seasoning accentuates the ...

Swiss Wings Jul 23, 2010 (WiC 70) Swiss Wings, a Hong Kong specialty, are chicken wings cooked in a sweet soy sauce-flavoured marinade. The sauce recipe varies but the basic ingredients are soy sauce, sugar, Chinese wine, herbs and spices. The ...

San Bei Ji May 7, 2010 (WiC 59) San Bei Ji, which means Three Cup Chicken, is a popular dish in Jiangxi. The dish is traditionally made with one cup each of three liquids: white wine, soy sauce and sesame oil. The chicken, together with the sauce, is cooked in a ...

Qi Guo Ji Apr 1, 2010 (WiC 55) Qi Guo Ji, which means steam-pot chicken, is from Yunnan province. Preparation is simple: chicken, dried dates, ginger, spring onion and a bit of rice wine and water are put in an earthenware soup pot. The pot is sealed tightly and steamed for ...