Sorry, you have not enabled Javascript for your internet browser, so some of our website's pages may not render as fully as intended.
Please Click here for easy instructions on how to enable Javascript on your browser or consult your IT support staff for help.

Fast Food

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

Older »

1 2 34 5 6

« Newer

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 ...

Capital M
Mar 5, 2010 (WiC 51)

Perhaps the hippest eatery in Beijing, Capital M has a lot going for it. The restaurant is housed in a traditional building at the entrance to Qianmen Street, one of Beijing’s most historical quarters. The terrace also affords one of the most ...

Red braised pork
Feb 5, 2010 (WiC 48)

What is it? Red braised pork is popular in Hunan cuisine (also known as Xiang cuisine). Pork belly, ginger, shaoxing wine, soy sauce, chilli and rock sugar are all cooked in a large pot at a low heat. The dish is eaten with ...

Older »

1 2 34 5 6

« Newer

Fast Food

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

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 ...

Capital M Mar 5, 2010 (WiC 51) Perhaps the hippest eatery in Beijing, Capital M has a lot going for it. The restaurant is housed in a traditional building at the entrance to Qianmen Street, one of Beijing’s most historical quarters. The terrace also affords one of the most ...

Red braised pork Feb 5, 2010 (WiC 48) What is it? Red braised pork is popular in Hunan cuisine (also known as Xiang cuisine). Pork belly, ginger, shaoxing wine, soy sauce, chilli and rock sugar are all cooked in a large pot at a low heat. The dish is eaten with ...