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Fast Food

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

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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 ...

Hotpot
Jan 29, 2010 (WiC 47)

What is it? Hotpot boils thin slices of meat, seafood and vegetables in a communal pot of seasoned broth. Morsels are then plucked out as they cook. There are numerous regional variations of the dish. One of the most popular is Sichuan hotpot, ...

Xuanwei ham
Nov 6, 2009 (WiC 37)

What is it? Xuanwei is to the Chinese what Iberian ham is to the Spanish. Salty, savoury, and chewy, the dry-cured ham is often used in Chinese cooking to flavour stewed and braised foods. It is used in broth and soup stock ...

Twice cooked pork
Oct 23, 2009 (WiC 35)

Twice cooked pork, (sometimes “double cooked pork”) is one of the most popular Sichuan dishes. The recipe sees pork ribs boiled first in hot water with ginger and salt, and then cooked again in a wok with Sichuan peppercorns, cabbage and ...

Dapanji
Sep 11, 2009 (WiC 30)

What is it? Dapanji translates as “big plate chicken” and is a popular dish from Xinjiang province. The chicken is first cut into bite size pieces, sautéed with spices (plenty of chilli and peppercorn) and coarsely ...

Black Sesame Kitchen
Jul 31, 2009 (WiC 26)

As soon as you step inside Black Sesame Kitchen, you see the Chinese proverb on the wall: “To the people, food is heaven.” China boasts one of the most diverse culinary cultures and Jen Lin-Liu, an American-born Chinese, is bringing back a ...

Shaobing
Jun 19, 2009 (WiC 20)

What is it? Shaobing is a type of sesame-covered flat bread that can be traced back to the Han Dynasty (206 BC- 220 AD). In Beijing it is a layered brown pastry, shaped like a hockey puck. In Shanghai, it is lighter and ...

Tiger Salad
Jun 12, 2009 (WiC 19)

What is it? Tiger Salad, better known as laohu cai, originated amongst the Uighurs of Xinjiang, in the far west of China. The dish is also popular in Mongolia. Typically, it consists of spring onions, green pepper, red chilli and coriander, cut ...

Dan Dan Mian
May 22, 2009 (WiC 16)

What is it? The classic noodle dish is a Sichuan favourite. Sichuan food, one of the four great traditions of Chinese cuisine, is famous for its tongue-numbing dishes. Dan Dan Mian is a classic example; a spicy sauce served ...

Older »

1 2 3 45 6

« Newer

Fast Food

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

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 ...

Hotpot Jan 29, 2010 (WiC 47) What is it? Hotpot boils thin slices of meat, seafood and vegetables in a communal pot of seasoned broth. Morsels are then plucked out as they cook. There are numerous regional variations of the dish. One of the most popular is Sichuan hotpot, ...

Xuanwei ham Nov 6, 2009 (WiC 37) What is it? Xuanwei is to the Chinese what Iberian ham is to the Spanish. Salty, savoury, and chewy, the dry-cured ham is often used in Chinese cooking to flavour stewed and braised foods. It is used in broth and soup stock ...

Twice cooked pork Oct 23, 2009 (WiC 35) Twice cooked pork, (sometimes “double cooked pork”) is one of the most popular Sichuan dishes. The recipe sees pork ribs boiled first in hot water with ginger and salt, and then cooked again in a wok with Sichuan peppercorns, cabbage and ...

Dapanji Sep 11, 2009 (WiC 30) What is it? Dapanji translates as “big plate chicken” and is a popular dish from Xinjiang province. The chicken is first cut into bite size pieces, sautéed with spices (plenty of chilli and peppercorn) and coarsely ...

Black Sesame Kitchen Jul 31, 2009 (WiC 26) As soon as you step inside Black Sesame Kitchen, you see the Chinese proverb on the wall: “To the people, food is heaven.” China boasts one of the most diverse culinary cultures and Jen Lin-Liu, an American-born Chinese, is bringing back a ...

Shaobing Jun 19, 2009 (WiC 20) What is it? Shaobing is a type of sesame-covered flat bread that can be traced back to the Han Dynasty (206 BC- 220 AD). In Beijing it is a layered brown pastry, shaped like a hockey puck. In Shanghai, it is lighter and ...

Tiger Salad Jun 12, 2009 (WiC 19) What is it? Tiger Salad, better known as laohu cai, originated amongst the Uighurs of Xinjiang, in the far west of China. The dish is also popular in Mongolia. Typically, it consists of spring onions, green pepper, red chilli and coriander, cut ...

Dan Dan Mian May 22, 2009 (WiC 16) What is it? The classic noodle dish is a Sichuan favourite. Sichuan food, one of the four great traditions of Chinese cuisine, is famous for its tongue-numbing dishes. Dan Dan Mian is a classic example; a spicy sauce served ...