Week in China

Login

  • Login
  • Home
  • Back Issues
  • Sections
    • Talking Point
    • Agriculture
    • Auto Industry
    • Aviation
    • Banking & Finance
    • Belt and Road
    • China and the World
    • China Consumer
    • China Ink
    • China Tourist
    • Chinese Character
    • Chinese Models
    • Conferences
    • Corporate Q&A
    • Cross Strait
    • Economy
    • Education
    • Energy & Resources
    • Entertainment
    • Environment
    • GBA
    • Healthcare
    • Internet & Tech
    • Investor Q&A
    • Logistics
    • M&A
    • Media & Gaming
    • Other Industries
    • Others
    • Property
    • Rail & Infrastructure
    • Rise of the RMB
    • Shipping
    • Society
    • Space Programme
    • Sport
    • Telecoms
    • Tobacco
    • Tourism
  • Regulars
    • And Finally
    • Ask Mei
    • Brush Strokes
    • Cartoons
    • China Down Under
    • Fast Food
    • History Lessons
    • Planet China
    • Red Star
    • Sino-File
    • Who’s Hu
    • World of Weibo
    • Suggested Reading
  • Focus Editions & Books
    • Focus Editions

      Focus 15: China’s tourist boomFocus 15: China’s tourist boom
      Focus 14: China Ruling the WavesFocus 14: China Ruling the Waves

      MORE FOCUS EDITIONS:

      WiC Insight: Where banks were born

      Focus 13: Belt and Road

      Focus 12: The Pearl River Delta

      Focus 11: A Shared Vision

      Focus 10: The Battle for China’s Internet

      See all »

      Books

      Books

      See all »

  • Sinopolis
  • Company Index
  • A-shares in MSCI
  • About Us
  • Advice to Gmail users!
  • Sponsored by HSBC

  • Login

Fast Food

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

123456
« Newer
Dongbo Rou
Dongbo Rou
Apr 17, 2009 (WiC 11)

What is it? Pork belly, with a lot of fat. This Hangzhou classic is not for those watching their cholesterol. Despite the deceptively simple ingredients – pork belly, soy sauce, sherry, and spices – Dongbo Rou can take ...

Xiao Long Bao
Xiao Long Bao
Mar 27, 2009 (WiC 8)

What is it? Translated literally, Xiao Long Bao means “little basket bun” in Chinese. The bite-size dumpling contains minced pork, which is then wrapped in thin flour skin pleated on the top, and steamed in a bamboo ...

Beggar’s Chicken
Beggar’s Chicken
Feb 13, 2009 (WiC 2)

What is it? Don’t be fooled by the name, the dish is anything but poor; in fact some Chinese restaurants list it under the more auspicious “Emperor’s Chicken” title. The recipe varies, but starts with a whole ...

123456
« Newer
Get the Week in China apps
Home|Current Issue|About Us|Contact Us|Data Privacy Policy

©2009-2021 Week in China is published weekly by ChinTell Limited, a company based in Hong Kong. All rights reserved.

We use cookies on this site to improve performance and for analytics. By browsing this site you are agreeing to this. For more information see our Privacy policy.