News & Insights Across Asia
A Fuding chef in Fujian Province creates an innovative banquet menu inspired by the 24 solar terms and the region’s renowned white tea, blending tradition with modern culinary artistry.
Discover the delightful taste of Fuding’s famous yellow croaker fish, a culinary gem from Fujian Province known for its tender texture and exquisite flavor.
Explore Shantou in south China, where rich tea traditions, intricate handicrafts, and culinary delights like “Duck Poo Fragrance” tea and “yum cha” breakfasts await to captivate your senses.
Discover the bold flavors of Wuyi Mountain smoked goose, a signature dish from southeast China’s Fujian Province that combines spicy marinades with swift wok cooking for a crispy, tender delight.
Renowned Chinese and French chefs engage in a vibrant discussion exploring their rich culinary traditions, highlighting the role of food in cultural exchange and mutual understanding.
In Xiamei Village, Fujian Province, the traditional dessert Tangyuan takes on a new flavor as locals boil it in black tea soup, creating a balanced blend of sweetness and subtle bitterness.
As winter arrives, China embraces the age-old tradition of preserving meats known as la rou. From pork to seafood, discover how this culinary practice enriches the Chinese winter with diverse and flavorful dishes.
Xiamei Village in southeast China’s Fujian Province infuses fresh tea leaves into noodles, creating a unique green-hued dish that blends traditional tea culture with local culinary arts.
Discover Shantou’s vibrant late-night dining culture in south China’s Guangdong Province. Locals and visitors enjoy fresh seafood and traditional dishes under the evening sky in this culinary haven.
Harbin’s frozen pears are enchanting southern tourists with their icy sweetness. Elegantly served in bite-sized pieces, these local treats are a must-try for visitors exploring northern China.
Luosifen, a pungent noodle dish from Liuzhou, is captivating taste buds across China. Discover how this smelly delicacy is becoming a national sensation.
Discover Jinhua Ham, the millennium-old dry-cured delicacy from east China’s Zhejiang Province, famed for its intense umami flavor and rich cultural heritage.
Ma Liang’s chance encounter with Ningxia vineyards sparked a mission to pair Chinese wine with Chinese cuisine, blending tradition with innovation.
Unveil the charm of Wuzhong’s famous morning tea, celebrated as the “Landmark City of Morning Tea Culture” by the China Cuisine Association.
Chengdu’s vibrant food culture reflects its 1,000-year agricultural heritage and laid-back lifestyle. Discover how the city’s colorful ingredients and creative combinations create a harmonious blend of taste and visual appeal.
Yanchi Tan sheep, a staple in China’s food culture, has grown into an 8.8 billion yuan brand. Farmers like Zhang Guo are confident in the sheep’s value, aspiring to prosperity through Tan sheep farming.
Architect Liu Yi discusses the deep connection between China’s food culture and architecture, highlighting how both chefs and architects utilize materials seasonally to create lasting impressions.
Master artisan Lin Rongtao revitalizes Shandong’s traditional Huabobo steamed buns by blending Eastern and Western ideas, creating jobs for nearly 1,000 local women.
Italian entrepreneur Gianluca Luisi fell in love with Chongqing’s spicy cuisine and now promotes Chinese food worldwide, bringing the flavors of hotpot to international tables.
Mexican chef Juan Pablo Seade spent six years in Beijing, exploring culinary traditions and finding cultural similarities between Mexico and China, particularly their shared love for hot chili.