Food from the country China will be listed here
I came to Beijing for business, but I left with something more—a taste memory that will stay with me for a long time. As a Nigerian man who has tasted suya in Sokoto and pepper soup in Port Harcourt, I didn’t expect one bowl of Chinese noodles—men mian—to catch me like this.
Bao Du, or 爆肚, is a classic Beijing street food that’s all about tender tripe quickly blanched in a steaming hot pot, then dipped in a nutty, savory sesame sauce. Literally meaning “exploded tripe,” this dish gets its name from the way the tripe curls and pops when cooked fast in boiling broth.
Luzhu Huoshao, or 卤煮火烧, is a hearty Beijing street food dish that’s pure comfort in a bowl! This savory stew features tender pork offal, tofu, and chewy flatbreads (huoshao) simmered in a rich, spiced broth. It’s a beloved winter warmer in northern China,
Douzhi, or 豆汁儿, is a unique, tangy fermented mung bean drink hailing from Beijing, China, often enjoyed as a traditional breakfast staple. This grayish-green beverage has a distinct sour taste and funky aroma, making it a love-it-or-hate-it delicacy among locals.
Let’s dig into Zhajiangmian, or 炸酱面, a super comforting Chinese dish that’s all about slurpy noodles topped with a rich, savory fried bean sauce. Think of it as Beijing’s answer to spaghetti bolognese—ground pork gets cooked with fermented bean paste,
I remember the first time I tasted Peking Duck like it was yesterday. I was 24, jet-lagged, and standing in the middle of Beijing’s bustling Wangfujing district with a tiny paper map and an appetite far too large for my backpack. I had just arrived from culinary school in upstate New York
Hey, soup lovers! Let’s cozy up with Bamboo Shoot and Mushroom Soup, or Sǔn Gū Tāng, a light and flavorful dish straight from Anhui, China. This Huizhou classic is all about fresh bamboo shoots and earthy mushrooms, simmered in a simple broth
Let’s talk about Anhui-Style Salted Duck, or Huīzhōu Yánshuǐ Yā, a super tasty dish straight from Anhui, China. This Huizhou classic is all about juicy, tender duck that’s been brined with a mix of salt and spices, then cooked to perfection with a subtle
Let’s dive into Stewed Pork with Preserved Vegetables, or Méigāncài Kòuròu, a drool-worthy dish from Anhui, China. This Huizhou classic is all about tender, melt-in-your-mouth pork belly layered with tangy, savory preserved veggies, slow-cooked until the flavors meld into pure comfort
Fermented Tofu with Chili, or Máo Dòu Fu, is a funky, spicy delight straight from Anhui, China. This Huizhou classic takes tofu to a whole new level by fermenting it until it gets a fuzzy, tangy coat, then frying it up with chili for a crispy, fiery kick.