Rice Noodle Rolls, known locally in Cantonese as Cheong Fen, are one of Guangdong’s most cherished culinary creations. Silky, delicate, and incredibly versatile, these steamed rice sheets are a staple of dim sum halls and street-side breakfast shops alike. Whether filled with shrimp, beef, barbecued… Read More »Rice Noodle Rolls (Cheong Fen): A Cantonese Classic
Wonton Noodles is one of the most treasured dishes in Guangdong cuisine, a graceful balance of light broth, springy noodles, and delicate dumplings filled with seasoned meat and shrimp. Simple at first glance, this dish reveals layers of craftsmanship the moment you taste it. The… Read More »Wonton Noodles: Authentic Guangdong Comfort food
If you’ve ever wandered the bustling streets of Lanzhou or explored the rugged landscapes of Gansu Province in northwest China, you’ve probably encountered one of the region’s most comforting and satisfying dishes: Chao Mianpian. Also known as fried noodle sheets or 炒面片 in Chinese, this… Read More »Chao Mianpian: Gansu’s Stir-Fried Noodle Sheets Delight
Deep in the heart of Tianshui, a historic city in Gansu Province known for its Buddhist caves and Silk Road charm, there’s a dish that captures the flavors, warmth, and liveliness of northwestern China — Tianshui Guagua (天水呱呱).
Despite its playful name (which literally means “goo-goo” or “soft-soft”), this is a serious comfort food — a smooth, chewy wheat-based noodle dish bathed in red chili oil, garlic, and vinegar, balanced perfectly between spicy, tangy, and fragrant.
Among the many culinary treasures born along China’s ancient Silk Road, few dishes express the warmth and depth of northwestern home cooking like Saozi Noodles (臊子面, Saozi Mian). Originating in Gansu and Shaanxi provinces, this beloved noodle dish blends fiery chili oil, tender meat, tangy vinegar, and chewy handmade noodles into a perfect harmony of flavors and textures.
If you travel through the bustling streets of Lanzhou or Tianshui in Gansu province during a summer afternoon, you’ll spot locals sitting under shaded stalls, happily slurping from bowls filled with translucent ribbons of noodles, crisp cucumber, and a glossy, tangy sauce. That refreshing dish is Niangpi (酿皮) — a cool, chewy noodle made from wheat or rice flour, often topped with chili oil, vinegar, and garlic sauce.
There are few dishes in the world as visually captivating and soul-satisfying as Lanzhou Beef Noodles, known in China as Lanzhou Lamian (兰州拉面). Originating from the city of Lanzhou in Gansu province, this is not just a bowl of noodles — it is a symbol of Chinese Muslim heritage, craftsmanship, and culinary precision.
Each bowl combines five distinct elements that define its perfection:
Clear broth, white radish, red chili oil, green coriander, and yellow noodles.
Char Kway Teow is one of Malaysia’s most beloved street food dishes—smoky, savory, and packed with bold flavors. This stir-fried noodle dish features flat rice noodles tossed with prawns, Chinese sausage,
Liang Fen, a delightful dish from Chongqing, China, is a cooling and refreshing treat made from mung bean starch jelly, often served cold with a spicy and tangy dressing. Known as “cold noodles” in Sichuan cuisine, this dish features silky
Dan Dan Mian, a signature dish from Chongqing and a gem of Sichuan cuisine, is a fiery bowl of noodles topped with a rich, spicy sauce and minced meat. The name “Dan Dan” refers to the traditional carrying pole used by street vendors