One of China's eight great regional kitchens, Sichuan cooking is built on mala — the双重 hit of chili heat and the tingling numbness of the Sichuan peppercorn — plus a repertoire of twenty-four distinct
Peking duck has been China's most celebrated dish for five centuries. Discover the meticulous preparation, the regional variations, and why this bird has conquered restaurant menus worldwide.
From Zhou-dynasty cauldrons to Chongqing dockyards, hot pot turned a boiling pot into China's most social meal — a test of friendship in chilli and time.
From Mongolian horse herders to Sichuanese spice masters, Chinese hot pot evolved over 1,000 years into a culinary tradition that says more about Chinese culture than any single dish could.
Shaped like ancient ingots, jiaozi are a 1,800-year-old staple of northern Chinese tables and New Year's Eve kitchens.