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Zhejiang cuisine

Zhejiang cuisine has a great variety of delicate and exquisite dishes, all noted for being xian, which means ‘fresh and delicious’. With mainly fish, shrimp, other freshwater produce and seasonal vegetables as its ingredients, they need to be very fresh ...
Sichuan cuisine

In many people's eyes, Sichuan cuisine is tantamount to spicy food. But Sichuan also offers them a wide range of other dish choices. Besides spiciness, Sichuan dishes are also a mix of other "six tastes"— sourness, sweetness, numbness, bitterness, aroma, ...
Stinky Mandarin Fish

Stinky mandarin fish is a common dish found on dining tables throughout Anhui and a classic dish of Anhui cuisine. Today I'll show you how to cook the seemingly smelly, yet tender and tasty marinated mandarin fish using a simplified ...
Wuxi-style Sweet and Sour Spare Ribs

Sweet and Sour Spare Ribs is a common dish and yet one of the classic culinary delights of Su cuisine. The spare ribs are tender and juicy, with a sweet sour taste, and the dish is nutritious and healthy.

Huaiyang cuisine, as an epitome of Jiangsu cuisine, was originated in the areas surrounding Huai'an and Yangzhou, and featured on the menu of the royal courts. Even today, most dishes served at state banquets can be identified as Huaiyang cuisine, ...
chinese cuisine

Chinese cuisine is one of the basis of the culture of China. Highly valued around the world , today is the first reason why foreigners visit China.
Diced Chicken with Chillies

Diced Chicken with Chillies is a typical Sichuan dish. With this recipe you will easily be able to make such an enticing dish at home on your own. Join us and experience the incredible sensations of your taste buds.
Anhui cuisine

Anhui cuisine is one of the Eight Culinary Traditions of Chinese cuisine. Anhui Province is a poorer inland province west of Shanghai and its dishes value the original flavour of raw materials and its cooking style emphasises the use of ...

Chinese chopsticks are consubstantial with Chinese cuisine. According to historical records, this kind of light and convenient eating utensil dates back to more than three thousand years ago, and today follow the design used in the Ming Dynasty (1368-1644).

Entering the Laoshe Teahouse, visitors find themselves back in the old times with sonorous welcome from waiters wearing skullcaps and long gowns.

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