Zongzi or rice dumplings, is a traditional Chinese food, always eaten on the Dragon Boat Festival (the fifth day of the fifth lunar month). Made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves, they are cooked by steaming or boiling. Laotians, Thais, and Cambodians … Continue Reading →

Tangyuan, associated with the Winter Solstice and Chinese New Year, is very popular among Chinese people. As a traditional Chinese food, Tangyuan is made from glutinous rice flour. Tangyuans can be either small or large, and filled or unfilled. They are traditionally eaten during the Lantern Festival. Today, mass-produced Tangyuan … Continue Reading →

Chinese Hot Pot, also known as Chinese Fondue or Steamboat, is a kind of Chinese stew, consisting of a simmering metal pot at the center of the dining table. In many areas, Hot Pot meals are often eaten in the winter. The Chinese Hot Pot has a history of more … Continue Reading →

Cantonese food is the most popular style outside China. Cantonese cuisine originates from the region around Canton (Guangzhou) in southern China’s Guangdong province. One Cantonese saying goes that anything that walks, swims, crawls, or flies is edible. Another says that the only four-legged things that Cantonese people won’t eat are … Continue Reading →

Originating from Sichuan Province, Chuan cuisine takes the Chengdu flavor as the genuine one and also includes many other local dishes, such as Chongqing, Leshan, Jiangjin, and Hechuan dishes. People of Sichuan uphold good flavor, and they are fond of hot and spicy taste. Sichuan cuisine selects materials exquisitely, with … Continue Reading →