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Chinese Food History, Culture
and Recipes

Learn about the ancient mysteries and modern realities of Chinese food. With authentic dishes from China and Taiwan, cooking tips and interesting facts.

Chinese Recipes

Chinese Deep Fried Tofu recipe  

Deep Fried Tofu 炸豆腐 (zhà dòufu) Great as a snack or as part of a meal.

Chinese fried tofu recipe (image
 
Chinese radish (turnip) cake recipe  

Fried Radish Cake with Pork and Mushrooms 肉燥蘿蔔糕 (ròu zào luóbo gāo) The homestyle, meaty version of that great staple of Chinese breakfast shops and dim sum restaurants, fried radish cake.

Chinese anchovies with peanuts recipe  

Fish Fry with Peanuts 丁香花生 (dīngxiāng huāshēng) A classic Taiwan savoury appetiser.

Taiwan hot and sour soup recipe  

Hot and Sour Soup 酸辣湯 (suān làtāng) This is a hearty, chunky Taiwanese version of the soup that can be found in Chinese restaurants worldwide.


Chinese Food History

The history of soy: tofu and soy sauce  

Soy Story: the History of the Soybean
From wild vine to soy burger; it's been a long and interesting journey for the soybean.

Chinese food history  

Chinese Food History Timeline
Chronology of Chinese cuisine through the ages.

The origin and history of fried rice  

Great Leftovers
The Humble Origin of Fried Rice.


Chinese Food Culture

All about Chinese pigs and pork  

Why China is a Nation of Pork Eaters
Pigs were among the first animals domesticated for food in ancient times, and all through their history Chinese have been dedicated eaters of pork.

An introduction to Chinese tea  

A Chinese Tea Primer
A quick introduction to China's greatest export product.

stinky tofu, beancurd  

Deliciously Malodorous
Chinese stinky tofu: love it or hate it, there's no ignoring its extraordinary reeking power.

 

Chinese Cuisine Quotation
"We the Chinese conquered the world through our food."

 

 

 

 
Featured Chinese Food Recipe
Chinese green bean soup recipe  

Sweet Mung Bean Soup 綠豆湯

 
Featured Chinese Food Snippets

Chinese Always Eat Long Grain Rice: True or False?

There are food writers that would have you believe that long grain rice is absolutely required for the genuine Chinese dining experience. Not so. In China both long and short grain are eaten. China's ricelands are divided between long grain or indica, with 70 percent of the total acreage, and short grain or japonica, with 30 percent. Indica tends to be grown in the south, while japonica is better suited to the more temperate climate of central China … more

More Chinese Food Facts

Chinese Cooking Tips

 
 
 

 

 

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