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Chinese Recipes
Chinese steamed rice recipe
Bowl of White Rice  

Plain White Rice–Asian-style 白米飯 (bái mǐfàn) Short, medium and long grain rice is eaten in China. As long as rice is served pure, white and fluffy, all will be well under the heavens.

Water spinach Chinese recipe  

Stir-fried Water Spinach 炒空心菜 (chǎo kōngxīncài) Water spinach is one of the great vegetable staples of Taiwan and southern China. This quick-growing leafy green when cooked right is a great combo of crunchy stems and tender leaves.

Chinese Chafing Dish Tofu  

Fried Tofu with Pork Belly and Mushrooms 鐵板豆腐 (tiě bǎn dòufu) Bubbling away on your table, chafing dishes like this one from Taiwan, are always fun to eat.

Deep Fried Tofu  

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

Hot and Sour Soup  

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.

QUOTE
"Tea tempers the spirit, harmonizes the mind, dispels lassitude, relieves fatigue, awakens thought and prevents drowsiness."
The Classic Art of Tea, by Lu Yu

Chinese Food Articles
Chinese pigs, pork  

China, 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 swine flesh.

 

Great Leftovers
The Humble Origin of Fried Rice.

smelly tofu, beancurd  

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

 
 

 
Chinese Food Facts

From Famine to Feast: Overweight Chinese

Food-related Chinese Inventions

The True Origin of Kiwifruit

The Origin of Chopsticks

Rice, the World's Plainest Food?

Chinese Always Eat Long Grain Rice: True or False?

Soybeans: Why We Don't Eat Them Like Other Beans

 

 

 

 
Featured Chinese Food Recipe
Chinese cold noodles recipe  

Cold Noodle Salad
台式涼麵

 
Featured Chinese Food Snippets

Soybean: a Native of China

Native to northern China, soybeans (Glycine max) were cultivated as early as B.C. 3,000. Soybeans later reached other parts of Asia, probably introduced by Buddhist missionaries. The bean's high nutritional value, after processing, and versatility have made it extremely important in Buddhist vegetarian cooking.

More Chinese Food Facts

Chinese Cooking Tips