清蒸魚 (qīngzhēng yú) A really simple dish that requires only the most basic arsenal of Chinese ingredients.
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.
a Tree螞蟻上樹 (mǎyǐ shàng shù) A simple, spicy mung bean noodle dish originating in Sichuan.
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.
Spring Onion Flatbread蔥油餅 cōng yóubǐng (scallion/spring onion pancakes). This delicious, easy-to-make snack is sold on street corners all over the Middle Kingdom.
"Our trouble is that we drink too much tea. I see in this the slow revenge of the Orient, which has diverted the Yellow River down our throats." – J.B. Priestley, British writer
Chinese Food Articles
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.
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.