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Various
		Chinese Food, the World's Most Popular Food-related Chinese Inventions Why Christian Missionaries were known as Eaters of Vegetables. Soup, Always Soup Rooted on Two Continents: Ginseng Facts Why Pork is a Synonym for Meat What is Cassia? Is Chop Suey Chinese or American? The True Origin of Kiwifruit From Famine to Feast: Overweight Chinese

Rice
		Are Chinese Really Rice Eaters? Chinese Always Eat Long Grain Rice: True or False? Rice, the World's Plainest Food? China Rice Production and Exports

Chinese Tea
		What is Tea? When did Tea Arrive in Europe from China? Who First Brought Tea to Europe? Tea: China's Greatest Food Export Tea and Your Health Tea and the English Language

Soy
		Soybean: a Native of China Soybean, the World’s Largest Source of Cooking Oil Soybeans: Protein Rich Soybeans: Why We Don't Eat Them Like Other Beans Soy and Health

Utensils
		The Origin of Chopsticks Chopsticks: How Chinese Use Them Chopsticks, 'Chinese Tongs' The Wok, More Than Just a Stir Fryer

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		Ants Climbing a Tree 螞蟻上樹
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The Wok, More Than Just a Stir Fryer

People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking steaming, and soup making … read more

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