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Chinese Recipes
Authentic Chinese fish recipe
Taiwan Steamed Fish  

Steamed Fish 清蒸魚 (qīngzhēng yú) A really simple dish that requires only the most basic arsenal of Chinese ingredients.


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.

Ants climbing tree recipe  

Ants Climbing a Tree 螞蟻上樹 (mǎyǐ shàng shù) A simple, spicy mung bean noodle dish originating in Sichuan.

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.

Chinese scallion pancakes  

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.

QUOTE

"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
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

Food-related Chinese Inventions

Rice, the World's Plainest Food?

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

From Famine to Feast: Overweight Chinese

The Origin of Chopsticks

Chinese Always Eat Long Grain Rice: True or False?

The True Origin of Kiwifruit

 

 

 

 
Featured Chinese Food Recipe
How to make Chinese rice dumpling recipe  

Zongzi
粽子

 
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