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blog, and authentic dishes from China and Taiwan. | 中國食跡
 
 
 

Chinese Food Facts (and opinion)

 

   
Various  
   

Is Chop Suey Chinese or American?

 
       
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  
 

When did Tea Arrive in Europe from China?

 
       
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

 
 
 
 
     

 

 
Featured Chinese Food Recipe
How to make Chinese fried rice recipe  

Egg Fried Rice
蛋炒飯

 
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