Learn about Chinese cuisine. With cooking tips, interesting snippets,
blog, and authentic dishes from China and Taiwan. | 中國食跡
"The richer the ear of grain, the more the head bends." (The greater the intelligence and learning, the more humble one should be).
Cold Noodle Salad 台式涼麵 (táishì liàng miàn) Taiwan has many refreshing drinks, snacks and appetisers to keep you cool in summer, but actual cold meals are hard to find, so you can count this easy noodle salad with a tangy sesame dressing as a rarity.
Pork 東坡肉 (dōng pō ròu) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.
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.
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.