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.
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.
Fish 清蒸魚 (qīngzhēng yú) A really simple dish that requires only the most basic arsenal of Chinese ingredients.
Dumplings in Bamboo Leaves) 粽子 (zòngzi) A traditional Taiwanese recipe
eaten during the Dragon Boat Festival.
QUOTE "I am in no way interested in immortality, but only in the taste of tea."
– Lu Tung
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.
Even the English, known for their plain cooking, use salt when boiling potatoes and carrots. Yet the Chinese cook rice in nothing but water. In stark contrast to the way most other foods are prepared in China, rice is a singularly pure, simple, even bland dish; the perfect foil for well seasoned meat and vegetable dishes.