For more than 130 years, Heritage Soy Sauce Factory has produced soy sauce the old-fashioned way, where fermentation may take up to two years.
Be prepared to have people staring funnily at you if you don't mix a mountain of chili flakes into every dish you eat. In South China, spice is the way to go, especially in summer.
IT is 7:30 on a Sunday night, and business is booming at Guixi, a large and popular downtown food emporium here.
Treat yourself to a delectable curry cuisine feast presented with world famous cooking styles, such as Indian style, Thai style, Middle East style and others. Here you can challenge the exotic curry sensation.
A Beijing institution long before US Vice-President Joe Biden wandered in, Yao's Chaogan restaurant fears the wrecking ball, reports Zhang Zixuan.
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular.
The origin of kung pao chicken (diced chicken fried with chili and peanuts) is generally believed to be related with Ding Baozhen.
It is said that a long time ago, a businessman's family liked to eat fish. They paid close attention to flavors so they usually added onions, ginger, garlic, wine, vinegar and soy sauce when they cooked fish.
A time honored tradition for over a century, the world renowned afternoon tea of The Ritz-Carlton, Beijing.
Do husband and wife's lung slice and rolling donkey sound appetizing? These are actually translated names of well known Chinese dishes.
People in Chengdu not only visit the luxurious hotels, but also smaller restaurants scattering on the streets and lanes to enjoy the delicious dishes.
Home is where the stomach is, and for Sichuan natives, home is the scent of local sausages and bacons.
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