Orange cuttlefish or Orange squid is the most common English name used for the cuttlefish dish within Cantonese cuisine. It is one of the siu mei dishes, though it is not quite roasted.

comments - 1038 views - Thu, oct 29 10:14 2009

Bird's nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup.

comments - 973 views - Wed, oct 28 10:14 2009

Pig's ear, as food for human consumption, is literally the cooked ear of pig served as a pork offal dish. It is found in a number of cuisines around the world.

comments - 1551 views - Wed, oct 28 10:12 2009

Chicken feet are a part of chicken that is eaten in Chinese cuisine. The majority of the edible meat on the feet consist of skin and tendons, without much muscle.

comments - 949 views - Wed, oct 28 10:10 2009

Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing.

comments - 1485 views - Tue, oct 27 14:40 2009

Stinky tofu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly Hong Kong, Taiwan, Indonesia, and China, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.

comments - 1314 views - Tue, oct 27 14:26 2009

Snake wine (蛇酒, shéjǐu) is an alcoholic beverage produced by infusing whole snakes in rice wine or grain alcohol. The drink used in China during the Western Zhou dynasty and considered a important curative and believed to reinvigorate a person according to Traditional Chinese medicine. It can be found in China, Vietnam and throughout Southeast Asia.

comments - 776 views - Tue, oct 27 14:14 2009

How does one explain, in a few short paragraphs, something that's such an important part of Chinese life, like hairy crab? If you've spent any time in China, especially in the autumn, it's hard to look anywhere and not see specialty crab stores (with aquariums containing live crabs), as well as crabs in almost every menu in high end restaurants. Chinese gourmands—they all eat hairy crab.

comments - 2140 views - Thu, oct 22 09:11 2009

Chinese food therapy (食疗 Shí Liáo) is a practice of healing using natural foods instead of medications.

comments - 626 views - Mon, sep 21 11:33 2009

The spring roll is a traditional Chinese food originally eaten during the Spring Festival to symbolize hope.

comments - 722 views - Fri, sep 18 15:41 2009

A popular vegetarian option, this dish is quite common in China, both at home and in restaurants.

comments - 851 views - Fri, sep 18 15:36 2009

It's a delicious snack made of pumpkin.

comments - 699 views - Fri, sep 18 15:33 2009

It's very common dish in china, you can make fragarant fried rice by yourself with this recipe.

comments - 742 views - Fri, sep 18 15:30 2009

It's a nutrious soup with delicious taste.

comments - 668 views - Fri, sep 18 15:22 2009

This is a healthy recipe, fresh spinash can give you enough needed vitamins.

comments - 732 views - Fri, sep 18 15:13 2009

Zhejiang cuisine (浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.

comments - 535 views - Wed, sep 16 10:26 2009

Shandong cuisine (山东菜 Shāndōng cài) more commonly known as Lu cuisine (鲁菜 lǔcài) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of Shandong, an eastern coastal province of China.

comments - 610 views - Wed, sep 16 10:19 2009

Jiangsu cuisine (苏菜 or 江苏菜) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart.

comments - 676 views - Wed, sep 16 10:05 2009

Cantonese (Yue) cuisine comes from Guangdong in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong.

comments - 2208 views - Tue, sep 15 14:13 2009

Fujian cuisine (闽菜 or 福建菜) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" (鲜味), as well as retaining the original flavour of the main ingredients instead of masking them.

comments - 1189 views - Tue, sep 15 13:22 2009