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A better way to know more facts about Chinese jiaozi, you'd better to visit the families who live in the Beijing Hutongs (the anceint alleyways), where you can learn how to make authentic jiaozi with the locals.
» View MoreOf hundreds of varieties of Sichuan dishes, it is said that only 20 per cent have a hot and numbing effect on the palate. In fact, the art of Sichuan cooking emphasizes the aesthetic appeal of food.
» View MoreHuaiyang specialties are lightly flavored, whether they combine sweet-and-sour or sweet-and-salty tastes. Soy sauce and spices are mild and used sparingly, although the use of rich-flavored broth is extensive.
» View MoreGuangzhou food is a representative of Guangdong foods, including all the delicacies of Guangdong, Chaozhou, Dongjiang, and Hainan Island.
» View MoreShandong food consisits of Jinan and Fushan food. Jinan food makes good use of soup seasoning, frying in deep oil and steaming. Shandong roast chicken is guaranteed to make the diner believe.
» View MoreThe Chinese imperial dishes were not only meticulously prepared, but also included rare and expensive foodstuffs.
» View MoreTan Cuisine originated in the household of Tan Zongjun, a bureaucrat of the late Qing dynasty (1644 - 1911).
» View MoreSuiyuan Cuisine, the Confucian Cuisine and the Tan Cuisine have been reputed as the three imperial offical foods in feudal China.
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