Author Archives: ke wang

Spicy hot pot is a famous dish originated in Sichuan and Chongqing areas of China. It is generally made from peppercorns , onions , ginger slices , paprika , sage , cinnamon , star anise , and anise . It is popular in Taiwan and mainland China . Off, but the cooking method is slightlyContinue reading “Chongqing hot pot 重庆火锅”

Peking duck is a dish from Beijing (Peking)，that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered afterContinue reading “Peking duck 北京烤鸭”

Zhajiangmian (Chinese: 炸醬面; literally: ‘fried sauce noodles’), or “noodles with soybean paste”, is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce. Zhajiang sauce is normally made by simmering stir-fried ground pork or beef with salty fermented soybean paste. Zhajiang also means “fried sauce” in Chinese. Although the sauce itself is madeContinue reading “Zha Jiang Mian (炸酱面): Beijing’s signature noodles”

Baozi (Chinese: About this sound包子), or bao, is a type of filled bun or bread-like (i.e. made with yeast) dumpling in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations (usually steamed). In its bun-like aspect it is very similar to the traditional Chinese mantou. Two types are found inContinue reading “Steamed Bun(BaoZi)”