Introduction: Changua is a gentle milk-and-water soup with poached eggs and scallions, eaten for breakfast in the cold highlands around Bogotá. Cultural Background: Changua is a gentle milk-and-water soup with poached eggs and scallions, eaten for breakfast in the cold highlands around Bogotá. It descends from muisca and Spanish dairy traditions merging on the Andean […]
Introduction: Bandeja paisa is the emblematic platter of Colombia's Paisa region, born from the hearty needs of highland farm labourers who required calorie-dense meals. Cultural Background: Bandeja paisa is the emblematic platter of Colombia's Paisa region, born from the hearty needs of highland farm labourers who required calorie-dense meals. Its combination of beans, rice, meats, […]
Introduction: A deep-fried cornmeal arepa with an egg cooked inside its hollow shell, arepa de huevo is a staple of Colombia's Caribbean coast, sold from street stalls and beach kiosks from early morning. Cultural Background: A deep-fried cornmeal arepa with an egg cooked inside its hollow shell, arepa de huevo is a staple of Colombia's […]
Introduction: Buñuelos are deep-fried cheese balls, crisp outside and soft within, associated above all with the Christmas season in Colombia though sold year-round from street carts. Cultural Background: Buñuelos are deep-fried cheese balls, crisp outside and soft within, associated above all with the Christmas season in Colombia though sold year-round from street carts. They descend […]
Introduction: Congee is a soft, savoury rice porridge eaten across every region of China, prized for being gentle on the stomach and endlessly adaptable with toppings. Cultural Background: Congee is a soft, savoury rice porridge eaten across every region of China, prized for being gentle on the stomach and endlessly adaptable with toppings. It is […]
Introduction: Egg tarts blend Cantonese pastry-making with Portuguese custard tart influence from nearby Macau, resulting in a flaky or crumbly shell cradling a wobbly, lightly sweet egg custard, a beloved fixture of dim sum trolleys and bakeries. Cultural Background: Egg tarts blend Cantonese pastry-making with Portuguese custard tart influence from nearby Macau, resulting in a […]
Introduction: Hot and sour soup hails from Sichuan and neighbouring provinces, balancing the tang of vinegar against the warmth of white pepper, thickened with cornstarch and threaded with silky egg ribbons, popular as a warming starter especially in cooler months. Cultural Background: Hot and sour soup hails from Sichuan and neighbouring provinces, balancing the tang […]
Introduction: Jianbing is a savoury, crisp-edged crepe cooked to order on street carts across northern China, layered with egg, crunchy fried cracker and a smear of savoury sauces, folded up as a fast, satisfying breakfast on the go. Cultural Background: Jianbing is a savoury, crisp-edged crepe cooked to order on street carts across northern China, […]
Introduction: Zongzi are glutinous rice parcels wrapped in bamboo leaves, traditionally prepared for the Dragon Boat Festival to commemorate the poet Qu Yuan, said to have been thrown into the river by villagers to protect his body from fish after his death. Cultural Background: Zongzi are glutinous rice parcels wrapped in bamboo leaves, traditionally prepared […]
Introduction: Yangzhou Fried Rice originates from the eastern city of Yangzhou and has become one of China's most exported culinary ambassadors. Cultural Background: Yangzhou Fried Rice originates from the eastern city of Yangzhou and has become one of China's most exported culinary ambassadors. It showcases the technique of stir-frying day-old rice with a colourful mix […]