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: Mapo Tofu is a fiery, numbing Sichuan classic said to have originated with a pockmarked (ma) grandmother (po) who ran a small restaurant in Chengdu, combining silken tofu, minced beef and a fermented chilli bean paste for one of Sichuan's most iconic dishes. Cultural Background: Mapo Tofu is a fiery, numbing Sichuan classic said […]
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 […]
Introduction: Kung Pao Chicken originates from Sichuan and is named after a Qing dynasty official's title (Gong Bao), combining diced chicken, roasted peanuts and dried chillies in a sweet-savoury-spicy sauce that has become one of China's most globally recognised dishes. Cultural Background: Kung Pao Chicken originates from Sichuan and is named after a Qing dynasty […]
Introduction: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork sauce, traditionally tossed tableside with fresh cucumber and bean sprout garnishes for a satisfying midday meal. Cultural Background: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork […]
Introduction: Cazuela is the quintessential Chilean home-cooked soup, a clear broth built around a large piece of beef and whole vegetables, traditionally served as a full meal in itself. Cultural Background: Cazuela is the quintessential Chilean home-cooked soup, a clear broth built around a large piece of beef and whole vegetables, traditionally served as a […]
Introduction: A bright, earthy salad found throughout Chile, betarraga (beetroot) is boiled until tender and often combined with potato or simply dressed on its own, a dish that reflects the country's love of root vegetables from its Andean growing regions. Cultural Background: A bright, earthy salad found throughout Chile, betarraga (beetroot) is boiled until tender […]
Introduction: Charquicán traces back to Indigenous Andean cooking, originally made with charqui (dried, salted llama or beef) pounded and simmered with squash and potatoes. Cultural Background: Charquicán traces back to Indigenous Andean cooking, originally made with charqui (dried, salted llama or beef) pounded and simmered with squash and potatoes. Today it's a beloved everyday lunch […]
Introduction: Arroz graneado, meaning 'grained rice,' is the everyday side rice found on Chilean tables, prized for its light, fluffy, separate grains achieved by rinsing and toasting the rice before simmering — a technique distinct from wetter rice styles elsewhere in Latin America. Cultural Background: Arroz graneado, meaning 'grained rice,' is the everyday side rice […]