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: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. Cultural Background: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. It has roots in Spanish tripe […]
Introduction: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said to resemble gold bars symbolising prosperity for the year ahead. Cultural Background: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said […]
Introduction: This Sichuan side dish blisters green beans in hot oil until wrinkled and slightly charred, then tosses them with minced pork and preserved vegetables for a deeply savoury, textured accompaniment popular alongside rice-based mains. Cultural Background: This Sichuan side dish blisters green beans in hot oil until wrinkled and slightly charred, then tosses them […]
Introduction: Wonton soup features delicate meat-filled dumplings simmered in a clear, savoury broth, a Cantonese classic served in homes and noodle shops throughout China as a light, comforting meal at any time of day. Cultural Background: Wonton soup features delicate meat-filled dumplings simmered in a clear, savoury broth, a Cantonese classic served in homes and […]
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: Xiaolongbao are delicate steamed dumplings originating from Jiangsu province, famous for the burst of savoury broth hidden inside each parcel — achieved by encasing a jellied stock alongside the meat filling, which melts during steaming. Cultural Background: Xiaolongbao are delicate steamed dumplings originating from Jiangsu province, famous for the burst of savoury broth hidden […]
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: 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 […]