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Their daily staple is noodles instead of rice. There is beef noodle soup in Lanzhou, lamb sauce noodles in Xinjiang, hot sauce noodles (biang biang mian) in Shaanxi, and shaved noodles in Shanxi. Sichuan has dan dan noodles. ifoodsteps.com

Pigun shapes soup dumpling will make you happy, talented chef with good reputations! ifoodsteps.com

This spot is all about authenticity. You can find here the typical and same chuan 串 (skewers) there is in any street in China. I tried the lamb and chicken skewers. The cooking and seasoning were just perfect. ifoodsteps.com

foodstepsfoodtoursStinky tofu (Chinese: 臭豆腐; pinyin: chòudòufu) is a Chinese form of fermented tofu that has a strong odor. ifoodsteps.com

foodstepsfoodtoursIt was first recorded in the Qing dynasty. There are many restaurants and street pedlars selling it in Beijing, such as Baodu Feng, a traditional and well-known restaurant established in 1881. iffodsteps.com

Nothing is more traditional than the steamed rice cake to celebrate Chinese new year in southern provinces of China. The pronunciation of rice cake (Nian Gao) is similar to "growing every year", which is a lucky word during the spring festival. ifoodsteps.com

As the dish is very popular in China, many regions claim it as traditionally theirs. Most experts agree that the dish originated in Hangzhou.[2][3] The clay-wrapped, slow cooking method is thousand of years old in China. ifoodsteps.com

Dianhong tea (Chinese: 滇紅茶; pinyin: Diān hóng chá; literally: "Dian Lake red tea"; pronounced [tjɛ́n xʊ̌ŋ ʈʂʰǎ]) is a type of relatively high-end, gourmet Chinese black tea sometimes used in various tea blends and grown in Yunnan Province, China. ifoodsteps.com

Castanea mollissima (Chinese: 板栗; pinyin: bǎnlì), also known as the Chinese chestnut, is a member of the family Fagaceae, and a species of chestnut native to China, Taiwan, and Korea. ifoodsteps.com

Flowering tea or blooming tea (Chinese: 香片, 工艺茶, or 开花茶) consists of a bundle of dried tea leaves wrapped around one or more dried flowers. These are made by binding tea leaves and flowers together into a bulb, then setting them to dry. ifoodsteps.com

Since it was a bit later, so, I thought that I could quickly go and buy something that my mom asked me to get. It's Ba Xian Guo. It is like lozenges, and it helps to ease our throat if we have sore throat or cough. ifoodssteps.com

Honeybees produce honeycomb in their hives. Composed of beeswax, the structure of honeycomb consists of hexagon-shaped cells used to store honey. The wax that makes up honeycomb contains very-long-chain fatty acids, along with long-chain alcohols. ifoodsteps.com

How red dates are brewed for tea will determine their effectiveness. Since the skin of red dates is tough, brewing them whole will not completely leach out all the nutrients. Therefore, it’s best to break the dates apart before brewing. ifoodsteps.com

Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) is a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world. ifoodsteps.com

Shikumen (Chinese: t 石庫門, s 石库门, p shíkùmén, Shanghainese "zakumen","Stone Warehouse Gate") is a traditional Shanghainese architectural style combining Western and Chinese elements that first appeared in the 1860s.At the height of their popularity. ifoodsteps.com

Busling city but local people will start their day with a bowl of soup dumplings and rice balls, our favourite since a child. ifoodsteps.com

Most Chinese characters are written using "radicals" or "semantic elements" and "phonetic elements". Hùndùn 混沌 is written with the "water radical" 水 or 氵and phonetics of kūn 昆 and tún 屯. ifoodsteps.com

Most Chinese characters are written using "radicals" or "semantic elements" and "phonetic elements". Hùndùn 混沌 is written with the "water radical" 水 or 氵and phonetics of kūn 昆 and tún 屯. ifoodsteps.com