Food & Cuisine
116 articlesNanjing Confucius Temple
A historic cultural complex in Nanjing featuring ancient Confucian temples, imperial examination halls, and traditional architecture along the Qinhuai River.
Qingming Festival
Qingming Festival, also known as Tomb-Sweeping Day, is a traditional Chinese holiday honoring ancestors through grave visits and spring outings.
Moutai Liquor
Moutai is a premium Chinese baijiu produced in Maotai Town, Guizhou Province, renowned for its unique flavor and cultural significance.
Mazu
Mazu is a Chinese sea goddess originating from Fujian Province who has been worshipped for over a millennium.
Lacquerware
Lacquerware is a traditional craft involving the application of lacquer to create durable, decorative objects with a rich history spanning thousands of years.
Moon Cake
Moon Cake is a traditional Chinese pastry enjoyed during the Mid-Autumn Festival, symbolizing family reunion.
Cold Food Festival
Traditional Chinese festival commemorating Jie Zhitui with customs of eating cold food and tomb sweeping.
Tieguanyin Tea
Tieguanyin is a premium Chinese oolong tea from Anxi County, Fujian Province, renowned for its unique flavor and aroma.
Rice Noodles
Rice noodles are a staple food in Southern China made from rice through a process of soaking, steaming, and extrusion.
Vinegar
Vinegar is a fermented acidic liquid condiment used globally for culinary, medicinal, and cultural purposes.
Qixi Festival
The Qixi Festival, also known as the Double Seventh Festival, is a traditional Chinese holiday with origins dating back over 3,000 years.
Hubei Cuisine
Hubei cuisine, also known as Chu cuisine, is a traditional Chinese culinary tradition with a history spanning over 2,800 years.
Chinese Calligraphy
Chinese calligraphy is a traditional art form using brush and ink to create aesthetically pleasing writing.
Noodles
Noodles are a staple food made from unleavened dough stretched, extruded, or rolled into various shapes and cooked in boiling water.
Hot Pot
Hot pot is a communal dining experience featuring a simmering pot of broth at the center of the table, where ingredients are cooked and shared.
Compendium of Materia Medica
A comprehensive Chinese medical encyclopedia compiled by Li Shizhen during the Ming Dynasty.