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93 articlesMoon Appreciation
Moon Appreciation is a traditional Chinese custom during the Mid-Autumn Festival, celebrating the full moon and family reunion.
Sugar Painting
Chinese traditional folk art using molten sugar to create edible artworks.
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.
Winter Solstice
Winter Solstice, the 22nd of China's 24 solar terms, marks the shortest day and longest night in the Northern Hemisphere.
Zhongyuan Festival
The Zhongyuan Festival, also known as the Ghost Festival, is a traditional Chinese holiday honoring ancestors and helping wandering spirits.
Cold Food Festival
Traditional Chinese festival commemorating Jie Zhitui with customs of eating cold food and tomb sweeping.
Dragon Headraising Day
Traditional Chinese festival marking the beginning of spring agricultural activities and dragon worship.
Xiao Nian: The Chinese Little New Year
Xiao Nian, or Little New Year, is a traditional Chinese festival marking the beginning of preparations for the Lunar New Year.
Moutai Liquor
Moutai is a premium Chinese baijiu produced in Maotai Town, Guizhou Province, renowned for its unique flavor and cultural significance.
Shaoxing Wine
Shaoxing wine is a traditional Chinese yellow wine with over 2,500 years of history, renowned for its amber color, rich aroma, and complex flavor profile.
Huangjiu
Huangjiu is a traditional Chinese fermented rice wine with a history spanning over 8,000 years.
Pu'er Tea
Pu'er tea is a traditional Chinese tea variety from Yunnan province, known for its unique fermentation process and aging potential.
Tieguanyin Tea
Tieguanyin is a premium Chinese oolong tea from Anxi County, Fujian Province, renowned for its unique flavor and aroma.
Vinegar
Vinegar is a fermented acidic liquid condiment used globally for culinary, medicinal, and cultural purposes.
Soy Sauce
A fermented condiment made from soybeans, wheat, salt, and water, widely used in Asian cuisine.
Pao Cai (Chinese Pickled Vegetables)
Pao Cai is a traditional Chinese fermented vegetable dish with a long history and cultural significance.
Chinese Pickled Vegetables (Jiangcai)
Traditional Chinese preserved vegetables made through salting and fermentation, with a history dating back thousands of years.
Dragon Boat Festival
A traditional Chinese festival celebrated on the 5th day of the 5th lunar month with dragon boat racing and eating zongzi.
Chinese Cured Meats (Lawei)
Traditional Chinese preserved meats prepared through salting, drying, and smoking techniques.
Medicinal Cuisine
Medicinal cuisine is a traditional Chinese practice combining food and medicine for therapeutic and health benefits.