Sichuan delivers numbing heat, Cantonese preserves original flavors, Shandong prizes clear broths. The Eight Cuisines classification—formalized during the Qing Dynasty—maps China's extraordinary culin
Sichuan delivers numbing heat, Cantonese preserves original flavors, Shandong prizes clear broths. The Eight Cuisines classification—formalized during the Qing Dynasty—maps China's extraordinary culin
From a boatman's copper pot on the Yangtze to a global chain, hot pot is less a dish than a ritual of friendship. We trace how China fell for the boil.
On the 24th day of the sixth lunar month, Sichuan's Yi communities light the night with pine torches. We unpack the ritual, the legends and the dances.
With one copper spoon and a ladle of molten sugar, Chinese sugar painters draw dragons you can eat. Discover tanghua, the 400-year-old street art of Sichuan.
The Yi Torch Festival turns Liangshan, Sichuan into a sea of flame each summer: wrestling, bullfights, beauty contests and 2,000 years of fire worship.
China's Eight Great Cuisines represent the diverse culinary traditions of a vast nation, from the seafood mastery of Shandong to the fiery flavors of Sichuan, each shaped by regional geography, climat