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
First of China's four great carvings, Dongyang woodwork keeps the wood's natural colour and carves it into layered worlds. We look at its Tang origins and 2006 heritage status.
Shaoxing huangjiu is brewed in winter from glutinous rice, wheat qu and Jianhu lake water. National intangible heritage since 2006, and far more than cooking wine.
Born in Zhejiang villages in 1906 and transformed by all-female troupes in Shanghai, Yue Opera's lyrical Butterfly Lovers made it China's second-largest opera.