When vegetable fats, especially sesame oil, replaced tallow and lard 1,500 years ago in China, people were able to 'fry everything', and did Guests at a recent housewarming dinner were saying how ...

How chef Tian Yong prepares imperial court cuisine in San Gabriel Valley’s most ambitious restaurant Kristie Hang is a ...

Zhang Genyuan, a 25-year-old economics graduate from New York University, is a travel vlogger with more than 1.4 million ...

A slow-cooked mutton dish from Bihar and a traditional chicken curry from Nepal are among the authentic non-vegetarian dishes ...

Pippa Bags of Taste helps people learn new recipes and cook healthy food without spending too much money. It's certainly a ...

I'd end up with flour in my pockets the next day at school. But that's part of cooking — you've got to be able to jump in and enjoy it." "Dishes like that have stood the test of time for a ...

While Chinese cuisine has absorbed outside ingredients and techniques, many dishes around the world have drawn from it The ...

Chubby Bowls, a Chinese fast-food restaurant by Chubby Group serving wagyu beef, signed a lease for 5,200 square feet at 809 ...

Beijing has made headway in curbing reliance on American pork and creating an imbalance that works in its favor.

Chinese American sticky chicken is popular at chain Chinese restaurants and on food court menus. It's easy to make at home and undoubtedly healthier. The sticky sweet sauce is made with ketchup, honey ...

In his debut cookbook, Som dishes on heritage, flavor, and his delicious new chapter.

N J Ayuk, founder and executive chairman of the African Energy Chamber told China Daily in an exclusive interview that ...