Introducing Xiaba Fang: The Place We Called Batou

Scroll down to see Xiaba Fang (Batou) map and directory It’s around 9 pm on a Saturday and you’ve been trudging through an eternal week in anticipation of a party

Renting A Partner

Family, encouraged by tradition, always want their children to reach milestones quickly, but are they pushing too hard? Since a desperate man once posted an ad looking for a fake

What’s Eating China: Exploring the Middle Kingdom’s Eight Main Cuisines

When I first came to China over four years ago, I obliviously thought all Chinese food was the same. Growing up in the U.K., I was given a false presumption

What’s Eating China: Shangdong Cuisine

Shandong cuisine—as it is known today—was created during the Yuan Dynasty. Over time, it gradually spread to other areas in northeast China: Beijing, Tianjin and even the Emperor’s palace, where

What’s Eating China: Sichuan Cuisine

Colloquially known as the “heavenly country,” due to its abundance of food and natural resources. Most Sichuan dishes are very spicy, although a typical meal includes some more mild options

What’s Eating China: Anhui Cuisine

Anhui cuisine (安徽菜; ānhuī cài) is derived from the native cooking styles of the Huangshan Mountain people and is similar to Jiangsu cuisine. Thanks to ample uncultivated fields and forests

What’s Eating China: Zhejiang Cuisine

Zhejiang cuisine (浙菜; Zhècài) originates from the traditional ways of cooking from around the south of Shanghai to the former Chinese capital of Hangzhou. In general, Zhejiang food is not

What’s Eating China: Jiangsu Cuisine

In general, Jiangsu cuisine’s texture is characterized as soft, but not to the point of being mushy. For example, meat may feel quite delicate, but would not fall from the

WHAT’S EATING CHINA: Hunan CUISINE

Chairman Mao Zedong’s home province of Hunan is renowned throughout China for its fiery flavors. Also called “Xiang” cuisine, it consists of cooking styles from the Xiang River region (near

What’s Eating China: Fujian Cuisine

Most notable from the Fuzhou region, Fujian-style cuisine is renowned for being tender and light, yet flavorful, with a particular emphasis on umami (savory) taste. Known in Chinese cooking as