Rumors have been swirling around the Chinese internet about jianbing makers wildly out-earning the entry-level, college-graduating youth of today. But how much of that is actually true? Netizens have been sharing stories about a Jianbing chef making 30,000 RMB a month ($US 4,476), and commenting things like, “you graduated from an elite university and how
Huaiyang cuisine encompasses the region between the Huai and Yangtze Rivers, including Shanghainese food (which is considered a bastardized version of Huaiyang thanks to the city’s historical foreign influence). This type of local cuisine is known for being quite sweet and sour; sugar and vinegar are added to almost every dish. Dishes most often include
If you’re sick of doing the old point and grunt routine when you’re at your local jianbing vendor in China, why not take a few minutes to learn some Mandarin that will help you look like a pro. It’s time. It really is. Do it for World Jianbing Day (April 30 from 2019 ’til eternity).
Yogurt was most likely brought to China by the Mongolians, who are known to have consumed it every day at the time they invaded China. It also possibly travelled to Beijing along the Silk Road. Either way, yoghurt was originally produced by ancient nomadic herder populations that carried the day’s milk with them in goat
One of the region’s most famous dishes, xiaolongbao (or soup dumplings), can be spotted streetside in towers of steaming bamboo baskets. The thin dumpling wrapper encases minced pork and liquified pork gelatin. To eat, you dip the dumpling in rice vinegar steeped with ginger, then slurp out the piping hot pork soup carefully before you