REAL Chinese Food: A Photo Essay

Xinjiang Food: Yellow Noodles - Kashgar, China
Egg noodles piled high at the market in Kashgar, Xinjiang.

Once you get past the mounds of chili-marinated chicken feet and the rows of village dogmeat vendors, Chinese food in China is terrific.

Regional Chinese cuisines and ethnic minority specialties deliver a diversity of flavors and texture. The vast array of peppers, spices and sauces ensure that taste buds rarely grow tired.

To whet your appetite, we dish up a selection of our Chinese food photos, including a special photo essay dedicated solely to the beloved dumpling (jiaozi).

Pork Dumplings - Chengdu, China
Delicious and light pork dumplings in Chengdu, Sichuan.

Over the next couple of weeks, we will sprinkle our blog with observations from our culinary exploration of China – from Turkic Uighur food in the western province of Xinjiang to spicy Sichuan cuisine in southwestern China to street-side hot pot in the coastal city of Qingdao. Prepare your taste buds for something new.

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Comments

  1. says

    Thanks for visiting my blog! This is my first time visiting your website and I’m absolutely LOVING it. Can’t wait to see more of your photos and stories from the road.

  2. says

    We’ll be writing more on Chinese food in the next weeks, so keep checking back!

    I’ve also really enjoyed perusing your website recently – the recipes, articles and photos are wonderful. Although, they are making me a bit more “homesick” for Chinese and Asian foods…

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