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Sichuan Cuisine

While Sichuan food is available around the world, Sichuan dishes take on an almost electric quality – in both color and flavor – when served in China. Here’s a sample of our favorite Sichuan meals from our travels through the Sichuan Region of China.

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Top 10 Chinese Dumplings

Steamed, fried or boiled; round, crescent, or amorphous; meat or veg; thin-skinned or thick, dumplings in China form a universe all their own.

By no means are we experts in Chinese dumplings. That's a life's work. But we can offer a brief primer and the best of our dumpling experiences in China.

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Top 10 Xinjiang Dishes

We begin our Chinese food series in the same place we entered China: in the city of Kashgar in China's western frontier province of Xinjiang. Like the native Uighur people and their culture, food in Xinjiang province resembles Central Asian and Turkic cuisine more than stereotypical Chinese food.

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Central Asian Food: The Good, the Bad, the Inedible

Mystery vegetables are better than mystery meat.

– the mantra we adopted after eating Central Asian meals for over three months

Although we would not advise an exclusively culinary expedition to Central Asia, the region does have its appetizing moments. Surrounding those moments, you’ll primarily find a nomadic carnivore’s dream or a vegetarian’s nightmare.

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The Lost Table: Armenian Food

Searching hopelessly one night for what turned out to be a defunct traditional Armenian restaurant, we inquired with the locals in Yerevan regarding where we could find good traditional Armenian food. “There,” all fingers pointed in the direction of one of the handful of local kebab joints.

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Lao Food Lowdown

Authentic Lao food can be difficult to find in well-touristed areas like Luang Prabang where Thai curries are often cloaked as local fare. Fortunately for us, we stumbled upon Tamarind Café early in our stay. Its unique menu made a point of introducing and promoting Luang Prabang cuisine.

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A Taste of Hanoi

Everyone raves about the food in Hanoi. However, we found our street-eating selves a bit stymied the first few days of our visit. Not sure if it was the fickle weather, our outlook, or the fear of being served a surprise chicken foot or pig ear, but our initial impression of the cuisine was not quite impenetrable, but less than accessible.

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