Chinese Cuisine

Cuisines

American
From Cajun to California
Italian
Including regional cuisines
French
Including regional cuisines
Mediterranean
All other varied cuisines of the Mediterranean
Chinese
Sichuan cuisine

Recipes

Ingredients

My interest in Chinese Cuisine goes back to the two months I spent in China studying Chinese language, in the summer of 2005. I had just graduated high school, it was my first trip outside the US, and at the time I was interested in doing business in China as a career. I spent a month in Beijing, and when I wasn't going to school or hanging out with the cool Chinese people and other foreign students, I was eating dumplings and Beijing duck, and attending 24-dish banquets in the honor of myself and the other students. After a month in school, I traveled to several other cities across China: Tianjin, where I ate gobuli baozi (giant dumplings) and fried dough snacks; Xian, where Muslim street food is delicious remnant of the end of the Silk Road; Chengdu, home to some ferociously fiery hot pot and Kung Pao Chicken; Kunming, city of the delicious "Across the Bridge" noodle soup; Guilin, the place to go for fish cooked in beer; and Shanghai, home of XiaoLongBao dumplings. China is a diverse country with many unique regional cuisines, and its people are friendly and welcoming to a young, foreign traveler.