GoldthreadTag Archive

Hairy tofu is what its name suggests: tofu with wisps of white hair growing out of it. The hairs are the result of a fungal spore that inoculates the tofu, giving it a texture akin to blue cheese. It’s a beloved specialty in the Chinese province of Anhui, where people… Continue Reading Why Is This Chinese Tofu Hairy?

After retiring from his office job, Li Cong opened a restaurant that serves traditional Shanghainese fare that few others still make. His most popular items include fermented bean curd, also known as “Chinese cheese,” fresh scallops, and fish liver. But what makes Shanghainese cuisine unique? Chef Li shares the philosophy… Continue Reading Shanghainese Dishes, Classic But Quirky (Chef’s Plate Ep. 12)

When it comes to Chinese food, eight regional cuisines make up the essence of almost all of its styles and flavors. These regional cuisines are different from province to province. Today we will go to 4 different households to experience 4 different gourmet cuisines – Cantonese, Hunan, Jiangsu and Zhejiang.… Continue Reading PREMIERE! The Top 8 Chinese Regional Cuisines Part 1 | EP23 Open China

Guanniu, or Chinese bullfighting, is a traditional sport of the Hui ethnic minority. These Chinese athletes in Jiaxing, Zhejiang province practice kung fu for years in order to take down a bull, but this sport is not without controversy. **NEW VIDEOS EVERY MONDAY, WEDNESDAY, AND FRIDAY **FOLLOW US ON IG,… Continue Reading Inside a Bullfighting School in China

Last time, we went to 4 different households and experienced 4 different gourmet regional cuisines out of the 8, which are Cantonese, Hunan, Jiangsu and Zhejiang. Today, we will take you to another 4 households to show you Shandong, Fujian, Szechuan and Anhui cuisines. Who’s ready to get ‘em all?… Continue Reading The Top 8 Chinese Regional Cuisines Part 2 | EP25 Open China

If you only had one day in Shanghai, what should you eat? Shanghai native and self-described foodie Wilson Mao takes us on a food crawl to try some of his favorite places. This is the ninth episode of our 13-part series on Chinese food called Eat China. In the next… Continue Reading Shanghai Food Tour: Best Soup Dumplings, Pan-Fried Buns, and River Shrimp Ceviche – Eat China (S1E9)

What does your family eat during Lunar New Year🧧? Chef Lucas Sin, of Nice Day and Junzi Kitchen fame, is here to teach you how to make Chinese ingot-looking egg dumplings that symbolize fortune. They’re his family’s go-to dish during the festival! And they’re very easy to make. Recipe: https://gt4.life/Lucas-Sin-Egg-Dumplings… Continue Reading Lucas Sin’s Lunar New Year Egg Dumplings | A Basic Chinese Dish

If you find your shumai in Houston, Texas especially authentic, you have Hoi Fung to thank. He is the first chef who brought authentic Cantonese cuisine to the city in 1982 after moving from Hong Kong. source

In China, crayfish is king. Chinese people consume 90% of the world’s crayfish every year. But the species they eat is not actually native to China. Just a few decades ago, it wasn’t even considered food. So how did crayfish end up becoming such a beloved dish? We talked to… Continue Reading How Louisiana Crayfish Became China’s National Dish

Missed our Eat China special that aired on the Asian Food Network? Enjoy the full episodes right here. There’s not just one type of Chinese food. This is Eat China, where we dissect Chinese cuisine region by region to understand the sheer variety of flavors and techniques that have evolved… Continue Reading Eat China Special: Spicy Sichuan (E2)