The history of Northeastern Stewed Goose (东北炖大鹅) dates back to the early Qing Dynasty, but it is more widely believed […]
Northeastern Stewed Goose – A Popular Dish in Northeast China Read More »
Suan Cai Bai Rou, or Saurkraut and Pork Belly (酸菜白肉), has a long history, particularly in Northeast China, where it
Goubangzi Smoked Chicken (沟帮子熏鸡), with a history of over 130 years, was first created in the 15th year of Emperor
Goubangzi Smoked Chicken – A Delicacy in Liaoning Read More »
The origin of “Little Chicken Stewed with Mushrooms (小鸡炖蘑菇)” can be traced back to the ancient Manchu culture. During this
Little Chicken Stewed with Mushrooms: An Invention of the Manchu People Read More »
Guo Bao Rou (锅包肉), also known as “Crispy Sweet and Sour Pork,” originated during the late Qing Dynasty under Emperor
Scallion Braised Sea Cucumber, known as “Cong Shao Hai Shen (葱烧海参),” boasts a rich history that traces back to the
Scallion Braised Sea Cucumber: A Shandong Culinary Gem Read More »