Mi QUan

By The World Desk BEIJING — To understand the vast culinary geography of China, one need look no further than a simple bowl of noodles. Across twenty-three provinces,…

By The World Desk BEIJING — In the historic hutongs (alleyways) of China’s capital, the sound of a wooden spoon striking a cast-iron wok signals the preparation of…

By The World Desk SHANGHAI — While the dramatic flare of flame and the physical art of stretching dough capture the eye, the true flavor engine of Chinese…

By The World Desk BEIJING — In the world of Chinese noodle craftsmanship, if the noodle provides the body and structure of a bowl, the broth (Tang) is…

By The World Desk BEIJING — In Chinese culinary lore, there is a saying that encapsulates the nation’s deepest agricultural divide: Nan Mi Bei Mian—”Rice in the South,…

By The Features Desk CHENGDU, China — To the uninitiated, a first encounter with Sichuan cuisine is often marked by a startling sensation. A few bites into a…