Chinese Culinary Art Forum
Articles
Confucianism and Tea Culture

Originated in the Spring and Autumn and Warring States period, and after thousands of years of inheritance and development, Confucianism has become the mainstream thinking of the literati and has also influenced every aspect of people's lives, such as the tea ceremony.
The Oneness of Tea and Chan

One day in the afternoon, my friend invited me to a tea gathering. We leisurely walked to the elegant and quiet tea room and sat down on a light green sofa basked in the warmth of the sun.

The Migration of Oyster Omelette

People migrate, and so does food. Oyster omelette (蚵仔煎) is called slightly differently in different regions.

Hakka Yong Tau Foo

Hakka Yong Tau Foo is a common dish in Lingnan region. Guangxi, Hunan and Jiangxi also have their own styles of this dish.

Enjoying Tea with Others is Better than Enjoying It Alone ——Chaozhou Gongfu Tea (Part II)

Mencius (孟子, c. 372-289 B.C.) asked King Hui of Liang (梁惠王, 400-319 B.C.): “Enjoying music alone or enjoying it with others, which is better?”
Enjoying Tea with Others is Better than Enjoying It Alone — Chaozhou Gongfu Tea (Part I)

Chaozhou Gongfu tea comprises three different styles: tea art, tea ceremony, and tea practice.
Kuey Tiaw Kia

In Johor Bahru, the capital of Johor, Malaysia, there exists a snack called the Kuey Tiaw Kia (粿條仔). It’s a unique snack that, even for aficionados of Chinese cuisine, strikes a balance between the familiar and the novel.
Solar terms - The secret of tea in the space-time

When it comes to the twenty-four solar terms are among the “Fifth greatest inventions” in Chinese history. It is not only because it contains a long cultural connotation and historical accumulation but also because it is the “controller” of the growth of all things.
Prawn Noodle: A Dish that Bonds Xiamen, Malaysia and Singapore

Known as Hokkien noodle in Penang and prawn noodle in Singapore, yellow noodles served in a bowl of broth made by boiling prawn heads, shells and pork bones is a popular dish in Singapore and Malaysia.
Loh Bak and Ngo Hiang: Tracing the Paths of Migrants from Fujian to Southeast Asia

When migrants resettle abroad for work, they take their culinary heritage along with them wherever they go. Traditional flavors adapt and find a new lease of life in their new hometowns.

Formation & Promotion of Hakka Stir-fry in Taiwan

Hakka stir-fry is the best-known Hakka dish in Taiwan now. Before 1980s, there were hardly any report on Hakka dishes in Taiwanese mass media.

Tea and Confucianism, Buddhism and Taoism

China's tea culture has a long history, "Tu (荼)" refers to tea in the past, when the primary use of tea was medicinal, with some regions treating it as a drink.

Apam Balik: The Past and Present

The Apong and Apam Balik (曼煎糕, Apam Balik is the pronunciation in Malayalam) are all the much-loved snacks in Southeast Asia. For the source of Apong is still a matter of debate...
Satay in Taiwan Diet

Satay is a common sauce in Taiwan diet. A couple of teaspoons of satay would be added to many fried dishes to refine the tastes.

The Story of Tea-tasting in the Long Cui Cottage

It is said that “Tea fragrance permeates all pages of Dream of the Red Chamber”. Why are there so many descriptions of tea in Dream of the Red Chamber?

One bowl with two pieces has to eat Char siu bao

Charsiubao (叉燒包) may conjure up the image of a white fluffy steamed bun filled with diced barbeque pork in a thick sweet-savory sauce, served in a round bamboo basket...
Hong Kong’s Herbal Tea

Herbal tea (leung cha) is an authentic, indigenous health drink that is familiar to most Hong Kongers...
Nyonya Cake

Nyonya cake is one of my favorite Indonesian snacks. When I lived in Indonesia as a child, Nyonya cake was sold in vegetable markets, pastry stores, school welfare clubs, grocery stores, or by street vendors carrying bamboo baskets from door to door every day.

Ways of Tea Preparing

The ways of tea preparing have been constantly changing through the thousands of years in China history along with the variation of people’s knowledge of tea.

Pastry Egg Tarts

When prepared to enjoy egg tarts, we might hesitate over pie crust and puff pastry crust. Everyone has his or her own favorite.

Fó tiào qiáng

"This year, I've prepared everyone's favorite dish, such as marinated pork feet, braised fish, and Fó tiào qiáng佛跳墙, Buddha jumping over the wall.” In Chinese culture, almost every family has these dishes for their New Year's Eve dinner, and among them, the "King of Fujian Cuisine", Buddha Jumping over the Wall, is the most important dish that alwa
The Lao Zhai Medicinal Candy Hidden in the City of Tianjin

In the course of time, the centuries-old food and the incessant hawking of the folks depict the most vivid scenes of life and the most ancient and simple culture in the city of Tianjin.
Tea Culture and Southeast Asia

China is the origin of tea, the earliest country in the world that has discovered, produced and consumed tea.
Lumpia or Spring Roll? Just Take a Bite!

The story of Duke Wen of Jin and Jie Zhitui in the Spring and Autumn Period adds a historical touch to the Cold Food Festival. Cold Food Festival often refers to the 105-106 days after the Winter Solstice.
Teochew Daa Laang and the argots of The Heaven and Earth Society Part III

As the living conditions improved, Teochew restaurants sprung up like mushrooms in the 1960s, and congee became one of the popular night snacks in Hong Kong.

Teochew Daa Laang and The Argots of The Heaven and Earth Society Part II

From 1910s to 1940s, the Triads became the largest and most numerous organizations in Hong Kong, and some of their branches have evolved into organizations that endangered public order.
Teochew Daa Laang and The Argots of The Heaven and Earth Society

Introduced from Hong Kong to the Chaoshan regions (潮汕地區), the Hong Kong special delicacy Daa Laang (打冷) has become an important part of the local food culture of Teochew (also called as Chiu Chow).

Uses of Tea

Tea leaves are so mysterious that they have been active along the history from the legendary time of Shennong神农氏 till the present, appearing in the tea cups of the people from the royals to the commoners.
Salt Baked Chicken

Salt baked chicken is a dish which can be found in almost all Hakka restaurants worldwide.
Bak Kut Teh

For many popular and iconic Southeast Asian dishes, it is challenging to pinpoint an exact country of origin...
Daliang Milk

When I first stepped into the village of Jinbang in Daliang, Shunde, I was fascinated by the smell of buffalo cheese...
Yukuai

“Yukuai” (魚膾) is the sliced raw fish, which we commonly call it “Sashimi”. The definition of “Yukuai” was found in the chapter Shaoyi (少儀) of The Book of Rites (禮記)
Hainanese Chicken Rice

The story of Hainanese chicken rice is one of resilience and adaptability of Hainanese immigrants as well as quiet determination to preserve their culture
Bamboo sprout

Since ancient times, bamboo sprouts have been a very important foodstuff in Chinese culture. As early as in Book of Songs

A Prose about Tea

Human beings have joys and sorrows, parting and reunion, while objects are alike. Every piece of tea leaves that people drink has its own story,