This video was made possible with the support of Shanxi Xing Hua Cun and the Kempinski Hotel Taiyuan. I took three outstanding Italian chefs, all based in As...

La bouillie de sésame noir est à l’origine un plat cantonais, connu en chinois sous le nom de « hēizhīmá hú » (黑芝麻糊).Les ingrédients de ce dessert sont des plus simples : graines de sésame noir, fa…

Hello friends! Previously we asked what kind of noodles you want to see. Some friends replied 'Chongqing Xiao Mian' (Chongqing Noodles), and here it comes!
This time Da Ye's apprentice, Huang Guohui, presents how to cook Chongqing Noodles.
With soft peas, aromatic sauce, al dente noodles, and incredibly fragrant chili pepper and Sichuan peppercorn oil, Da Ye and Er Bai enjoyed this dish so much. Though it's named 'Xiao Mian' (literally 'Small noodles'), never look down upon it!
At the end of this video, Da Ye will talk about his love story with Da Ma. If you are interested in how they knew each other, don't miss it!

En vietnamien, le mot « bánh » (orthographié 餅 en chinois, បាញ់ en khmer) est un terme générique qui désigne tous les aliments fabriqués à partir d’une farine quelconque (blé, riz, tapioca…). On tr…

A home-style dish from Central Yunnan, xiaochao rou (quick-cooked pork) is a fast and easy way to get dinner on the table.

Chao liangfen (stir-fried cold starch jelly) dressed in a spice-filled sauce is so delicious you may just want to skip the cold version.

La chocolatière et cofondatrice de la manufacture Plaq, à Paris, prépare ce gâteau depuis l’enfance. Avec beaucoup d’amour, et de la poudre d’amande en guise de farine.

Grâce aux immenses baies vitrées de sa salle à manger, le restaurant de la Tour d’Argent à Paris peut se flatter d’offrir la plus somptueus...

Everyone has seen the Chinese BBQ meats hanging in the window. But those are often Hong Kong-inspired. In this three-part series, I'm off to Guangdong province, in southern China, to chase the roots of the BBQ meats in the window and meet the people still roasting the old-fashioned way. In this episode, part one, I'm with Chen Naqiao (陈那乔) and his son Chen Weiliang (陈伟良) at their farm restaurant in the Zhanjiang countryside, where they raise, slaughter, roast and serve a local breed of pig from their underground ovens.

Si les Français fêtent le Beaujolais nouveau le 3 ème jeudi du mois de novembre, les Américains ont aussi leur rituel de novembre avec la c...

In this reference video, noodle master Fan Jimei (樊吉梅) from Ding Le Noodle School in Lanzhou demonstrates how to make hand-pulled noodles from start to finish. The recipe is simple (and given in the video) but the process of repeatedly kneading and tearing the dough, while adding an alkaline water (in China, it's "penghui", made from refined plant ash), takes experience to get the dough texture correct.

This video shows the exact process that Fan demonstrates to hundreds of students a year, who then go out across China and into Lanzhou-style noodle shops.

Not one cuisine, not eight, but many more. Our best shot at a comprehensive-ish guide.