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By Elaine Dunn

Guiyang, capital of Guizhou Province in southwestern China, is not only famous for its beautiful landscape but also its delicately made, hot and numbing cuisine, a legacy of its Miao residents (苗族), one of the 55 officially recognized minority tribes in China.  Yes, numbing.  The main ingredients of Guiyang cuisine are red hot peppers and dried chili powder, believed to be ideal for the cold, wet weather in winter.

One just cannot visit Guiyang without trying its famous fish in sour soup!  This delectable soup is so common and in high demand that it can be had from street stalls.  It is THE traditional Maio soup and each Miao family has its own special recipe!  But all comes in a large pot and rumour is that Miao girls who don’t know how to make it won’t be able to find a husband.

The story behind the soup is that there once was a pretty brew master in the Miaoling Mountains whose wine was sweet as honey and clear as  spring water.  She had many suitors and she used to sing, “with love, water can become sweet wine; without love, sweet wine will turn sour.”  If she didn’t like her suitors, she would serve them sour wine.

The soup can come in a red or white soup base.  The red base is from fermented wild tomatoes and the white, fermented rice. The fish is boiled in the soup base with garlic, ginger, salt, chili, wine and special fragrant spices.  Tofu and vegetables are usually added to the pot just before serving.

Aside from the fish in sour soup, Guiyang is also known for:

A form of Guizhou tapas!  Soft tofu are shaped into balls and deep fried to golden color. They are crispy on the outside, but tender inside. They are eaten with a sour dipping sauce.



Sliced vegetables in rice wrappers 
Think vegetable spring rolls. Fresh seasonal vegetables such as bean sprouts, cucumbers, carrots and deep-fried beans are placed in rice wrappers, eaten with a sour (what else!) and chili sauce.   


Chopped squid is skewered and grilled on a metal plate containing an enormous amount of sizzling chili sauce. These are served hot from street carts.


Mooncakes: a Mid-autumn Festival tradition

By Shilyn Chang, staff writer

Web Food MooncakeGiftBoxes r72There are few things more looked forward to in Chinese holidays than the delicious treats that pop up everywhere as the festivities draw near. In addition to being incredibly appetizing, these specialty dishes remind partakers of the rich history and tradition that surround them. Being part of a culture that is widely known to be in love with food and dining, the Chinese people have come up with tales about their beloved foods, which have been passed on for generations, as if these dishes were heroes of Chinese mythology. One of the most epic of these stories belongs to the mooncake — a widely recognized Chinese treat, yet surprisingly ...

Italian Chinese Food

By Elizabeth Greenberg, Staff Writer

I think this is the first time I’ve ever really disagreed with Jennifer Lee.  She claims in The Fortune Cookie Chronicles that “the only good ethnic cuisine you can get consistently in Rome is Italian.”  I found that to be the case everywhere in Italy but Rome.  There were 3 Chinese restaurants within walking distance of the train station in Rome, and I’m fairly certain I missed a few.  Since I’m never one to miss that kind of opportunity, I dragged my brother to a restaurant on Via Magenta.

It was small, but familiar—there was a “fu dao” hanging on the wall (a Chinese pun intended to bring fortune to a place).  The dishes were likewise small, but the cheapest food I’d acquired in Italy—3.5 Euros a dish, as opposed to the minimum 4 Euros I’d seen for appetizers at Italian restaurants.    All of the waitstaff were Chinese, very friendly, and, much to my gratitude, willing to speak Chinese with me rather than my stumbling Italian.

By Wei Meiqing

The CCTV food documentary series “A Bite of China” so titillated Chinese diners’ taste buds that its ratings soared way above those of established late night drama series and movies. Images of mouthwatering dishes from around China and tantalizing descriptions of their ingredients have made this seven-part series a tasty topic for gourmands on Weibo (Chinese Twitter), one of whom commented, “The sight of these delicacies made me so hungry I was tempted to lick the screen.”

By The China Insight Restaurant Review Committee

How to cure the dog days of summer, when the vacation has been spent and the Minnesota State Fair is not yet in session? Re-visit a favorite Chinese restaurant, of course. Our committee did just that with an evening at The Tea House. This time we went to the original Tea House in Plymouth.  There are now four locations: Plymouth, St. Paul, Downtown Minneapolis and the University of Minnesota.

We began with the appetizer combination platter, which included egg rolls, fried cheese wontons, chicken wings, pan fried dumplings and teriyaki chicken. This is a very traditional platter; all guests enjoyed the sumptuous items accompanied with sauces.

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