Over the last couple of weeks, we have tackled the role of colonialism in Asian food history. Since the sun is finally out and the...

On February 24, The New York Times published an opinion piece, “Why Did the Coronavirus Outbreak Start in China? Let’s Talk about the...

Do you like halva or flaky Chinese New Year candy? Then read up on the history of this cosmopolitan treat.

Chopsticks are ubiquitous in Asia. They are so essential to everyday life that the region -- which encompasses China, Korean Peninsula,...

Guest Blog by Brian Dott, Whitman College

A blog by Jin Feng, professor of Chinese at Grinnell College

Mung bean starch jelly is a popular food in China, especially during summertime. When the smooth, bouncy, and cool jelly slides down the...

Chinese food is known for its diversity. But in the last two decades, a new trend is emerging: an increasing number of people have turned...

Ever wonder what the rulers of China ate? Read all about the history of a sweet milk curd made with.... none other than rice beer.

Many people think that Chinese American food was invented in the form of chop suey during the California Gold Rush. In fact, the Chinese...

Spicy, fragrant, and mint, this pastry reportedly came out of the emperor's own kitchen. Read all about it.

In the mood for something simple and decadent? Try this 17th-century pastry from Suzhou. It's flaky, sweet, and storied.

Nowadays, we associate Tibetans and Mongols with milk tea. But the Chinese once could not get enough of the stuff.

Who came up with the idea of mixing milk with black tea? If you think Europeans were the first to do this, think again.

Think cheese wontons were invented in the USA? Think again. Here's a 16th-century recipe!

Buttery, fluffy, and fragrant -- these steamed buns used to delight people in the Song dynasty.

It can be hard to imagine Chinese food full of dairy. Here's a recipe that will not only help you imagine the past, but also tempt you.

Here's a recipe for a fourteenth-century Buddhist feast. It's vegetarian but rich and filling.

Wanna get away from milk, but not sure about soy? There’s good news. I have an ancient Chinese recipe. It tastes better than the almond milk