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As a winter tradition, the local residents in Enshi will start making "mildewed tofu", a kind of fermented bean curd. E-commerce and modern logistics have helped sell this specialty food to more customers.
The Michelin Guide, perhaps the world's most respected collection of food criticism, recently launched an edition dedicated solely to fine Cantonese food.
The fine dried noodle produced in Gongcheng, formerly article of tribute to the imperial family, is famous for its thin but hollow strings that is a result of more than ten working procedures.
Haidilao, China's biggest hotpot restaurant chain, recently unveiled its first smart hotpot restaurant in Beijing.
Luosifen, which is made of rice noodles boiled and served in soup flavored with river snails and pork bones, is usually sold at roadside stands or night fairs in Liuzhou.
Michelin unveiled the latest edition of its Michelin Guides for fine Cantonese food in Guangzhou, the capital of Guangdong Province, on Monday.
Foodies in Beijing are being offered a Spanish gourmet festival that runs through Nov 11. The month-long feast is at the Minzu Hotel in downtown Beijing, with classic foods served up from the European country's Castile and Leon.
Geng Yanxin started her baking business earlier this year. She puts many artistic elements in her cakes and created a series featuring her interpretations of the world-famous paintings of French artist Claude Monet, such as Impression, Sunrise, Water Lilies and Rouen Cathedral.
Dubbed the "King of pastry", 70-year-old Wang Zhiqiang - who became a pastry chef for Chinese state banquets in his 20s - created mianguo, with his apprentices in 1990s.
As consumers began seeking out new and healthier fillings, mooncakes have evolved to feature various kinds of modern flavors with more of an emphasis on a healthy diet.
