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100 Ways To Drool | Unlocking flavor secrets of stir-fried pork kidney: Precision scoring and high-heat cooking The wheat-ear-shaped pork kidney slices curl gracefully within the plate, while the wok aroma rises, sealing in the fleeting freshness. Rooted in the centuries-old tradition of Shandong cuisine, stir-fried pork kidney has become an irreplaceable classic, known for its meticulous knife skills and precise control of heat. To unlock the flavor profile of this signature dish, we visit the classic Xiaoguanghan restaurant in Jinan. Guided by Head Chef Dou Guangwu, we witness each step of this traditional dish's preparation, from selecting the ingredients to the final dish.

100 Ways To Drool

2025.11.20 12:03

100 Ways To Drool | Double sweetness: When Hangzhou dish braised ham in shoney sauce meets Yunnan rushan cheese Among the 36 signature dishes of Hangzhou, braised ham in honey sauce stands as a legendary creation. Its ingredients are carefully selected, using only a small section of the finest Jinhua ham, specifically from the "middle block."

100 Ways To Drool

2025.10.30 11:01

100 Ways To Drool | Century-old intangible heritage: Harbin's 'liquid bread' kvass goes viral Raising glasses of freshly brewed kvass on Harbin's Central Avenue, tourists from southern China drank deeply, marveling at the "strong bread flavor" and claiming it must be the same drink Pushkin called "as essential as air." The moment thrust the century-old Churin Kvass back into the spotlight.

100 Ways To Drool

2025.09.25 14:00

100 Ways To Drool | Vegetable roll Henan Cai Mang (vegetable roll) is a traditional steamed stuffed bread roll originating from Henan Province in central China. It is a popular homestyle dish that has been enjoyed by local families for generations.

100 Ways To Drool

2026.07.08 16:11

100 Ways To Drool | Shacha Seafood Pot: Quanzhou's thousand-year-old maritime soul in single simmering pot In the thousand-year-old port city of Quanzhou, Fujian, the essence of the mountains, the sea, and time itself is simmered together into a pot of rich fragrance—the Shacha Seafood Pot. Born from the intertwining of foreign cultures and local flavors, it has grown richer over the local hearths and has now become a beloved "online-famous dish" found in every street and alley.

100 Ways To Drool

2026.07.02 10:00

100 Ways To Drool

2026.07.08 16:11

100 Ways To Drool

2026.07.02 10:00

100 Ways To Drool | Fuzhou-style fish balls Fuzhou-style fish balls are a celebrated specialty from Fuzhou, the capital of Fujian province, and are quite distinct from the plain fish balls you might find elsewhere. Their claim to fame is a savory, juicy pork filling encased in a bouncy, springy fish paste shell.

100 Ways To Drool

2026.06.23 15:29

100 Ways To Drool | Chaoshan-style braised lion-head goose Chaoshan-style braised lion-head goose is a famous traditional delicacy from the Chaoshan region of Guangdong, China. It features the lion-head goose, one of the largest goose breeds in the world, known for its lion-like head shape and rich, tender meat.

100 Ways To Drool

2026.06.17 16:30

A Minute with Antiquities | Tang Dynasty Sancai Heavenly King figurine The Sancai (tri-colored) Heavenly King figurine is one of the most representative ceramic burial sculptures of the Tang Dynasty's golden age. Originating from the形象 of dharma-protecting deities in Buddhism, it was sinicized and transformed into a formidable Chinese warrior figure, used as a tomb guardian to ward off evil spirits.

100 Ways To Drool

2026.06.15 09:30

100 Ways To Drool | Steamed abalone with passion fruit Steamed abalone with passion fruit is an innovative dish that combines the sweet and tangy flavor of passion fruit with the delicate, briny taste of fresh abalone.

100 Ways To Drool

2026.06.10 15:45

100 Ways To Drool | Taste from Yellow River: How a carp becomes Shandong icon Oil sizzles in the wok, and a sweet-and-sour fragrance drifts through the air. Golden carp fillets take shape in the hot oil, then turn crispy with a second fry. For many, this is the most vivid memory of Shandong cuisine. Sweet and sour carp, a seemingly ordinary traditional dish, has been endowed with the weight of time through repeated cooking over the years.

100 Ways To Drool

2026.06.04 10:00

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