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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 | Tianjin-Style Sugar-Coated Fried Dough In Tianjin and Hebei, these are commonly called "tangguozi" and are a popular breakfast snack. They typically consist of two thin sheets of dough with brown sugar spread in the middle, pinched together, and then deep-fried. Once fried, the outer layer is crispy, while the brown sugar inside melts, creating a sweet and molten center. In some places, they are made into a thin, crispy version, often eaten with soy milk or tofu pudding.

100 Ways To Drool

2026.10.07 15:45

100 Ways To Drool | Dried tofu Dried tofu is a popular snack made from tofu that has been pressed to remove most of its water, giving it a firm, chewy texture and a richer soybean flavor than regular soft tofu. It is usually braised, grilled, fried, or served cold.

100 Ways To Drool

2026.09.30 15:00

100 Ways To Drool

2026.10.07 15:45

100 Ways To Drool

2026.09.30 15:00

100 Ways To Drool | Shandong Cowpea Feast When it comes to summer dining in Shandong, one dish—or rather, one ingredient—is hard to miss: "doujuezi," the local name for cowpea, a staple of the region's summer table and a familiar part of Shandong food culture.

100 Ways To Drool

2026.09.29 12:00

100 Ways To Drool | Little puffed flatbread Guokui is a traditional Chinese flatbread, usually round and fairly large, with a crisp exterior and a soft, layered interior. The name literally means "pot helmet," a reference to its shape and to the fact that it was originally baked against the inside wall of a large iron pot or on a flat griddle.

100 Ways To Drool

2026.09.23 17:00

100 Ways To Drool | Chicken-shaped pastries The Chicken-shaped pastry is a snack from Hangzhou, Zhejiang, a baked pastry primarily made from fine flour, salad oil, and red bean paste. It is small and cute in shape, often molded into the form of a chick. It has a crispy exterior and a smooth interior, with a pleasantly sweet taste and a rich, fragrant aroma. It is a delicate snack suitable for people of all ages.

100 Ways To Drool

2026.09.16 18:30

100 Ways To Drool | Roast suckling pig Roast suckling pig is a prized dish in several culinary traditions, where a young pig is roasted whole until the skin is crispy and the meat is tender.

100 Ways To Drool

2026.09.09 14:15

100 Ways To Drool | Guobacai Guobacai is a traditional Tianjin breakfast snack, also known in the local dialect as "Gabacai". It is a savory dish made from soft pancakes and a thick, flavorful sauce.

100 Ways To Drool

2026.09.02 18:00

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