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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 | Northeast China Multigrain Pancakes Northeast China Multigrain Pancakes are a traditional staple food from Northeast China, made from a fermented batter of mixed grains such as corn, rice, millet, and sorghum. Unlike the crispy Shandong-style pancake or the popular breakfast jianbing, this version is soft, chewy, and slightly tangy due to natural fermentation.

100 Ways To Drool

2026.08.19 13:56

100 Ways To Drool | Miancha Despite its name, which literally means "flour tea," miancha is not a tea but a thick, savory porridge. It is a beloved traditional breakfast in Beijing and Tianjin, cherished for its comforting texture and unique way of eating.

100 Ways To Drool

2026.08.12 18:00

100 Ways To Drool

2026.08.19 13:56

100 Ways To Drool

2026.08.12 18:00

100 Ways To Drool | Stir-fried mung bean jelly cakes Stir-fried mung bean jelly cakes are a traditional Tianjin snack made from mung bean starchthat's set into a firm jelly, then pan-fried until crispy on the outside and soft inside.

100 Ways To Drool

2026.08.05 18:00

100 Ways To Drool | Qingdao-style crispy pork belly cracklings Qingdao-style crispy pork belly cracklings are a traditional crispy meat snack and culinary specialty from Qingdao, a coastal city in Shandong Province, China. Often called "compressed meat," it is beloved for its intense savory flavor and unique crunchy texture.

100 Ways To Drool

2026.07.29 15:00

100 Ways To Drool | Roasted sesame cake Roasted sesame cake is a Chinese leavened flatbread with a chewy, soft interior and a crispy, sesame-crusted golden crust. Coated with toasted white sesame seeds, it has a rich nutty aroma.

100 Ways To Drool

2026.07.22 17:00

100 Ways To Drool | Tofu skewers in chicken broth Tofu skewers in chicken broth are a simple yet flavorful snack made of dried tofu sheets (a Northeastern Chinese specialty, thinner and chewier than regular tofu skin) rolled up, skewered on bamboo sticks, and slowly simmered in a rich chicken broth.

100 Ways To Drool

2026.07.15 17:12

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

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