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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 | Shanxi buckwheat jelly Shanxi buckwheat jelly is a traditional savory snack or light dish from Shanxi province in northern China. It's particularly famous in areas like Lüliang and Pingyao. It is made primarily from buckwheat flour, which gives it a distinctive grayish-brown color, slightly coarse texture, and a nutty, earthy flavor.

100 Ways To Drool

2025.12.17 16:49

100 Ways To Drool | Grilled oysters Grilled oysters are a popular seafood dish prepared by cooking oysters (usually in their shells) over direct heat, such as on a grill, charcoal fire, or in an oven.

100 Ways To Drool

2025.12.10 15:30

100 Ways To Drool

2025.12.17 16:49

100 Ways To Drool

2025.12.10 15:30

100 Ways To Drool | Pig's blood curd & intestines with Chinese chives Pig's Blood Curd & Intestines with Chinese Chives is a savory dish. It combines two distinct offal ingredients with the strong, garlicky fragrance of Chinese chives. It's a dish prized for its contrasting textures and robust, "iron-rich" flavor.

100 Ways To Drool

2025.12.03 15:30

100 Ways To Drool | HK-style cold-braised skewers HK-style cold-braised skewers are a popular street food in Hong Kong. They typically feature marinated and cooked skewered meats, seafood, or vegetables that are then chilled and served cold.

100 Ways To Drool

2025.11.26 15:05

100 Ways To Drool | Deep-fried pork intestines Deep-fried pork intestines are a celebrated street food and restaurant dish prized for their fantastic contrast of a shatteringly crispy exterior and a tender, flavorful interior. The large intestines of a pig have been cleaned, often boiled or braised, and then deep-fried until crispy.

100 Ways To Drool

2025.11.19 16:00

100 Ways To Drool | Steamed rice rolls & siu mai platter Steamed rice rolls & siu mai platter is a classic dim sum combination in Cantonese cuisine, consisting of two popular dishes served together on a single plate: steamed rice rolls and pork and shrimp dumplings (siu mai). It's a fulfilling and balanced choice for breakfast or brunch.

100 Ways To Drool

2025.11.12 17:29

100 Ways To Drool | Three fried stuffed treasures Three fried stuffed treasures is a traditional Cantonese dish featuring three (or more) different vegetables, each stuffed with a seasoned fish or shrimp paste and deep-fried to perfection. It's prized for its combination of textures (crispy, tender, and bouncy) and flavors (savory, slightly sweet, and subtly bitter).

100 Ways To Drool

2025.11.05 14:41

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