Welcome to Taotieh, where we showcase the delights of Chinese regional cuisines through recipes, articles, images, and videos.
You’ll not only learn the stories and history behind China’s four major styles of cooking, but also the most classic recipes in each region, and where you might find them in the United States. Beyond that, we’ll equip you with everything you need to know about Chinese cooking.
A geographic diverse China, a nation the size of United States, gave birth to a wide range of culinary traditions that many people in the west are largely unaware of. The traditions and flavors vary dramatically by region: the Sichuan cuisine is spicy and aromatic while Huaiyang cuisine is light and refreshing; the Cantonese are famous for unique and audacious dishes, and Shandong cuisine features savory dishes perfected for royalty. In China, there’s something for every palate!
Before you move on, let me welcome you with a proper Chinese custom:
Have you eaten? If not, Let’s eat!
She grew up in Nanjing, China, a teeming city four hours southwest of Shanghai. Among other things, it’s known for its culinary specialty, duck – every part of the bird—prepared in an infinite number of ways.
Frustrated by American Chinese takeout, she started Taotieh in 2012 as a school project to explains what authentic Chinese food looked like. She’s also a full-time food editor at Panna and has worked with countless Michelin-starred and James Beard Award-winning chefs, travelling across China and America for food stories to share with her readers.
He immediately knew there was something there; something that other American Born Chinese could relate to. An urge to get back to their roots and eat something familiar, something that they grew up with. Together, Shanshan and Dave try to fill that need, and work to bring more authentic Chinese recipes and traditions to their readers and fans.
The Chinese said that the dragon king had nine sons.
All of them were sinful monsters.
Tao Tieh was the fifth: the gluttonous monster.
He had a gigantic head and an infinite mouth.
No body. He ate his body.
He had a ferocious appetite.
Later, civilization taught TaoTieh manners and restraint,
although he kept his appetite for good food.
That’s why today a Chinese gourmand refers himself as a TAO TIEH （饕餮）