Extended reading read the following entries from the blog of a food critic who is eating his way through traditional chinese foods. eating in china the seventh of march situation hot pot, the mouth watering hot pots of situations are as famous overseas as they are in china, and the hot flavor is enough to heat up a cold midwinter evening or to let loose rivers of sweat on a summer afternoon. I gave IT my first try last night, together with a few local friends, as the soup bubbled slowly over a gas burner in the middle of the table, its surface was covered with a beautiful layer of peppers, spring onions and red oil. Slowly at first, and then faster and faster, we tipped plates of fresh meat, fish and vegetables into the pot, a hot flavor quick in our laughter and conversation, making the meal the perfect way to relax with friends. Huan hot pots are perfect for the damp, foggy climate in which they were invented. They are believed to have started off in the late ching dynasty, is a way for boatman on the yancy river to keep warm during the cold and wet winters. In the beginning, the delicious dish was made simply by boiling vegetables, chillies and situation peppers in water. Over time, IT has expanded to include multiple options of soups, vegetables, needs and sauces, appealing to people of different tastes. What I love best about situation hot pots is that they offer a great opportunity to socialize with friends. Since a milk can last for hours, I instead became a big fan of situation hot pots, and i'll soon be back for more. The twelve of August nanjing salted duck salted duck is nann's most famous food export. Serve plain in thin White slices, the meat is juicy and sault. I each naming salted duck, take several days to prepare, and the process includes salting, dwg, boiling and cooling. As I finished my first helping on a recent afternoon in nanjing, my host chef shang told me a little more about the dish. The countryside around nanjing has been famous for its ducks for centuries. Its countless waterways make the area perfect for raising water birds. A local history boot from the latching dynasty praised sault duck in particular, saying IT was without equal. Traditionally, ducks is considered to have cooling properties, so what is appropriate for the hot summer months? Nowaday people eat salted duck all year around, and IT is estimated that tens of thousands of ducks are consumed every day in IT. Definitely hit the spot when I tried IT, and IT has become one of my personal favorites. The eighth of december canonise dim sung in guangzhou. Morning tea is such an essential part of the daily routine that have you had. Your tea has become the local version of good morning vote. Houses have been common in china since the ten dynasty. The cantinas innovation of the mid seventh century was to serve tea together with a variety of light dishes or dim. The concept took off, and today guang jos restaurants stimulation ers appetite with over a thousand offerings, each more delicate and delicious than the last. The cantons do not hurry over their breakfast, as I found when I visited a restaurant in one jos old city center this morning. The emphasis is rather on conversation about business, family or pleasure, and locals can spend hours together chatting, drinking tea and working their way through the menu from beef balls to rise noodle roles. There are various dishes that have been made, boiled, steamed or fried. A single visit is not enough to appreciate everything, and I have a long list of dim, so I still need to try.