Food from the southern province of Guangzhou is among the best-known among Chinese cuisines.
The roast suckling pig is the most popular dish on the menu at A Better Cooking (ABC) Kitchen in Hong Kong.
The true gourmet will not have to go far to sample delights from Taiwan.
I think a good story should start with a bang. This one does.
How do you capture the palate of a nation of 1.3 billion, especially if you're something of an outsider?
Liberty Exchange is at Two Exchange Square, a place I associate more as a great place to have drinks, but not as somewhere to have dinner.
Mike Peters says "What's the fuss?" about the century egg, while Liu Yujie unmasks the myths behind this much-maligned Chinese delicacy.
Zhao Yuyi, a 42-year-old worker who has been making century eggs for more than a decade, explains the process that turns normal eggs into the deep, dark delicacy.
Pauline D Loh visits a restaurant named after a character from revolutionary writer Lu Xun's novels.
The Chinese are not traditional consumers of milk or other dairy products, but in Guangzhou, milk makes good snacks.
With the long hot summer ahead, it's time to hunt down some fresh flavors for palates depressed by the heat.