Introduction The 紅龜糕, also known as the “Red Tortoise Cake,” or “Ang Ku Kueh” to the Straits Chinese, is a dessert which was typically for religious or ceremonial purposes. The Read More …

From Lei Cha to Lei Cha Fan Hakka Lei Cha (Kejia lei cha 客家擂茶), is a traditional Chinese tea-based beverage from the southern part of China in the Guangdong province. Read More …

 Introduction Zongzi (粽子), or more commonly referred to by the Straits Chinese in Singapore and Malaysia as Bak Zhang, is a sticky rice dumpling wrapped in bamboo leaves which originated Read More …

Jajangmyeon originated from the Chinese dish zhá jiàng miàn 炸酱面, which was a simple peasant meal in Shandong. While zhá jiàng miàn belongs under Shandong Cuisine or lǔ cài 鲁菜 Read More …

Brief History of Taiwan Noodles: The Taiwanese beef noodle soup was introduced by Kuomintang (KMT) Sichuan province veterans who fled from mainland China during the 1900s. These veterans had possessed Read More …

Like many foods we encountered this semester, there are many varying myths on how the food came to be, wonton noodle is no exception. One myth on wonton dates back Read More …

Ramen ラーメン is the Japanese pronunciation of the Chinese characters 拉面 lā miàn. It is a bowl of hot broth hand-pulled noodles that originated in Lanzhou. Lanzhou is the capital Read More …