43 posts and 16 photo sets later, we’ve reached the end of a long road of reflection on China, an on-the-fly addition to our around-the-world journey.

The impetus to change our itinerary occurred while we were in Central Asia. Several seasoned travelers and experts, having just come from China, convinced us to seize the moment and visit before the Olympics. We’re glad we did. Continue Reading »

The arc of our travel experience is shaped by the people we meet. Even the most beautiful food and landscape need a human context. With that in mind, we offer a selection of faces - each with a story - that we will recall whenever we reflect on our travels in China.

The following slideshow is our take on China’s ethnic diversity. While these images represent only a fraction of China’s 56 official ethnic groups (there are scores more unofficial ones), we hope they give you a better feel for the various people who call China their home. Continue Reading »

In case our Chinese market video turned your stomach, we offer something a bit more tasteful.

From the friendly Gansu bread man to the the giggling Qingdao dumpling ladies, China unfolds in a video montage of street food and kitchen scenes.

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Where can you find pig face manicures, dog steaks, gambling novice Buddhist monks, snake oil laxatives, and locals getting their teeth replaced on the street? How about dazzling embroidered traditional clothing, mountains of fresh greens, and meat so fresh that it still moves?

Only in China and only in this video.

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To close our Chinese food series, we share a few miscellaneous bits, bites and highlights that we just couldn’t shoehorn into the previous segments. We remember fondly the Chinese dining experience: refrigerator cases full of greens, skyscraper piles of tofu, the flash fry technique, earthy-brown soy and sesame oil chili pepper sauces, and copious condiments.

The Chinese consider the number eight lucky. We can all use a little luck, so we limit our list accordingly. Continue Reading »

Bearded men, women in headscarves, pulled laghman noodles, pressed pomegranates, a boy who prepares his own vinegar sauce, and two Hoshang dumpling makers doing a dance around a traditional ceramic oven. This is China’s Kashgar night market. Continue Reading »

Málà - numbing and hot – that’s Sichuan cuisine. The wild Sichuan peppercorn (huājiāo), a little bit pink, a little more purple – really sets Sichuan cuisine apart. Take a bite of one and your mouth tingles as an addictive numbness makes its way to your lips. This is the má. Combine it with the characteristic hot blanket of chili peppers – the là – and you have discovered the magic of Sichuan cuisine.

While Sichuan food is available around the world, Sichuan dishes take on an almost electric quality – in both color and flavor – when served in China. Here’s a sample from our travels. Continue Reading »

A checklist: four days, three ethnic village markets, stacks of smoked dogs, and one testicle stand. Guizhou Province exuded tradition; it was China at its most authentic and at times its most eye-popping. Continue Reading »

I sat down today to sift through our video footage from China with the intent of making a Chinese market video; I barely made it past the town of Kashgar (Xinjiang). What an incredible place.

Buried in the footage, I laughed my way through a procession of wooly camels, stubborn donkeys, cowboys and sheep at the old world Sunday livestock market. Continue Reading »

Can (wo)man live on dumplings alone? The answer in China: Yes!

Steamed, fried or boiled; round, crescent, or amorphous; meat or veg; thin-skinned or thick, dumplings in China form a universe all their own.

By no means are we experts in Chinese dumplings. That’s a life’s work. But we can offer a brief primer and the best of our dumpling experiences in China. Continue Reading »