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China Foodies Editorial team

The editorial team behind China Foodies, delivering accurate and useful information about A field guide to Chinese food, dish by dish.

Team membersMarla WhitcombDwayne Osterhout

Recent Posts

Tteokbokki Evolution of Tteokbokki: Regional Styles Guide
Food Culture

Tteokbokki Evolution of Tteokbokki: Regional Styles Guide

Tteokbokki Origin of Tteokbokki: A guide to its history
Food Culture

Tteokbokki Origin of Tteokbokki: A guide to its history

Rare ethnic tteokbokki flavors: Local crops define the taste
Food Culture

Rare ethnic tteokbokki flavors: Local crops define the taste

What is the historical context of these culinary styles?
Food Culture

What is the historical context of these culinary styles?

Taste of Jangdan Sik: Understanding the unique profile
Signature Dishes

Taste of Jangdan Sik: Understanding the unique profile

How do musicians manage long performances?
Signature Dishes

How do musicians manage long performances?

How do I pick the best Chinese vegetables?
Desserts & Tea

How do I pick the best Chinese vegetables?

Beijing vs Guangzhou Tea Culture: Deep Dive into Traditions
Desserts & Tea

Beijing vs Guangzhou Tea Culture: Deep Dive into Traditions

Sichuan hotpot: How to make Sichuan hotpot guide
Hotpot & Soups

Sichuan hotpot: How to make Sichuan hotpot guide

How to make Tanghulu at home: Guide to 149 °C syrup
Street Food & Snacks

How to make Tanghulu at home: Guide to 149 °C syrup

Sichuan Tteokbokki Guide: Prepare with these key steps
Regional Specialties

Sichuan Tteokbokki Guide: Prepare with these key steps

Lao Xiao Ramen: How to make Lao Xiao Ramen with 120 proof
Noodles & Dumplings

Lao Xiao Ramen: How to make Lao Xiao Ramen with 120 proof

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