Culinary Blog

Spring rolls - The thousand-year-old magic of spring on the tongue
from Wang Yutong
Lion's head - a classic Huaiyang dish
from Wang Yutong
Why they say in China: "Drink more hot water
from Kitty Cai Allegro

China travel etiquette: How not to lose face
from Kitty Cai Allegro

Discover China's morning specialities
from Kitty Cai Allegro

China's 24 seasons & TCM nutrition throughout the year
from Kitty Cai Allegro

A feast through the ages: immersive eating in China
from Kitty Cai Allegro

Lantern festival - a festival of lights, tradition and togetherness
from Kitty Cai Allegro

Mushrooms: the timeless spirits of the wilderness
from Kitty Cai Allegro

China Foods Alliance takes shape - a project close to our hearts
from Kitty Cai Allegro

Cantonese cuisine meets Swiss ingredients
from Sinmei Cheung

Culinary train journey through China - food on rails
by David Feng

Tea ceremonies - a gentle pleasure and a bridge to Chinese cuisine
with Amanda Dong / Tingyu Teahouse

Through the stomach to the heart - Culinary cultural mediation with Dali Long
by Dr Markus Roth / CSC

Childhood memories from Chengdu
from Donghua Li

The winter solstice
from Kitty Cai Allegro

Chinese New Year: From Laba to Lantern Festival
from Kitty Cai Allegro

Chinese New Year: a global cultural festival
from Kitty Cai Allegro

The return of Li Ziqi
from Yuan Gössi

The flavour of ChaoShan cuisine
from Kitty Cai Allegro

The rich cultural heritage of exotic meats, insects and larvae
from Yuan Gössi

The cultural significance of offal in Chinese cuisine
from Yuan Gössi

Chopsticks: Small chopsticks with big stories - Types
from Yuan Gössi

Cultural significance of chopsticks in East Asia
from Yuan Gössi

History of chopsticks - from origin to the Tang Dynasty
from Yuan Gössi

Harmony of the 24 sun stations
by Susan Wei Wang

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