China is vast — 34 provinces and regions, each with its own climate, culture, and culinary identity. Most Westerners know Chinese food through the narrow lens of a few dishes: kung pao chicken, fried rice, spring rolls. But the reality is far richer.
Province by Province is a journey to explore every corner of China's food culture. We visit one province at a time, documenting the signature dishes, the street food, the cooking techniques, and — most importantly — the stories behind them.
Our Goal
To build the most comprehensive English-language resource on Chinese regional cuisine. 34 provinces. Hundreds of dishes. Thousands of years of culinary history.
Contact
Have a suggestion? Know a dish we absolutely must cover? Get in touch.