While it's true that dessert is not the highlight on most Chinese menus, there are certainly lots of choices for modern and more traditional Chinese-style desserts available here, and now.

Five-color sticky rice, a traditional festival food for the Zhuang ethnic group in South China, gets its name because the rice is dyed with herbs that yield five colors: black, red, yellow, white and purple.

Whether you are traveling in the north or the south of China, one delicacy you are almost sure to find on the menu is jiaozi, ear-shaped dough dumplings with various fillings.

Asian delicacies. Scene a Cafe at China World Hotel is serving up a noodle feast - from Beijing noodles to Singaporean laksa - and wok dishes.

One of my favorite dumplings of all time is what is commonly known as the little soup dumpling, or xiaolongbao.
As a child abroad, I enjoyed the times when my mother would steam some of these frozen goodies bought from the freezer section of the local Chinese grocery. She always told us to be very careful while eating these little parcels as they were filled with hot soup and could easily scald us. We tried to listen, but they were so tempting, we often did just what she told us not to.

Is there ever such a thing as too much garlic? Not unless you are one of those creatures of the night that sprout wings and drink blood. Pauline D. Loh sings an ode to the ultimate herb.

It's that time of year again when the Easter bunny comes to town and visits many dining establishments in Hong Kong with chocolate eggs for the little ones and photo opportunities for all.

According to a survey by the Da Zhong Dian Ping website, hot pot is Beijingers' top choice and the average bill for eating out in the capital, about 50 yuan per person, is the highest of the five cities, including Shanghai, Guangzhou, Nanjing and Hangzhou.

If you go to Jiangsu province in springtime, cattail is a delicacy that you should not miss.

Add sesame sauce to the andrographis leaves and sesame sauce and mix well. Slice the tomatoes, lay on top of the mixture, then sprinkle with fresh dried mushroom cookies and fried garlic slices.

Flowery flour buns, also called “huamo” or “mianhua” is a kind of flower-shaped steamed bun that is very common in North China. As the name implies, huamo is made with flour. Fermented flour is kneaded into various shapes such as animals, gourds, fruits and flowers, and then steamed and finally colored, and the beautiful colors make them look particularly delightful and appetizing.

Mothers know best, and the Chinese mother it seems, knows even better than most on what to feed her family. Pauline D Loh looks at some new food rules based on old adages.

The Bund has always been the premier location for high-end restaurants in Shanghai, and many international restaurateurs have taken advantage of this and prospered.

It's been a really short spring and according to the Chinese almanac, summer is here. Pauline D. Loh looks at some healthy recipes for that change in season.

The lunar calendar is filled with festive days marked by food and heroes. We will soon celebrate Duanwu, or the Dragon Boat Festival, and Pauline D. Loh suggests some sweet dumplings for the occasion.

Southern savory meat dumplings

The cuisine of Nanjing, capital of Jiangsu province, is more famous for its "small eats" than its main courses.

Blooms once used to allay hunger are appearing more often on dinner plates

For a traveler in a strange land, local feasts and rare delicacies are not always the best choice if one does not want to be ripped off or get sickened by unfamiliar food.

The zongzi rice dumpling is not the only famous Chinese food wrapped in leaves. Bundled in a package of scented lotus leaf, nuomiji, or sticky rice chicken, is a must if you are hungry for dim sum in Guangdong province.