Typically found in southern China, ciba is often eaten as a dessert. Few places still make it by hand, but this man in Dafang has been doing it the traditional way for over a decade.

Tea eggs are a popular snack across mainland China, Taiwan and Southeast Asia, characterised by dark-brown lines that cross the egg white. Making them is a time-consuming process that can take anywhere from a few hours to a whole day.

Banlangen made headlines last year when it was touted as a possible coronavirus remedy. But in southwestern China, the herb is mostly used as a dye for clothing

There are more than 50 million antique books in China, but only a handful of people are trained to repair them.

For generations, Tibetans have been using yak milk and butter to protect their skin from the harsh conditions of the plateau

Lin Yonghua learned how to make watches by taking them apart. Now, he is one of China’s few Swiss-accredited watchmakers

The giant pastry is called a guobing, which literally means ‘pot biscuit’ because it resembles the mouth of a giant pot.

Pot-lid noodles are a speciality of Zhenjiang, where shopkeepers insist their particular cooking method makes a difference

It is made by stretching dough to over 30 metres, which is why some people consider it the longest noodle in China.

Thirty years ago, Du Yaying went to prison for her part in running a gambling den. Finding her passion for food, she is today the chef and owner of a popular restaurant in Xiamen, China.

Siu mai is popular street snack in Hong Kong, but its origins can be traced further north to Inner Mongolia.

For thousands of years, farmers have used the Chinese calendar to figure out the best times to plant and harvest crops.

Oyster omelettes, or pancakes, are a street food staple in Taiwan and Xiamen. Legend has it that the dish originated in the throes of battle.

The fiddle-like xianzi has been part of Tibetan folk culture for centuries. But the number of people who can make the traditional instrument is dwindling.