Tiger Bone Wine originates from Beijing, China. It was invented by Li Shizhen, a renowned pharmacologist of the Ming Dynasty. In ancient China, the strength of the tiger was highly esteemed, and the animal was regarded with great respect. As such, tiger bone wine was commonly consumed by royalty and nobility throughout the dynasties to invigorate vitality, promote blood circulation...
Bean Flour Crispy Candy is a Beijing-style confection with a history of over 100 years. Made from plump soybeans that are roasted and ground into powder, along with ingredients such as white sugar, sesame seeds, and osmanthus, it is crispy, sweet, light yellow in color, and has a unique flavor. Its production method is the same as that of black sesame crispy candy. Bean Flour Crispy Candy boasts the fragrant aroma of soybeans and has become an ideal tea-time treat. This candy comes in both flake and strand forms, with the strand version being the most flavorful. Thanks to its great quality and affordable price, it is very popular among consumers.
Jade artifacts…
The history of Turkish rugs dates back to the Bronze Age around 3000 BCE. In the 5th century BCE, the Persians learned this craft from the Medes (an ancient ancestor of the Turks). Carpet fragments unearthed from Mount Altai in 1949 were confirmed by archaeologists to be the work of the Medes.
The name of Indian God Oil is widely known. Originally, it was not solely used for intimacy between partners. Some devout practitioners who went to the mountains for spiritual cultivation would apply the oil all over their bodies, which seemed to provide a protective effect. Indian God Oil was originally called Buddha’s Fragrance, carefully formulated by a renowned Buddhist monk.
Paratha originated in the Malay Peninsula region of Southeast Asia and was a traditional food of the indigenous Malays. Later, with the development of maritime trade, it spread to India, where its preparation method was greatly improved and refined. It gained fame through India and thus came to be known as Indian Paratha. It later made its way to China, where it won the hearts of many consumers due to its unique flavor...
Wool is one of Australia’s pillar industries. The country produces about one-quarter to one-third of the world’s total wool output, and wool exports account for over 10% of Australia’s total export earnings. While agriculture contributes around 15% to Australia’s GDP, and the sheep farming sector accounts for an even smaller share, its global reputation in sheep husbandry is unparalleled...
The didgeridoo originated in northern Australia and is one of the most popular artworks among tourists. This culturally rich instrument is made from eucalyptus branches hollowed out by termites, then cleaned and fitted with a mouthpiece coated in beeswax or resin. It is played similarly to other wind instruments. Didgeridoos vary in length from one to one and a half meters.
Indigenous weaving is one of Australia’s traditional handicrafts. The Aboriginal weaving technique, known as buyu, has been in use for thousands of years and continues to captivate many visitors with its traditional designs and materials. Traditional woven items include canoe sails, fishing nets, ropes, fish traps, and rope artworks.
Minced Meat Pastry is a type of imperial snack among Beijing’s street foods. The way the pastry is made differs from ordinary baked wheaten cakes. It involves preparing fermented dough, then mixing it with a bit of alkaline water and some white sugar until well blended. The dough is then divided into small pieces, which are flattened into round discs using the palm on a work surface. Holding one disc in one hand, another small dough ball weighing about 2 grams is coated with a little sesame oil and placed in the center of the disc. The small ball is then wrapped inside, and the whole is pressed into a flat, round cake about 5 cm thick. The surface of the pastry is brushed with sugar water, sprinkled with sesame seeds (with the seed side facing up), and then baked on a specially designed griddle over charcoal fire. When eating, the pastry is split open to take out the small dough ball, creating a hollow in the center to be filled with stir-fried minced meat.
Su Zao Rou is a special dish from old Beijing — neither a home-cooked meal nor a banquet delicacy. The term “Su Zao” does not refer to imitating the flavors of Suzhou. In fact, the recipe originated from the Qing imperial palace. It combines various Chinese medicinal herbs and spices, which aid digestion and strengthen the spleen. The cooking process emphasizes slow simmering over a low flame, and “Su Zao” also carries the implication of “crispy-style” preparation.
The Beijing Black Pig was developed through crossbreeding the local Beijing black pig with Berkshire, Yorkshire, Soviet Large White, and Caucasian pigs. It is mainly distributed in the suburban districts of Beijing such as Chaoyang District, Haidian District, Changping County, Shunyi County, and Tong County. It has also been introduced to provinces including Hebei, Henan, and Shanxi. The Beijing Black Pig has an all-…
Cuisine: Beijing cuisine; Flavor: Salty-sweet; Price: 40–80 RMB; Introduction: A famous dish of Beijing's Tan Family Cuisine, made primarily with pork knuckle through boiling and steaming. The finished dish features a bright red color, tender and flaky meat, a gelatinous sauce, rich flavor, and a well-balanced salty-sweet taste. It is highly nutritious and helps improve skin elasticity and beauty. Ingredients: Boneless pork
As the name suggests, "Erguotou" refers to the "head" of the liquor that comes out during the second round of distillation. This liquor is the purest, free from off-flavors, with a high alcohol content yet not overly harsh—it is truly rich, mellow, and fragrant. If only the 60-proof liquor is taken and sealed in jars underground for prolonged aging, the resulting liquor becomes even more delicious, known as the famous "cellar-aged liquor."
The Beijing Special Eight-Treasure Seal Inkpad features bright and pure colors, clear imprints that don’t smudge the seal, resist oil bleeding, withstand sunlight and heat, remain moist over long storage, and maintain their original color indefinitely. It is made from eight premium, valuable medicinal ingredients: musk, cinnabar, ruby, coral, vermilion glue, red leaf, aged castor oil, and mugwort wool. The cinnabar used is top-grade mirror-bright cinnabar; natural rubies and corals are finely ground and repeatedly rinsed; pearls are selected and refined; castor oil is naturally sun-dried and treated through seasonal temperature changes, then stored for over 20 years; and mugwort wool undergoes selection, rinsing, and wool-picking processes. These materials are then blended, stirred, ground, and tested for fineness before adding refined mugwort wool. They are further pounded in a stone mortar until uniformly fine — a process involving more than 30 steps in total. The mixture is then left to mature in a vat for 6–10 months to allow the oil and ingredients to fully penetrate and stabilize, resulting in the final product.
African wood carvings mainly refer to carvings from tropical Africa (i.e., the various ethnic groups of West Africa). West African carvings are primarily traditional ethnic wood carvings, including small statues and masks. The hot tropical climate can easily damage wood carvings, so ancient carvings simply could not be preserved. However, the techniques of wood carving have a long and continuous history with ancient traditions, exhibiting a mysterious and captivating charm.
British fish and chips In any small town in the UK, you can find little shops with signs advertising fish & chips. These shops are usually modest in size, often with just a single counter inside. If you approach the door, you’ll catch the aroma of fried food wafting out — most noticeably, the smell of fish. …
Curry Fish HeadFishHeadCurryCurry is an authentic Indian specialty, while fish head is a favorite among the Chinese. The combination of the two is indeed a uniquely Singaporean Indian dish. This dish was first created by Singapore’s Indian community, originally made just for Chinese diners who loved eating fish heads…
The golden Australian mango is a world-renowned variety and is currently the most delicious mango available on the mainland. Its golden exterior exudes an elegant, refined aura that sets it apart from ordinary mangoes at first glance. The juice is as sweet as honey, the aroma is incredibly rich, and the flesh is smooth, tender, and delicious—just one bite fills your mouth with the fragrance of mango...
In accordance with the Memorandum of Understanding on Geographical Indications signed on September 5, 2005, between the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and the Directorate-General for Trade of the European Commission, and upon recommendation by the European Commission, the application by the Stilton Cheese Makers Association for the registration of White Stilton Cheese/Blue Stilton Cheese as protected geographical indication products in the People's Republic of China has been reviewed and approved by the expert technical review organized by the General Administration of Quality Supervision, Inspection and Quarantine in accordance with the Provisions on the Protection of Geographical Indication Products. Approval is hereby granted to implement protection for White Stilton Cheese/Blue Stilton Cheese as geographical indication products within the territory of the People's Republic of China as of this date.