The Oriental Archive

Uncovering the ancient techniques and imperial flavors that defined the culinary history of East Asia.

Volume Contents

7 Records

Poached chicken and seasoned rice.

Soup consisting of broth, rice noodles, herbs, and meat.

Wheat noodles in a meat or fish-based broth.

Spicy stew made with kimchi and pork.

Small bite-sized portions served in steamers.

Vinegared rice paired with seafood.

Crispy skin, tender meat, and the art of the perfect wrap make this Beijing specialty a global treasure.

Archive Index