LAIZHOU, SHANDONG, CHINA, January 14, 2026 /EINPresswire.com/ -- In the midst of rising global demand for high-quality ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. Chef Peter begins his workday each ...

Fans of Chinese cuisine are most certainly familiar with Chinese barbecue, those dark red, glossy, glazed cuts of meat that sometimes hang from restaurant storefront windows to attract passersby. Char ...

I love recipes that, with a few fresh ingredients, build on something you have made ahead for an impressively quick, yet bright-tasting meal. That's why I was excited when my colleague Carol Ness ...

Color matters in Chinese food. You can tell the difference between, say, Sichuan and Cantonese restaurants by the palette of dishes at their tables. Sichuan dishes are often tinted by the red sheen of ...

It's called Lu sauce. It dates back 1,500 years (at least) and for chef Peter in Beijing, it's new as the brew of soy sauce, ginger, garlic he... The secrets of China's 'secret sauce' Chef Peter ...