RiverCuisine.

GOING2CHINA · LOCAL FLAVORS

A Culinary Journey

From the first hot bowl at dawn to the boiling red oil after dark, read the everyday flavours of six cities along the Yangtze.

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Six Cities · Six Flavors

Hubei Riverbank

Yichang

Between the docks and the orchards, a crisp bite in the morning and the sweetness of autumn.

Gorge Homeland

Zigui

In Qu Yuan's hometown the zongzi is a sharp four-sided cone with a red date hidden inside, and every household wraps them before Duanwu.

Wuling Mountains

Enshi

Soybeans cooked with the pulp still in them, the most everyday bowl in the Wuling mountains, and with pickles it will carry you through a winter.

Qutang Gorge Mouth

Fengjie

The Kuimen wind carries mountain produce downhill, and leaves a slow-braised pot in the old town.

Wu Gorge Clouds

Wushan

River fish meets charcoal, and cool green jelly catches the leftover heat of a gorge summer.

Two Rivers Meeting

Chongqing

All the work is in the seasoning bowl and the noodles play second; a Chongqing morning starts with mixing that bowl.

Now cook it at home.

Ingredients, timing and the places people get wrong — all written down.See all recipes →