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Author

Sarah Chen

Regional Chinese cuisine researcher · Food & culture writer · 600+ regional dishes catalogued across 28 provinces · First-hand dietary-restriction research (vegetarian, halal, gluten-free)

Sarah Chen has spent the last decade exploring regional Chinese cuisines, from the lamb skewers of Kashgar night markets to the delicate soup dumplings of Suzhou and the fiery hotpot of Chongqing. She writes food and culture guides grounded in repeated trips — not aggregated blog posts — and has catalogued over 600 regional dishes across 28 provinces. Her dietary-restriction primers (vegetarian, halal, gluten-free) are built from first-hand restaurant trials.

Expertise

  • Regional Chinese cuisines and where to eat them
  • Vegetarian, halal, and allergy-safe travel in China
  • Traveling with kids and family-friendly destinations
  • Night markets and street food across China

Articles (11)

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