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That's why the majority of chicken dishes in China are served with the bones.This dish is typical. Spring chickens are boiled till tender, then chopped up and served with a dipping sauce.

There are a variety of ways to cook bullfrogs in different parts of the country, but shui zhu -- a cooking technique from Sichuan cuisine -- has gained widespread popularity.

Although chestnuts can be found all over the world, the best ones for this popular snack come from the regions around Beijing, especially the Fangshan area.

Although traditional sausages in China are wind-dried and much sweeter than their Western counterparts, Harbin red sausages are smoked and have evolved from Lithuanian sausages.

The texture is more tender than salami, firmer than an American hotdog and drier than cooked British sausages.

In a bowl of duck-bone stock, duck blood is presented in beancurd-like cubes together with vermicelli, fried firm bean curd and bits of duck organs, such as liver and gizzard.

Raised on crab farms in the Yangtze River estuary, the gray-shelled freshwater crab waves its big hairy claws in family kitchens, respectable restaurants and luxury hotels in September and October.

Stinky tofu is most popular in Hunan Province in central China, the Yangtze River Delta region (especially Shaoxing) and Taiwan.

In what's usually a makeshift open kitchen, formidable Islamic noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order.

Seasonal delicacies, such as young bamboo shoots, chunks of pork belly, cured pork slices, firm tofu sheets and premium yellow rice wine, are put together in one clay pot for hours of simmering.

A country closely linked to Mongolian nomads, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.

Cities all over the country go gaga over the crustaceans, which are simmered in a broth with chili and abundant spices then served dry. From spring to early autumn, crayfish-night-outs have become a ritual for many.

Every bite of China's street kebabs is a combination of good food and a street-side buzz unique to the country.

Candied gourd on a stick originated in the Song Dynasty. It was made of wild fruits strung with bamboo sticks and then coated with maltose, which hardened rapidly in the wind.

In China, chicken meat attached to the bones is considered the most flavorful. That's why the majority of chicken dishes in China are served with the bones. This dish is typical. Spring chickens are boiled till tender, then chopped up and served with a dipping sauce.

Kermit might not like to hear this, but frogs are a delicacy in China, especially bullfrogs.

For this ever-popular autumn snack, chefs fry chestnuts (which are cut open) in an enormous wok filled with black sand and granulated sugar.

Harbin red sausage is a hugely popular cold cut in China. People get it from delicatessens and eat it on its own as a snack, with bread as a picnic food or cook it with vegetables (especially cabbage).

Nanjing residents love eating duck, from salted duck to pancakes made with duck grease to duck-blood soup.