The colorful ethnic heritage of Yunnan comes to Shanghai, showcased in a restaurant.
Italian haute cuisine has arrived in Beijing with two stars and a story to tell. Ye Jun reviews the food.
It is a common Chinese culinary belief that what you eat is what you will become. It drives a persistent off-mainstream market for certain animal parts. Ye Jun tells us more.
For some, Sunday brunch means eggs - sunny-side up, over-easy, poached or soft-boiled. For others, it means a buffet with a waffle station and free-flowing champagne.
Famed French culinary brothers move out of the Expo and into a historic Shanghai building, Shi Yingying reports.
Wasting food is one of my shameful vices. As for the others, some I do not care to make public and the rest I perhaps do not even admit to myself.
This brunch experience is not only an amazing deal but guaranteed to make you commit the deadly sin of gluttony.
Fresh vegetables, sauteed with lemon and herbs: Eatery Dianke Dianlai is cooking up a storm in the capital
A new generation of Beijing chefs are remaking Chinese cuisine in innovate ways. Wish's Yu Meisheng is chief among them.
Still hungry - then eat the cutlery, as Wu Yiyao discovered at the London Case Pavilion.
Sakayori Morio might have been a bit late getting into the kitchen, but like a fine rice wine, the wait was definitely worth it.
Chinoise Story has created a perfect ambience that draws you in as soon as you enter.
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263 Registration Number: 20100000002731 
Raymond Zhou:
Pauline D Loh:
Hot Pot
Eco China
China Dream
China Face
