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An American-born chef tells Han Bingbin how she's turning on local Beijingers to a meatless menu.
Johnny Chan's knowledge on wine could probably be fodder for a couple more years of television. But it is his passion for wine that is most infectious.
Dedicated Chinese vintners are putting grown-in-China, made-in-China wines on the map, a bottle at a time.
Queen's diamond jubilee celebrations begins.
A simple thing to do with any type of green is to braise it with onion and garlic in a covered pan, then toss it with pasta or serve with grains.
A seven-episode documentary series on food has stirred up a crest of culinary interest including millions of blog entries and an increase in sales of regional snacks and traditional dishes.
Today, although foods including burgers and chicken nuggets are still available, many canteens also offer a selection of healthy alternatives.
The paddy terraces rise from the valleys to the mountaintops, and the lifestyle here has changed little since time immemorial, just like the ancient variety of red rice that has been grown for more than 1,000 years.
For more than 130 years, Heritage Soy Sauce Factory has produced soy sauce the old-fashioned way, where fermentation may take up to two years.
Twice cooked sliced pork
Braised bean curd with minced pork
Early summer is the best time for al fresco dining. Ye Jun finds one perfect location for it.
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