Although more than a month has passed, 20-year-old Shen Lin is still basking in excitement and cheerfulness because he succeeded in a personal challenge.
For generations, the villagers of Zorge Ritoma on the eastern edge of the Qinghai-Tibet Plateau had depended on raising yaks as their major source of income. Overgrazing, however, had gradually desiccated their livelihood as nomads.
The other day, as we were entering the slip road off the Third Ring Road, a white sedan behind us actually slowed and gave way. We were so surprised that the spouse made me wind down my window and gratefully salute our thanks.
At a time when many urbanites around the world are choosing to ride bicycles amidst rising awareness of the environment and physical fitness, Du Fengyan has embraced a life on two wheels more than most.
While most Chinese farmers can rest after the harvest in fall, Lu Enhua's busy season is just beginning.
Tash Aw says that for many people, China is now replacing the United States as the "promised land" to go, live and pursue their dreams.
Samanta Schweblin, one of the best young Spanish language novelists as nominated by British literary magazine Granta, has visited Beijing to promote the first Chinese edition of a collection of her short stories.
A few days ago, staff of the Beijing Metro ruffled feathers when they called some passengers "locusts". A photo posted on the subway's micro blog showed an almost vacant subway carriage littered with paper and other waste. "This is Line 10 in the trail of 'locusts'," it said, sarcastically, adding that "Beijing does not welcome those who willfully spoil its environment."
Why would a shrewd young man choose this particular restaurant to meet his future mother-in-law? Bluntly put, the restaurant offers excellent value for money, but appears high-end and extravagant - appearances bound to tickle the fancy of the widely known snobbish Shanghainese mother-in-law.
Everyone has heard of wine and food pairings, but at a recent outing, we sampled a whiskey paired with some beautiful food.
For three years running, chefs from the Grand Hyatt Taipei have visited Beijing to show off the island's cuisine, and this year they had to think harder to try to make the visit to the Chinese capital even more successful.
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Op Rana
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Liu Shinan
