Spot the fake?

That's the challenge posed by a British gallery as it seeks to educate exhibition viewers about Chinese art, Cecily Liu reports from London.

Celebrating visual power of Baoshi

Though his late works reflect the "serving the people, serving politics" requirement for art after 1949, Fu Baoshi (1904-1965) retained a highly personal style. The signature "Baoshi wrinkle" strokes and dramatic composition make his paintings stand out among other works of his time.

Art beat

Beijing

Soprano so grand

He Hui is opera's reigning Aida. She sang it 16 years ago in China when she was 26, and now she brings it back to her home country after a world of triumphant performances, reports Raymond Zhou.

Master of music fusion eyes Sichuan opera

Nearly 30 years ago, when pianist Gao Ping studied at the Sichuan Conservatory in Chengdu, capital of Sichuan province, he was often attracted by the sounds from the Sichuan Opera School, which was located nearby.

Recalling Xi's big welcome for artists Liu Xiurong

Sweet traditions

Yechun Teahouse is a haven of Huaiyang cuisine, as Liu Zhihua discovers at the famous chain's new eatery in the capital.

Yechun Teahouse's historic legacy

Almost every Chinese knows about man-han quanxi, literally the complete feast of Manchu and Han courses, which dates back to early Qing Dynasty (1644-1911). But few know that Manchu-Han Imperial Feast is related to Yechun Teahouse.

A day to say 'Cheese!'

I don't know where you were on Jan 20, but I can tell you where I was: at a Jenny Lou's market in Beijing, with my nose pressed firmly against the bright glass of the cheese cooler.

Hainan King Prawns

When most of China is in the grip of winter, it's a good time to enjoy the pleasures of Hainan Island. When you've had enough beach time, don't miss the chance to savor some of China's best seafood. Locally sourced from the crystal-clear waters of the South China Sea, these succulent shrimp are prepared to order - served up at the Mandarin Oriental, Sanya with sauteed artichokes and Chinese celery, and delicate prawn tuilles. A splash of lemon grass and jasmine tea from a vintage Chinese teapot makes the dish richly aromatic. 160 yuan ($25.61), subject to 15-percent service charge.

Shadows of history

A new play kneads well-known Chinese tragedies into a compelling drama, Raymond Zhou reports.

Older dancers head for the big stage

Zhao Shuai, a 31-year-old dancer-choreographer from China Railway Art Troupe, never thought that a short time of getting along with a group of older folks last summer would lead to a big dance show seven months later.