Fake money, toy cars, a trash can, shabby furniture and other objects are scattered on an empty stage while two people in orange jumpsuits and yellow safety hats work on models of buildings.
Asked to name music superstars, few in the general public would immediately think of Les Paul.
The Wedding, a comedy drama presented by Taiwan-based Open Theater Group, has returned to Beijing, after its successful first round of performances in the capital earlier this year.
For most of the journey, I am so far behind everyone else that I am alone.
Two villages off the beaten path of most tourists avoided modernization due to their remoteness. Now they serve as windows to the past
Succeeding his brother as emperor, Huizong, or Zhao Ji, reigned from 1100 to 1126. Zhao was famous for his promotion of Taoism. He was also a skilled poet, painter, calligrapher, and musician. He sponsored numerous artists at his court and archived remarkable personal success in art.
Shaxi preserves the ancient charm of the water towns in East China's Yangtze River Delta
Water flows calmly where the Liuhe River merges with Yangtze River in Taicang, East China's Jiangsu province. Fields of green rice lie beside the waters and bird fly lazily overhead.
A popular Beijing eatery has been a lakeside delight for more than a decade, offering tastes of Southeast Asia one floor above a traditional Shandong restaurant. Liu Zhihua savors some popular bites.
Opened in 2009, the Qing Yun Lou Shandong cuisine restaurant has long been considered Beijing's guardian of Shandong, or Lu, cuisine among foodies who share love for the one of the earliest formed culinary arts in China.
Recipes from around the world are served with equal portions of history and anecdotes in food writer Mina Holland's first book, The World on a Plate: 40 Cuisines, 100 Recipes and the Stories Behind Them.
The ongoing caviar promotion at Cepe, the Italian restaurant at The Ritz-Carlton Beijing, Financial Street, starts off with a stunning appetizer. The Hokkaido scallop carpaccio features Baerii sturgeon eggs; the roe is from mature Siberian sturgeon after seven years of aqua culture; its fresh flavor with a light aftertaste sings when matched with the prime scallop and a splash of lemon-lime vinaigrette. The plate is available a la carte (188 yuan plus service charge), or as part of a complete four - or seven-course caviar dinner, featuring three types of caviar, with optional wine pairings.
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Raymond Zhou
Op Rana
Berlin Fang
Zhu Yuan
Huang Xiangyang
Chen Weihua
