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Chengdu Special

Smart, soft and subtle

[2011-06-01 08:24]

While the US public diplomacy apparatus works to persuade the world of its benevolent "smart power", China is quietly reshaping the global village with the effectiveness of its "subtle power".

County stays active through fun and games

[2011-06-01 08:24]

Located no more than 10 kilometers southwest of Chengdu, capital city of Sichuan province, Shuangliu county's economy ranks number one among all the counties in West China, and is one of the top 30 nationwide.

Farmers rent their land to city folk so they can stay and work on it

[2011-06-01 08:24]

The farmers of Wenjiang have found some new ways to make money, other than just working the land, thanks to new district policies that benefit rural people.

Harmonious combination of modernity and heritage

[2011-06-01 08:24]

The Wenjiang district, which lies to the west of downtown Chengdu, Sichuan province's capital, is seen by locals as a model of how to build a new socialist countryside.

Hong Kong ink art breaks boundaries

[2010-07-23 08:10]

Ink art doesn't always mean grayish paintings of mountains, rivers and forests. It can also be cool sculptures of shining metal, installations with bright neon and multimedia artwork. That's the theme of Ink Art Vs. Ink Art, a new exhibition at Shanghai Art Museum.

What's on

[2010-07-23 08:10]

Stage

From the Ukraine with love

[2010-07-16 08:04]

It's not just how you cook borsch that counts. It's how you feel when you cook it.

Information

[2010-07-16 08:04]

The Executive Center

Viva the flavors of Mexico

[2010-07-02 07:56]

Tucked along the phoenix tree-lined Yongjia Road in the former French Concession, Mi Tierra Mexican Restaurant & Taco Bar offers a taste of authentic Mexico inside a rambling and ornate whitewash villa built in 1927.

Information

[2010-07-02 07:56]

The Executive Center

Angola finds strength in its food

[2010-06-18 08:02]

Crocodile is off the menu at the Angola Pavilion this year, but plenty of seafood dishes are there to tempt your palate, many of them cooked with pungent flavors and sauces so distinctive even Angolans only dare eat them once a week.

Information

[2010-06-18 08:02]

The Executive Center

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