When German curry masters Timo Winter and Dietmar Haubold recently brought their trademark sauce to Beijing, the sausage party quickly turned into a macho-man contest.
Romescu sauce, with its base of mixed nuts, roasted garlic, olive oil and red peppers, originated in Catalonia in northeastern Spain, where fishermen eat it with fish. Chef Miguel Garcia Rodriguez, who is in Beijing this month to shape the Spanish food festival at Minzu Hotel, deploys the sauce in his Iberico pork cheek with sauteed mushroom, a standout on one of two special set menus that are each 158 yuan ($25).
A Frenchman in a coastal Chinese city has combined his zeal for work with passion for life, writes Raymond Zhou.
Talk of pollution is often not only in, but also about, the air.
Guo Shaojun, a war veteran, was among those honored by the government on the 70th anniversary of China's victory in the War of Resistance against Japanese Aggression (1937-45).
China's screens have been flooded by productions on the war against Japanese invaders in recent months. Many viewers complain such films can become stereotyped, and they will feel delighted to see an unlikely epic from neighboring South Korea.
The works of Qi Gong (1912-2005) have long been the target of forgery, but during his lifetime, the Chinese calligraphy master seemed to not mind the fakes much.
Stylish and confident, 17-year-old Hu Ziming stood in front of a screen in Beijing's downtown in late August and shared with audiences his experience producing his recently finished short movie, Hypersomnia.
China's recent currency depreciation doesn't bother Beijing resident Wang Wendi, since she recently obtained a 10-year multiple-entry visa to the United States.
Michigan's dunes are made of dead bears.
A Beijing artist known for camouflaging himself in various scenes as social commentary is tackling the United Nation's Global Goals. Lin Qi reports.
A nuclear engineer by training, an Italian expat turns a new ravioli in the kitchen, Tracie Barrett discovers.
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