In a quiet inlet halfway down the Potomac River, Don Shomette pushes off a muddy landing in his weather-beaten canoe.
Moynat, once a favorite of elite Parisians, was revived quietly in 2011. The brand now makes a quiet entry into Beijing. Chen Jie reports.
A Hong Kong transplant says the capital's food scene was leaving him homesick, until he opened his own restaurants, Liu Zhihua reports.
Chef David Tao has done a lot of cooking in his 30-year life.
A veteran professor who teaches English as a second language and American studies to China's creme de la creme shares his secrets for mastering the foreign language and analyzing how the United States deals with other countries, write Raymond Zhou and Yang Yang.
At 73, Donald Stone has been an avid collector for nearly six decades. His treasures vary from drawings and prints of Western masters, such as Raphael and Picasso, to Chinese antiquities from the Shang Dynasty (c.16th century-11th century BC). His assemblage is not built on family wealth but on his salary as a teacher.
For historical reasons the world's foremost sci-fi franchise has a gigantic blind spot. But a new venture could relaunch it into the hearts of Chinese filmgoers, says Raymond Zhou.
Chinese mythology typically depicts a "nian" as a lionlike creature that lives under the sea or in the mountains. And once each spring, on or around Chinese New Year, it comes out of hiding to attack people.
Anyone curious to know about lesser-known Chinese New Year dishes could find the answers in an upcoming culinary documentary.
A new documentary follows the crew of the submersible Jiaolong as it plumbs the depths of the Indian Ocean, Xu Fan reports.
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Raymond Zhou
Op Rana
Berlin Fang
Zhu Yuan
Huang Xiangyang
Chen Weihua
