A Hong Kong stage adaptation of the Chinese folk tale of the "butterfly lovers" with a modern twist is coming to the mainland soon.
The China-Latin America and Caribbean 2016 Year of Cultural Exchange will offer local audiences a closer look at the more colorful aspects of their cultures and help forge a deeper understanding between the regions. Chen Nan reports.
"Freshness" and "colorfulness" are two frequently used words by Georgian pianist Khatia Buniatishvili during an interview she did recently at the National Center for the Performing Arts in Beijing.
Portugal's wine city and the river valley from which its port pours sculpt the profile of a region shaped by grapes in every sense. Erik Nilsson explores its shores.
I had just emerged from the gloom of a tree-lined approach, so the white stones that paved the courtyard seemed impossibly bright. Then, my eyes caught something unexpected: a flight of chunky glass steps, a very modern touch on a renovated shrine.
French writer Agnes Desarthe says that, as a woman, it is her responsibility to break males' hold over literature, Yang Yang reports.
Hours after his plane landed in Beijing on Friday, Richard Blanco was reading three of his poems at the city's Bookworm store.
A Western meal is often served one course at a time, and you can match wines with them individually. But a Chinese meal can consist of myriad dishes, all served pretty much simultaneously. What to do?
"It has a floral opening, with light spice notes of anise and fennel," says our sommelier. She is not the keeper of wine but the keeper of tea, and right now we're inhaling the aroma of a vintage tea picked from ancient tea trees in Yunnan province. This is no exotic tearoom in southern China, however - we've having a late afternoon meal at Thomas's, the chic restaurant at London's flagship Burberry store. Perched atop the tea tray - above the crustless triangles stuffed with cucumber, egg salad and smoked salmon - little fantasies of red and gold marzipan shine amid a row of sweets, a bow to the just-passed Chinese New Year.
Chef Paul Lau of two-Michelin-star restaurant Tin Lung Heen presents a spring tea degustation menu featuring Chinese tea-infused dishes to welcome spring, the season of rebirth, fertility and abundance. A time-honored beverage with a history dating back to the Han Dynasty (206 BC-AD 220), tea is deeply rooted in Chinese dining culture and is believed to have health benefits ranging from aiding digestion to preventing heart diseases. "Rainy and humid, spring is the best season to enjoy tea, as Chinese tea is vital in removing toxins and excess water from the body, leaving the body and mind refreshed and energized," says Lau. Inspired by their diverse and subtle aromas, he blends a selection of six different premium teas: Pu'er, jasmine, Longjing, Iron Buddha (Tieguanyin), chrysanthemum and peach, using different cooking styles throughout March and April. The sensory tea adventure starts with his deep-fried mashed potato and minced pigeon poached in Pu'er tea, and peaks with sauteed lobs
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Raymond Zhou
Op Rana
Berlin Fang
Zhu Yuan
Huang Xiangyang
Chen Weihua
