US EUROPE AFRICA ASIA 中文
Entertainment

Mixing it up

[2015-06-06 08:07]

Wall Street bankers do it before work; laborers do it after work. Bartenders are among a rare bunch who need to do it both before and after work.

Q & A

[2015-06-06 08:07]

How does the Beijing cocktail scene and culture compare with that of New York?

Spanish chef thinks 'nose to tail' for special dinner

[2015-06-06 08:07]

Aitor Olabegoya, his "chef's whites" still crisp after an hour in the kitchen, is poised like an eagle over a steaming pan of soup.

Eat Beat

[2015-06-06 08:07]

Shanghai Cooking with Dad

Jinci, a temple for 3,000 years

[2015-05-30 07:44]

If you have only one day to tour in Taiyuan, Shanxi province, most locals will recommend that you visit Jinci, a temple with 3,000 years' history.

The proud history of the 'azure dragon town' endures

[2015-05-30 07:44]

Qinglong town, or "azure dragon town", 10 kilometers north of Taiyuan in Shanxi, used to be a village surrounded by sweet wormwoods sitting at the main road connecting Shanxi province, a historical economic powerhouse, with Inner Mongolia, since early Qing Dynasty (1644-1911) .

In search of dream island

[2015-05-30 07:44]

Dongshan in Fujian province offers rich coastal cultural heritage

Gu's tree-planting push in Dongshan

[2015-05-30 07:44]

Although Dongshan is now famous for its leafy environment, back in the 1950s, most of the island was covered by desert.

Ming scholar and Fujian's tea culture

[2015-05-30 07:44]

Born in Dongshan, Huang Dao-zhou was a calligrapher, scholar and official of the Ming Dynasty.

Finding inspiration in art

[2015-05-23 06:59]

The MGM Macau recently hosted an open-kitchen event to showcase its party sous-chef, Micky Ma, who recently represented the Chinese national team at the bi-annual La Coupe du Monde de la Patisserie 2015 in France, a demanding contest for pastry chefs that has been dubbed "the Olympics of the culinary world".

Culinary specialists reveal the magic hidden away in ice

[2015-05-23 06:59]

As high-end restaurants and hotels push to make meals entertaining, ice artists are coming out of the workshop and into the dining room. Zhang Xuan and Mike Peters chat with a father-son duo of Filipino chefs

Red bowl's chic hotpot

[2015-05-23 06:59]

About 1,500 years ago, Mongol horsemen, cooking over campfires, seared meat in their shields and simmered soup in their upturned helmets.

Hot words
Video
Columns
Most Popular
Special
...
...