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Small but yummy - snacks in Shanghai

2011-03-10 14:12:35

Refreshments and snacks from all over China and the world are available in Shanghai. Local snacks in Shanghai have their specialties and should not be missed.

Spring in a bowl

2011-04-06 16:22:08

Spring is definitely in the air and even the vegetables in the markets seem brighter and perkier. Pauline D. Loh has several suggestions on how best to enjoy it all.

Have joys from jicai

2011-04-07 12:01:21

Every year, when spring arrives stealthily and most vegetables are still growing in greenhouses, jicai is already there in the wild, waiting to excite your senses with its natural green color and fresh aroma.

Steam locust flowers for a spring treat

2011-04-07 12:02:19

Steamed locust flower is a specialty in Henan province, eaten here for thousands of years. Locust flowers usually appear in April or May, and last about 10 to 15 days.

Savoring the best of East China

2011-02-27 07:58:30

Yum Kitchen is a newly opened Zhejiang cuisine restaurant with rather good food quality. The eatery in Focus Mall at Wangjing provides some of East China's most popular dishes, presented in an innovative way.

Comforts of a Mediterranean table

2011-02-27 07:58:30

In Hong Kong you can find almost any cuisine, but one of the most popular (and numerous) seems to be Italian. All good Italian restauranteurs will happily tell you about their ingredients and how they select them.

Fresh flavors

2011-04-07 12:10:33

Spring is the time to enjoy the natural freshness of food. Many ancient Chinese people seem to have had a very detached attitude toward their deceased.

Seven days of deals

2011-02-27 07:58:30

Eat your way across the city as restaurants woo new customers in unison. It's the week that never ends. Shanghai Restaurant Week can make a hungry miser's dreams come true, and that means meals at dozens of the best restaurants in the city are available for a steal.

Rites of spring

2011-04-11 14:21:56

In the warmer southern climes, April is when cabbages glow green and the carrots shine like bright orange batons. The bamboos, too, will be sending up creamy yellow tender shoots that can be harvested every morning.

Real Yunnan cuisine in a fresh setting

2011-02-24 10:05:23

A dining experience at Yunnan restaurant The Moss might easily be remembered as more than satisfying; this place strives to be authentic.

Southern simplicity

2011-02-24 10:07:34

A few steps into the Hakka Town restaurant's dining room transports visitors to what seems like a rustic southern eatery where guests can explore a different side of Han cuisine and culture.

Learn to cook boiled salted young soy beans

2011-02-25 09:29:54

Wash the soy bean clean and cut off both ends so as to allow them to absorb the liquid during boiling. Put the water in a pot, bring to boil, add the salt, aniseed, fennel, and young soy beans to boil for 20 minutes.

Cutting techniques in chinese cooking

2011-02-25 09:52:29

To cut straight and then cross with sideways cuts to produce varied patterns. When heated, the ingredients cut in this way will roll up into different forms such as chrysanthemums, wheat ears and scales, according to the ways they are cut.

A feast for the senses

2011-02-26 07:40:11

Suzhou's most famous restaurant chain is known for its fine dining. Now you can get up close and personal with the gourmet chef over a sizzling grill, as Raymond Zhou finds out.There is a subtle trade-off while dining at the newest addition to the epicurean paradise that is Suzhou.

Top10 Chinese food restaurants in Shanghai

2011-03-07 14:06:31

Dynasty is known as one of Shanghai's top Cantonese restaurants with centuries-old history. It boasts the some high level chefs who often serve the visiting heads of stated at special banquets.

The history of Chinese imperial food

2011-03-10 14:12:35

Chinese imperial food dates back to slave society. Ever since there were emperors and palaces, there has been imperial food, which was served mainly to the emperors, their wives and concubines, and the royal families. Emperors used their power to collect the best delicacies and called upon the best cooks to make delicious food for them.

Family feel meat-free cuisine

2011-03-16 13:50:25

My Home is a welcome addition to the very limited vegetarian dining scene in Beijing, which is largely marked by dishes made to look like real meat. The growing number of vegetable eaters should be well pleased with the dishes served here.

Once more, with filling

2011-03-22 12:34:08

The arrival of warmer weather means lots of green, red and orange in the market. What better way to celebrate spring than with a feast of vegetables, Pauline D. Loh says.

Hangzhou - Naturally food

2011-03-28 18:33:00

Nestled by the banks of the West Lake is a place where au naturel is the keyword. Longjing Manor by the West Lake in Hangzhou is not the first restaurant to advocate and serve "natural food", and it will not be the last, as healthy eating trends bloom across the country.