Whether you are traveling in the north or the south of China, one delicacy you are almost sure to find on the menu is jiaozi, ear-shaped dough dumplings with various fillings.
Five-color sticky rice, a traditional festival food for the Zhuang ethnic group in South China, gets its name because the rice is dyed with herbs that yield five colors: black, red, yellow, white and purple.
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.
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.
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.
While it's true that dessert is not the highlight on most Chinese menus, there are certainly lots of choices for modern and more traditional Chinese-style desserts available here, and now.
Chinese cuisine is known for its innovation, especially when it comes to the off-cuts of meat.
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.
We continue this week with more of the glory that is Penfolds, one of Australia's great wine traditions. Wines reviewed this week ranged from good to great. All are approachable while young, but would improve considerably with time in the cellar.
A new widely anticipated six-volume cookbook with 1,500 recipes and a $625 (RMB4,100) price tag has won rave reviews but also a dose of skepticism.
Making your own bread not only satisfies the tummy but comforts the soul. Pauline D. Loh shows the way to simple but delicious breads you can speedily make at home.
Russian-born violinist Vadim Repin will join the China Philharmonic Orchestra for a performance for the first time in Beijing.