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It's not on any menu, and fugu or puffer fish is still technically outlawed for restaurants in China.
FINDS' executive chef Jaakko Sorsa maps out his dream kitchen and what gadgets he can't live without when cooking at home.
Puffer fish is officially banned for fear that diners may keel over after the meal because of careless cooks, but that has not sopped eager gourmets.
Wine of Bolgheri of Tuscany, Italy is often compared to Bordeaux in France because of similarities in grape varietals. Ye Jun reports.
Nothing spells spring like the sight of cherry trees bending over with fruit. Pauline D. Loh enjoys her garden harvest.
Police helicopters and boats have started patrolling a reservoir to protect Shanghai's drinking water supply. Zhou Wenting reports from Shanghai.
When it comes to pricing their delicacies by size, Chinese bakeries could be said by customers "to be taking the cake".
Guangxi cuisine is light, but not as light as Cantonese food; it is spicy, but not as spicy as Sichuan cuisine. It is most renowned for its unique treatment of venison.
Sichuan Cuisine is celebrated worldwide for its bold flavor of spiciness featuring the liberal use of garlic, chili peppers and peppercorns, which combine to make a real sensation in one's mouth.
Guess you know what our Host Yin Chen's up to today for the museum series - It's the Sichuan Cuisine Museum!
Organized by the Sichuan Provincial Department of Commerce, the Sichuan Survey Team under the National Bureau of Statistics and the Luzhou municipal government in Sichuan, the Chinese Liquor Wholesale Price Index was formally released in Luzhou, Southwest China's Sichuan province.
Su Yong is a 32-year-old chef from Chengdu, Sichuan province. He has been featured on several television cooking shows, has 2,000 followers on Weibo and opened his own restaurant in Beijing.
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