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Longjing (dragon well) tea got famous as early as in the Ming Dynasty (1368-1644).
To brew the super tender Mingqian teas, use water of lower temperature compared to normal teas—80 degrees Celsius for Longjing, and 70 degrees Celsius for Biluochun.
A model receives the last touch-ups before presenting a creation at the first Salon du Chocolat (Zurich Chocolate Show) in Zurich March 29, 2012.
Sponsored by the Chinese Rice Wine Society, the 2012 China First Dry Rice Wine Development Forum was held last week in Chengdu, capital of Southwest China's Sichuan province.
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular.
The origin of kung pao chicken (diced chicken fried with chili and peanuts) is generally believed to be related with Ding Baozhen.
It is said that a long time ago, a businessman's family liked to eat fish. They paid close attention to flavors so they usually added onions, ginger, garlic, wine, vinegar and soy sauce when they cooked fish.
China's position as leadaing global exporter of tea has been lost. Tang Yue and Zhang Yuchen investigates.
China has around 1,500 varieties of tea. They are divided into seven main categories.
After more than a decade in Macao, Francky Semblat's restaurant can challenge some of the finest dining establishments in Paris.
Sparkling and mineral water are often served for Western cuisine, but they may soon become a trend among Chinese consumers too.
For the past decade, French chefs within a thousand kilometers of Macao jockeyed for the position of being second-best.
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