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The sap is running and the shoots are sprouting. Spring is definitely in the air, and in the kitchens. Ye Jun in Beijing gives us a preview of the new season's menus.
"I think it is safe to say 1949 Jinbao Jie serves one of Beijing's best roast duck," says Ye Jun.
Don't make friends with your food. But who can resist these lambs when they are so delicious? Pauline D. Loh travels north to the foothills of Inner Mongolia.
A time honored tradition for over a century, the world renowned afternoon tea of The Ritz-Carlton, Beijing.
Covering an area of 12,470 square meters, Hangzhou Cuisine Museum specializes in presenting the culture of Hangzhou cuisine and visitors can learn its history, features and cooking techniques.
Love in Sichuan is a micro film highlighting Sichuan cuisine produced by the Sichuan provincial tourism bureau.
There are both too many and too few coronary stent implants operations in China, one of the country's top cardiologists claims.
A sample panda tea leaf is displayed in Ya'an, Sichuan province, on March 17, 2012.People pick panda tea leaves in Ya'an, Sichuan province, on March 17, 2012.
Do husband and wife's lung slice and rolling donkey sound appetizing? These are actually translated names of well known Chinese dishes.
Spring is a time for new beginnings, and plenty of restaurants have introduced new menus full of fresh ingredients just in season.
It was cold and damp outside, and a warming bowl of thick, fragrant brew chased away the chills and warmed hearts and stomachs.
Eating Cantonese is an indulgence for any well-traveled gourmet, but when it comes to eating Cantonese at Man Ho, it becomes sheer decadence.
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