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Beijing, China — My lunch date joins two hours later than scheduled, but my hunger protests any delay. The thought of lunch alone with a book is an enticing concession. When I dine solo I prefer the intimate confines of a café. Maison Boulud has high ceilings and acoustics which announce my high-heeled step. [...]Continue Reading →
On March 31, 2011 By Juling He (何菊玲)
On March 30, 2011 By Shanti Christensen (湘緹)
By Paul Hickey
Another animal has been diagnosed with another disease that could potentially infect humans. More than 4.4 million ducks have been found to be infected with a new virus named BYD Virus. It causes reduced mobility, a reduction in the number of eggs produced, a loss of appetite and in many cases, death.
[...]Continue Reading →
Chengdu, Sichuan, China — Chef Yu Bo (喻波) runs Yu’s Family Kitchen, a simple, elegant restaurant on Zhǎi alley. He once dedicated his culinary studies of 10 years to studying under famous Sichuan cuisine chefs. Since then, he has won international fame for his innovative culinary prowess.
Yu [...]Continue Reading →
On March 29, 2011 By Juling He (何菊玲)
On television advertisements and news websites in China, McDonalds has recently promised to many consumers addicted to McDonalds food: Just as a mother cares for the growth of her baby, McDonalds cares for every chicken; making sure they grow up naturally and happily.
McDonalds also states it knows very [...]Continue Reading →
Beijing, China — Previously Juling He (aka Adeline) posted a lovely story depicting a harmonious collaboration with her husband making là cháng (腊肠, Chinese homestyle sausage). Many of our readers loved the story but wanted something a little easier to save in their recipe bookmarks.
[...]Continue Reading →
China’s pig scandal has been exposed. Are there other countries using shòu ròu jīng (瘦肉精, lean meat powder), too? The answer is yes.
As is known to us, shòu ròu jīng does not refer to a specific substance, but to a type of medicine which increases lean meat growth and [...]Continue Reading →
On March 24, 2011 By Shanti Christensen (湘緹)
Learned from Zhōu Shifu, Xiao Zhou‘s father
Shǒu sī zhúsǔn (手撕竹笋, hand-torn bamboo shoots) is a simple dish made with fresh bamboo shoots. Canned bamboo shoots won’t do the flavor justice and may only hint of a shoe closet. Before coming to China, I thought [...]Continue Reading →
Baishicun, Changsha, Hunan, China — In Beijing, a fellow Beijing food blogger, Xiao Zhou, invited me to an event where several Chinese food bloggers stacked sliced bread artfully, photographed the sculptures, then uploaded the photos to their respective blogs. Xiao Zhou is from Hunan and told me of Continue Reading →
Posted: Jan 2011 | Last update: 22 Mar 2011
Olé! is located in the maze of establishments behind The Bookworm and 15m north of D-Lounge’s door. The ground floor is an often-empty bar and lounge, while the first floor is an orange and gold kitsch dining area for tapas, with long [...]Continue Reading →
Reported on March 15, World Consumer Rights Day from CCTV
Currently, health is one of the most important topics in our daily life. People are inclined to buy lean pork instead of fat. A reporter (whose identity CCTV keeps confidential) accidentally found a type of pork meat with more lean than [...]Continue Reading →