Food

Following the success of the Shanghai Whampoa Club at Three on the Bund, the restaurant has opened a second branch in Beijing that continues the reinterpretation of gourmet Chinese cuisine, with an emphasis on Northern Chinese cooking and luxuriant Cantonese seafood.

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Summer is officially here. Besides the official lunar calendar reference point that says May 5th is the starting point of the Ren-chen Year of the Dragon, summer is visible on every street corner. The city is full of the wafting scents of a gigantic outdoor BBQ in the evening, thanks to the numerous street-side restaurants; tourists cluster at every attraction across the street and long-haul buses block traffic. Even newsstands owners can’t resist the temptation to take a bite of the summer pie by putting fridges outside their kiosks selling cheap ice cream and beer.

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Summer is a great time to get healthy, so what better to delve into vegetarian cuisine in this season? Below, we will take you for a brief tour of some famous vegetarian restaurants in the cities where most our reader reside, followed by a recipe to try in your own kitchen.

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When thinking of China, foreign tourists might imagine the magnificent Forbidden City or the winding Great Wall, women sashaying in embroidered cheongsams, and young men studying calligraphy. But for many Westerners, China is primarily experienced through the delights of Chinese food. The Biggest Chinese Restaurant in the World, a four-part documentary series based on the West Lake Restaurant in Changsha, the capital of Hunan Province, reveals modern China through a restaurant’s daily events.

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It has become the "in" thing in Chinese society and a sign of status to drink fine wines, and from France in particular.

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Making a career from making coffee would once have been no more than the punchline to a joke. And yet this profession now provides an ever-growing opportunity for young people in China’s burgeoning economy.

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If you’re the kind of gourmand who doesn’t mind standing in line for a half hour for your favorite culinary treat, then this article may have something to tempt you. The Global Times has searched high and low, both online and offline, to bring you a selection of popular and tasty snacks readily available in Shanghai.

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In recent years, antique collection seems to become a "national favor" as it becomes so popular among the public and it is said that there are around 7,000 people, a certain part of whom own little knowledge about antiques, taking part in the collecting activities. To echo the phenomenon, several so-called treasure appraisal TV shows appeared, resulting in some problems on their way to pursuing "entertainment effects" and even economic benefits. Finally, the State Administration of Cultural Heritage of the People’s Republic of China announced at its recent press conference that it "will cooperate with related departments to guide the treasure appraisal TV shows, promoting those that broadcast antique appraisal knowledge while confining those price evaluating programs."

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Anyone will tell you that Chinese food abroad bears no resemblance to the real thing. When I first arrived in Beijing, I had high hopes for the gustatorial adventures that lay ahead, and my experience so far has surpassed my greatest expectations. When Chinese friends ask me whether I like Chinese food, a question that never ceases to amaze me, I nod emphatically and begin to gush about the variety of intense flavors, the ingredients I’d never eaten before and the mind-boggling culinary mastery that I encounter at even the most modest of food joints.

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A bowl of stewed beef noodles is always a treat for empty stomachs, so it’s little wonder many Taiwanese restaurants highlight this dish on their menus.

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Duck meat, prized for its rich flavor and high nutritional value, is commonly used in many types of cuisine around the world. In China, duck is used in a variety of dishes and is part of the country’s many regional menu styles. But perhaps the two most famous Chinese duck dishes in the world are Peking duck and Zhangcha duck, both of which involve roasting, a method used more commonly in the West than in China.

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Chicken without sex. Four glad meat balls. Tofu made by woman with freckles. Chinese Menu in English Version is a newly published book tackling the tricky English translations of common Chinese food dishes. The aforementioned dishes are now newly minted with the names, “spring chicken,” “braised pork balls in gravy” and “mapo tofu.” Promoted by the Foreign Affairs Office of the People’s Government of Beijing Municipality, the book aims to provide recognizable English titles for common Chinese dishes.

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Most of us feel lucky to chance upon one restaurant selling our favorite cuisine; so how much more thrilling it is to discover a whole cluster of eateries doing the same thing?

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Sitting atop Ritz Carlton Shanghai, Pudong's immaculate shoeshine stand, ready for a quick polish, rainy weather and a strong appetite pushed me up fifty-two floors and into Scena Italian Restaurant.

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Based on the principals of Traditional Chinese Medicine (TCM), Chinese dietetics introduces a broad spectrum of valuable, practical recipes for a healthy, holistic diet. TCM views health as a dynamic balance between yin (dark, feminine, yielding) and yang (light, masculine, solid) based on qi (life force or life energy). Based on these principles, health problems can be caused by external factors, such as climate, or internal forces, such as emotions. Chinese dietary therapy aims to put the body back into balance using food.

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Legend has it that ancient Guizhou suffered from a lack of salt, and the resulting insipid diet kept the locals in this mountainous area in continually low spirits. To make food more appetizing members of the Miao minority population started to use tart, wild fruits in their cooking in order to give their meals a sour taste. An old folk saying from the region relates this culinary revolution was: “A lack of sour food for more than consecutive three days makes Guizhou people unable to walk fast.”

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Despite a history dating back to 1775, Yueshengzhai, an Islamic xiaochi, or snack shop, is grappling with an uncertain future. Situated on Hubu Street in Beijing' s Xicheng district, Ma Guoqi, the successor of Yueshengzhai, voices his concern. "It's impossible for us to compete with government-owned snack stores. It's already hard enough for us to keep this store open, let alone compete with others," Ma said.

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For food lovers in Shanghai, nothing is more attractive than getting a fine-dining experience for a bargain-basement price. And that is exactly what the Shanghai Restaurant Week has been offering since it first started four years ago. The event, organized by Diningcity.com, runs until Sunday, March 11 and features 93 restaurants offering three-course dinners for 248 yuan ($39) or 168 yuan and three-course lunches for 118 yuan or 78 yuan.

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On February 14th, take your beloved to spend the night with us to enjoy romance and elegance, and to experience food full of passion and love……

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Frenchman Eric Damidot has had no trouble adapting to his new home in New Orleans, easily connecting his classical French training with the gumbo, muffaletta and other famous foods from the Crescent City.

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