Becoming an expert in Yunnan took time. It involved visiting 170 restaurants and sampling foods at more than 100 of them.
Sakayori Morio might have been a bit late getting into the kitchen, but like a fine rice wine, the wait was definitely worth it.
Five icy treats to help Beijingers get through the scorching summer.
Tan Family Cuisine, a cooking style that is still largely unknown to many people, even Chinese, is not only a part of Beijing cuisine, but also one of China's best culinary heritages.
Relaxed bars put the jing in Beijing.
Opened for the first time ever, the outdoor patio of the Regent Hotel on Jinbao Street is a tranquil place to chill out with a smoothie during the hot afternoons or watch the World Cup in the evening on the outdoor projection screen.
Beijing played host to 10 outstanding Australian regional winemakers on Friday in a special event at J & E Mansion, near Chaoyang Park.
When Monica Giomarelli came to Beijing, it was in pursuit of a relationship she was passionate about. Now, having lived here for three months, she's found a way to use China's capital to pursue a passion in life she used to hate as a child.
Cherries are now in season, one of the first fruits to appear after this long and snowy winter in Beijing. The bright magenta red cherries and the golden yellow skin are as beautiful and alluring as glossy adverts for nail polish and lipstick in the pages of fashion magazines.
For Beijingers looking to embark on a voyage of culinary delight, it's time to dine at Argo, one of Beijing's newest Greek restaurants.
There is good reason to head to Tongli Studio this summer, besides the nightclubs White Rabbit and Kokomo, now that a new fusion restaurant, whimsically named BananaFish, has opened for business on the third floor. With an innovative pan-Pacific menu, a reasonable selection of New World wines and beers, and very affordable prices, BananaFish is set to become a Sanlitun staple.
The past decade has seen an explosion in Western dining in the Chinese capital, although for the most part few of these new venues have made a deep impression. That began to change, however, over the past few years as a number of very talented chefs - from Europe, the United States, Australia and elsewhere - turned up in Beijing, significantly raising the bar.
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