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  • Personal taste

    2012-04-23 13:53

    The country is catching Ye Jun's passion for Shaanxi cuisine, he reports in Beijing.

  • Sweet licks of summer in Suzhou

    2012-04-23 10:52

    When summer weather comes around, an unexpected sight can be seen on the streets of Suzhou: an ice cream truck driving down the streets.

  • Top 10 anti-cancer foods

    2012-04-19 16:35

    Start eating these anti-cancer foods for a healthier life.

  • Wok and play

    2012-04-17 14:36

    In a traditional courtyard house or siheyuan right in the heart of Beijing, Zhou Chunyi peers over the shoulder of one of her students as she wrestles with a wok.

  • Caffeine doesn't affect sleep in babies

    2012-04-17 13:08

    A baby's sleep may not suffer just because its mother likes a daily cup or two of coffee, according to a Brazilian study based on nearly 900 new mothers.

  • To ban or not to ban, that is the question

    2012-04-15 10:37

    It's not on any menu, and fugu or puffer fish is still technically outlawed for restaurants in China.

  • Kitchen confidential

    2012-04-15 10:30

    FINDS' executive chef Jaakko Sorsa maps out his dream kitchen and what gadgets he can't live without when cooking at home.

  • Puffer Perils

    2012-04-15 10:13

    Puffer fish is officially banned for fear that diners may keel over after the meal because of careless cooks, but that has not sopped eager gourmets.

  • Life's a bowl of cherries

    2012-04-15 09:33

    Nothing spells spring like the sight of cherry trees bending over with fruit. Pauline D. Loh enjoys her garden harvest.

  • Bakeries 'take the cake'

    2012-04-13 13:51

    When it comes to pricing their delicacies by size, Chinese bakeries could be said by customers "to be taking the cake".

  • Moganshan tea

    2012-04-10 10:15

    Tea leaves are picked at a tea plantation in Moganshan, Zhejiang province April 9, 2012.

  • From dim sum to cross-talk star

    2012-04-09 14:37

    First she was laid off from a dim sum factory before turning to working as food vendor to make a living, but now Liu Chunhui has turned to performing cross-talk into a recipe for success.

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