China / Life

Fried chicken in HK spotlight for New Year

[2017-02-07 07:26]

Matzo meal and vodka batter is not the most familiar ingredient of a Chinese New Year feast, but Hong Kong's trendy Jinjuu is celebrating Spring Festival until Feb 11 by treating fans of its popular Tong Dak whole Korean fried chicken to some sweet deals. Chef Judy Joo's crew serves up Australian free-range chicken that's fried crispy and golden brown on the outside while tender and juicy on the inside thanks to high-pressure, high-temperature cooking.

Love of the lute

[2017-02-07 07:26]

Wu Man is regarded as the ambassador of the Chinese pipa to the West.

Strings that sing Mongolian music's magical melodies

[2017-02-07 07:26]

Two dozen young performers in colorful robes sweep bows across traditional Mongolian morin khuur (horse-head fiddles) at the Minzu University of China's theater.

Frenchman speaks for Chinese learning

[2017-02-07 07:26]

A look at this man's WeChat account could lead you to think that he's a Chinese who loves trying out regional cuisines and touring the country to study traditional culture.

He gives calligraphy space to fly freely

[2017-02-07 07:26]

The centerpiece of experimental calligrapher Wei Ligang's ongoing Beijing exhibition is a 45-meter-long scroll titled Phoenixes and Dragons that the Beijing-based artist completed in 2012.

Veggie might

[2017-02-07 07:26]

The best dish I'm having in an eight-course dinner may be one of the simplest: turnip with dry carrot, quinoa, soy and leek.

Casual drinkers cheer development of local wines

[2017-02-07 07:26]

Four clusters of wines sit on a long vintage metal table in a spacious Beijing art gallery, where a mix of Chinese and Western antiques are displayed. Accompanied by popular music from the 1950s, a group of judges take turns sampling the bottles. They pour some of each wine into a glass, take a sip, taste and swirl, spit it out, then write down their impressions.

Fried chicken in HK spotlight for New Year

[2017-02-07 07:26]

Matzo meal and vodka batter is not the most familiar ingredient of a Chinese New Year feast, but Hong Kong's trendy Jinjuu is celebrating Spring Festival until Feb 11 by treating fans of its popular Tong Dak whole Korean fried chicken to some sweet deals. Chef Judy Joo's crew serves up Australian free-range chicken that's fried crispy and golden brown on the outside while tender and juicy on the inside thanks to high-pressure, high-temperature cooking.

Love of the lute

[2017-02-07 07:26]

Wu Man is regarded as the ambassador of the Chinese pipa to the West.

Strings that sing Mongolian music's magical melodies

[2017-02-07 07:26]

Two dozen young performers in colorful robes sweep bows across traditional Mongolian morin khuur (horse-head fiddles) at the Minzu University of China's theater.

Amadeus revival a sonorous success

[2017-02-07 07:26]

For a play that makes audience members contemplate their own mediocrity, Amadeus is quite the crowd-pleaser.

Groovy islands

[2017-02-06 07:27]

At first two men are seen beating large drums on a stage. A group of female performers in heavy costumes and makeup then walk in, singing Hakka folk songs in pitches much higher than those of sopranos in Western bel canto.

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