Get the latest news and reviews on Chinese food, drink, restaurants, cuisine, and recipes from the chinadaily.com.cn.

Wine challenge

2011-07-18 13:37:11

People can sit down with world-renowned wine connoisseurs to taste exquisite vintages at the second China Wine Challenge.

Healthy eating starts with red

2011-07-12 18:35:18

Red is not just the color of love, but also the color that fights oxidation and premature aging.

Shaoxing wine and fennel beans

2011-07-11 18:36:32

A brief introduction to a restaurant named after a character from revolutionary writer Lu Xun's novels.

Sichuan Spicy Scallops(video)

2011-07-08 15:04:52

Sichuan Spicy Scallops

Slideshow: Bitter melon with black bean sauce

2011-07-04 16:50:42

Master Chinese Chef Tony Wang of Holiday Inn Beijing Focus Square demonstrates how he cooks bitter melon with black bean sauce.

The best beef, knives, salt, sauces

2011-06-27 16:38:00

It is said to be the only place in town to serve the award-winning Blackmore Wagyu Beef from Australia, which has a marble score of 9+, making it one of the best in the world.

Diners' Best Picks

2011-06-21 15:31:33

According to a survey by the Da Zhong Dian Ping website, hot pot is Beijingers' top choice and the average bill for eating out in the capital.

Honoring a poet patriot

2010-06-12 09:28:32

Duanwu, popularly known as Dragon Boat Festival, will be upon us soon. Pauline D Loh reflects on its legends and traditions.

The one-stop pot

2010-05-29 07:44:50

For those hankering after good home-cooked food, all they need to do is invest in a rice cooker, says Pauline D Loh

Food reviews: A swell-tasting meal

2010-05-22 10:10:09

It is rare for Beijing restaurants to offer swellfish because of its poisonous nature.

Old gem gets revamped dreams

2010-05-14 10:57:30

Tradition has been on the menu at Red Capital Club since 1999. This month, the old gem gets a revamp as chef Yang Li adds five dishes to a menu already replete with gastronomic favorites of top leaders (Mao Zedong, Deng Xiaoping, and Zhu Rongji) and classics from the imperial kitchens.

Long live currywurst

2009-12-04 09:15:27

Herta Heuwer was stuck in her snack stall in the western Berlin district of Charlottenburg. She was finished cleaning up for the day but it was raining cats and dogs and she had no umbrella. So she started to experiment.

Cashing in with gusto

2009-12-04 09:13:58

Italians often start to look very glum indeed when they ponder the image of "Bella Italia" abroad: They are troubled by the travails of President Silvio Berlusconi and all those affairs, rampant corruption and last but not least the Mafia.

For a potful of warmth

2009-12-04 09:13:43

Food evokes happy memories, and we often seek solace in the food of our early childhood, especially if we are stressed, temporarily out of love or thawing from the frigid cold of an unfriendly winter.

Christmas recipes: Gingerbread snowflake biscuits

2009-12-01 10:39:52

Makes 26 8cm (3 1/4in) biscuits (more or less, depending on the size of your pastry cutter)

Forget fusion, for Shanghai cai, old school is best

2009-11-28 10:39:21

What irritates me is the sudden new wealth restaurants are finding in the simple act of calling themselves a "fusion" restaurant.

A taste of old Beijing

2009-11-28 10:35:46

The owner of Bin Sheng Lou Restaurant (賓升樓) made a smart move in applying for a name that ranked among Beijing's top eight restaurant brands right after the nation's founding in 1949.

Many ways to one taste

2009-11-27 10:29:12

The recipes for cooking snails can be simple or fancy.

Jiangsu-Zhejiang Drunken Chicken

2009-11-20 10:45:57

Ingredients: 1 fat chicken, around 1.5kg 1 tsp Sichuan peppercorns 1 large bunch scallions (spring onions) 1 large knob (about 5cm) ginger 1 tbsp sea salt 250ml good huadiao wine (nu'er hong)

Hakka Salt-Baked Chicken

2009-11-20 10:42:29

Ingredients: 1 fat chicken, around 1.5kg 1 tsp Sichuan peppercorns 2-3 star anise 2 tbsp sea salt 1 tbsp ground dried ginger (sha jiang) 1 kg rock salt