Not many chefs can successfully blend different cultures and present it as a single tasty dish. Celebrity Chef Chakall is someone who can.
Yan Xihai started cooking at an eatery in Beijing's Zhongguancun in 1994 because it meant he wouldn't have to sleep under overpasses anymore.
The surprise of the deceptively simple snack, yuwan, the signature snack in of Fuzhou, Fujian province, lies in the heart of it.
Although this is just the end of September, the spirit of Oktoberfest seems to be running cold in Beijing's autumnal weather.
Traditional methods of preparing food may be vanishing, but a workshop in Kunming has kept alive the old art of making erkuai (soft pounded rice).
Former White House executive chef Walter Scheib recently visited Beijing, where he shared his experiences of cooking for two US presidents.
Rebecca Lo looks at those stir-crazy creative bakers and sellers of mooncakes in Hong Kong.
Kaifeng Diyilou, with it's headquarters in Kaifeng, Henan province, is a restaurant with a history of nearly 90 years. It was built in 1922 and was famous for one of Kaifeng's specialties, juicy steamed buns.
As autumn nears, Beijing's restaurant scene comes alive with foods to awaken the senses, at a range of tasting events and festivals.
Today's Chinese kitchens show the dramatic advancement in living standards.
It's the Thai Water Splashing Festival in a few days (April 13 to 15), and the festivities have already started.
The popularity of Japanese food in Hong Kong is undisputed. And still is, in spite of radiation scares and health concerns about contaminated seafood.
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