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It is difficult not to be impressed by the interior of Beijing Wangfu Teahouse and Restaurant.
The expatriates I know in Beijing may have different views on various Chinese cuisines, but I have not yet met one who does not like eating jiaozi or boiled dumplings.
China's tables keep turning toward the world, as a slew of foreign food restaurants are dishing out their finest fare in the country's capital and beyond.
Although this is just the end of September, the spirit of Oktoberfest seems to be running cold in Beijing's autumnal weather.
Newcomers to wine tasting in China may be confused about some of its standard descriptions.
Former White House executive chef Walter Scheib recently visited Beijing, where he shared his experiences of cooking for two US presidents.
The capital's dining scene has been brightened up by the arrival of world-acclaimed Michelin star chefs from Spain and France.
Jiang Xianwu is known for his "super hands", which can scoop out scalding food from boiling oil.
A Beijing fair is capitalizing on the nature-knows-best agricultural sector boom that's growing in step with food safety scares.
Food from the southern province of Guangzhou is among the best-known among Chinese cuisines. Ye Jun tracks down a restaurant that draws the home crowds.
Few would like the idea of adding medicine to food, but for the Chinese, sometimes food is medicine, and adding natural herbs to dishes may mean the creation of a gourmet dish with healthy benefits.
Todai International Seafood and Sushi Buffet Restaurant celebrated its 3rd anniversary by inviting 240 users of micro-blogging service to dinner, for free.
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