It was a grey and drizzly day when we arrived at Wugongshan, so we couldn’t really understand why everyone was telling us we were lucky to see the sacred mountain that day.
当我们到达武功山时，那是一个灰濛濛的细雨天，所以我们真的不明白为什么每个人都告诉我们那天能看到这座圣山是幸运的。
Soon enough though, we would be standing atop...
For this column’s last outing, we look at something not often associated with the everyday Chinese dining experience; etiquette and table manners. Often met with surly service staff and spitting, smoking and belching patrons, it is easy to assume...
My Nanjing bucket list is about as long as a Chinese birthday noodle and one of the dinosaurs that’s been lurking there since day one has always been Sifang Art Museum.
So why did it take me almost 4...
It might be hard to believe, but the Golden Week of May has been away from the PRC calendar for over a decade. The term was originally coined in Japan upon combining three to four national holidays with well...
Once preposterous to some, it is now virtually general knowledge that good wine definitely does go well with Chinese food; the trick lies in choosing the right wine.
Cracking open a bottle of your favourite dark red and sipping it...
Health focused businesses that centre around prodigy foods christened “super” is most definitely in vogue. Recently, trendy trailblazers or “people brands” have magicked up fresh interest in the otherwise forgotten fungi; the Shroom Boom is putting mushrooms back on...
Internet rumours never cease to gain viral attention but none as strange as eating litchi leading to the risk of being misjudged as a drunk driver, which has attracted the dilligence of motorists as the revelation has spread quickly...
Ordinarily, it’s no contest that I’d choose culture and cuisine over a nice beach and agreeable climate. Yet, with direct flights to Sanya from Lukou at around ¥500 each way promising pastures greener in just over 3 hours, it...
