Seafood extravaganza
2012-03-12 17:56:05
Dine on scallops, oysters, fish, mussels, clams, prawns and fresh crabs. Our chefs will your choice to suite your taste with a range of sauces and cooking styles.
Dongpo ink fish
2012-03-12 17:28:39
Dongpo ink fish is a well-know traditional Sichuan dish that got its name from the famous poet Su Dongpo of the Song Dynasty.
Lee Kum Kee releases 2011 Corporate Social Responsibility Report
2012-03-12 16:45:05
Lee Kum Kee (China) released its 2011 Corporate Social Responsibility Report (hereinafter referred to as the report) following the first report in 2010.
Mapo Tofu
2012-03-12 16:28:39
Mapo Tofu was first created in the Qing Dynasty by a freckled woman in Chengdu.
Eight-treasure rice pudding
2012-03-12 16:28:05
Eight-treasure rice pudding is a specialty of southern Sichuan—tender, sweet and not greasy.
Old vineyards earn brand new recognition
2012-03-12 16:18:29
Some of the world's oldest wine-growing regions are receiving fresh recognition after many decades when the wine world knew little of them.
Stick-beaten chicken shreds
2012-03-12 16:17:26
Stick-beaten chicken shreds is a well-known Sichuan local dishes that originated before the Ming Dynasty (1368-1644).
Kungpao Chicken
2012-03-12 14:53:02
A noted Sichuan dish with a long history, Palace-teacher's diced chicken was first created by a Sichuan governor Din Baozhen in the Qing Dynasty(1616—1911).
Sichuan hotpot: History
2012-03-12 13:48:28
The hotpot was created during the Shang (16th century-11th century BC) and Zhou (11th century-256 BC) dynasties.
The emperor's noodles
2012-03-12 13:30:35
Suzhou cuisine has thrived on legends, history and natural flavors. Ye Jun finds out why it's still so popular today.
Hunting Easter egg at St. Regis
2012-03-12 12:23:13
On Easter Sunday, April 8th, asumptuous repast accompanied by amusing egg and gift hunting will add joy to your delights.
Chongqing Hotpot
2012-03-12 10:47:05
Hotpot is the most famous and favorite dish in Chongqing, noted for its peppery and hot taste.