Spicy river-lake cuisine

Sanyangcai, which opened last week, is the biggest restaurant near Workers Stadium, offering delicious jianghu cuisine.

New quality seafood eatery

The restaurant Huanghuang, since opening last year at Houhai, has attracted many repeat customers who prefer homemade and high-quality seafood at reasonable prices.

Sometimes for food, less is more

No fancy ingredients, arty spaces or comprehensive menus. Sometimes the simple things in life provide the best pleasures, as Beijing Today learned.

Southern food wrapped with memories

As the cynical food critic in Ratatouille knows all too well, food is entwined with memories. Beijing Today introduces you to an online kitchen that sells mom’s cooking and welcomes nostalgia, and IFW’s new menu of traditional dishes given a modern twist.

Dining out at lunchtime

This is the best time of the year for restaurants: spring is here, meaning peach blossoms, the return of green leaves and al fresco dining.

Pastries and ice cream to satisfy the sweet tooth

Sweets like cupcakes, pies and ice cream have become popular topics among Chinese food publications. Beijing Today recommends four quality stores.

South American food and wine

Imported wines are popular in China, but consumers are growing tired of the usual stock from Old World wine regions like Bordeaux, France.

Eat local and seasonal – organic farmers and restaurants

With more and more people concerned about food safety and environmental issues, the Country Fair held at Fangjia Hutong 46 last Saturday was packed within an hour, attracting restaurant owners and fans of organic food from as far away as Tianjin.

Dip into the wild side

The warm humidity in the south during the spring allows the growth of seasonal wild plants that are immensely healthy to consume.

The perfect season for Huaiyang suisine

Traditional medicine suggests people should eat seasonal foods with light flavors during the transition between winter and spring.