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.
Are you hesitating before biting into that lovely platter of raw fish? Rest easy, China's Japanese restaurants are taking precautions when it comes to food safety.
In the warmer southern climes, April is when cabbages glow green and the carrots shine like bright orange batons. The bamboos, too, will be sending up creamy yellow tender shoots that can be harvested every morning.
Riesling is one of the world's classic white grape varieties. Yet, it has been ignored of late in favor of Sauvignon Blanc and Chardonnay.
Spring is the time to enjoy the natural freshness of food. Many ancient Chinese people seem to have had a very detached attitude toward their deceased.
Whether you are traveling in the north or the south of China, one delicacy you are almost sure to find on the menu is jiaozi, ear-shaped dough dumplings with various fillings.
Five-color sticky rice, a traditional festival food for the Zhuang ethnic group in South China, gets its name because the rice is dyed with herbs that yield five colors: black, red, yellow, white and purple.
Steamed locust flower is a specialty in Henan province, eaten here for thousands of years. Locust flowers usually appear in April or May, and last about 10 to 15 days.
Every year, when spring arrives stealthily and most vegetables are still growing in greenhouses, jicai is already there in the wild, waiting to excite your senses with its natural green color and fresh aroma.
Spring is definitely in the air and even the vegetables in the markets seem brighter and perkier. Pauline D. Loh has several suggestions on how best to enjoy it all.
While it's true that dessert is not the highlight on most Chinese menus, there are certainly lots of choices for modern and more traditional Chinese-style desserts available here, and now.
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