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The sap is running and the shoots are sprouting. Spring is definitely in the air, and in the kitchens. Ye Jun in Beijing gives us a preview of the new season's menus.
"I think it is safe to say 1949 Jinbao Jie serves one of Beijing's best roast duck," says Ye Jun.
Spring is a time for new beginnings, and plenty of restaurants have introduced new menus full of fresh ingredients just in season.
Newly opened Indian restaurant Khajuraho at Sanlitun SOHO does a good job of adapting to Chinese tastes.
There is food you eat and forget. And there is food you eat and remember, like the meal I had at Rua Do Cunha Macao Hot Pot Restaurant. The well-marbled beef and the beef tendons we ate were full of flavor, and drew us back like epicurean magnets.
He is old school, a chef who started from the bottom rung as the lowliest kitchen apprentice. But look at him now.
Kenny Fu started culinary training as a Western chef, then got exposed to classical Chinese elements in a fusion restaurant. He has now gone full circle.
He oversees one of the most respected kitchens of China, where the imperial cuisines from the Qing Dynasty courts are still replicated every day.
They created one of the greatest epicurean culture in the world, but China's guardians of cuisine are having to move with the times to catch up with the rest of world at warp speed.
Spring brings a bounty of sensational seafood from the Yangtze River to Beijing's dining scene. Ye Jun reports.
A tour of Crete was a revelation for our fine dining reporter Ye Jun, who fell in love with the island and its most famous product.
Lovers who love food should consider enjoying the candlelit Valentine's Day dinner for two offered by Traders Hotel's T-Bazaar for 858 yuan net ($136).
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