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The lifeblood of sausages, hotpots and soups

THE Chinese idiom “devour raw meat and fowl” describes how primitive man ate before he learned to cook with fire. He drank raw blood. Nowadays, of course, that menu is much more refined but the basic

Li Anlan

Color and taste of bloody good Tuscan wine

ISACS is the founder and CEO of EnjoyGourmet, a leading gourmet digital ( and print media company in China. He has authored over a dozen wine and food books including the awarded

John H. Isacs

Landlocked Laos: the hidden culinary secret

TUCKED between China, Vietnam, Thailand, Cambodia and Myanmar, landlocked Laos shows its rich blend of neighboring influences in its diversity and uniqueness of food and drink. The only pity is that

Star Austrian chef uses ‘nose to tail’ in specialties

MAX Stiegl, chef de cuisine of Gut Purbach, the wonderful modern restaurant in Purbach, Austria, took his cuisine and ideas to Shanghai when he visited the kitchens of VUE Restaurant at the Hyatt on the

Toddler forgotten in school toilet stirs debate over early education

THE recent case of a three-year-old boy being “forgotten” and left in a toilet for more than an hour at a Shanghai branch of Disney English has sparked a storm on social media, including WeChat’s moments. Most

Riverside street blends culture, nature and charm

COMPLEXES housing restaurants, gyms and shops are everywhere in Hangzhou, but Xiaohezhi Street is one of the few that blends the natural and cultural landscapes. Here, restaurants, flower stores and

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