Mix of ethnic groups gives Yunnan a special cultural flavor.
The story began about 40 million years ago, when the Indian Plate collided with the Eurasian Plate, raising the Qinghai-Tibet Plateau and creating the rumpled peaks of the Hengduan Mountains.
After living in Shanghai for 13 years, entrepreneurs Derek Muhs and Marisa Tarin found the real heartbeat and soul of the city in its people. They put together 100 photographs featuring local residents, to compile the book titled Faces We Love－Shanghai.
It is speculated that China has a history of alcoholic beverage production dating back more than 5,000 years. The speculation is based on written records and even legends.
With the recent rise in COVID-19 cases and increased restrictions in Beijing, this year's May Day holiday didn't offer the usual opportunities for travel that it generally would.
With incredible skill and dexterity, artist conjures up miniature images on the stones of peaches, apricots and Chinese olives.
When Ma Weijia went to buy breakfast at a restaurant near his home in Beijing, the violinist didn't expect that it would lead to the start of a quarantine.
Stone rubbings, also known as ink-imprints or ink-squeezers, is one of the major inventions from ancient China. Using paper and ink, the engraved surfaces can be copied as sharper images to depict history.
An online concert will be staged at 7:30 pm, March 12 (GMT+8) to celebrate the 50th anniversary of the establishment of diplomatic ties between China and Argentina!
The traditional Chinese solar calendar divides the year into 24 solar terms. Start of Spring (Chinese: 立春), the first solar term of the year, begins this year on Feb 4 and ends on Feb 18.
As the oldest artisan working at the Yangliuqing woodblock prints workshop affiliated to Tianjin Yangliuqing Fine Arts Press, Wang Wenda has been busy preparing for another Spring Festival.
Peking duck is an icon of Beijing cuisine and enjoying the treat is one of the must-dos in the capital. Among the fast-changing trends of international cuisine, the dish is a rare, enduring classic, receiving worldwide recognition for its tempting sheen, crispy skin and tender, juicy meat.
Presented by Chinaculture Registration Number: 京ICP备13028878号-4
Copyright © Ministry of Culture and Tourism, P.R.China. All rights reserved
Presented by Chinaculture Registration Number: 京ICP备13028878号-4
Copyright © Ministry of Culture and Tourism, P.R.China. All rights reserved
京公网安备 11010502035176号