Editor's note: Coinciding with the annual Hong Kong Sevens rugby tournament (March 28-30) CNN is profiling parts of Hong Kong in a special series.
Creative new takes on dim sum are a common trend in Hong Kong restaurants these days, particularly at the higher end, with chefs incorporating traditionally Western ingredients such as truffles, foie gras or Maine lobster.
At the same time, many classic dim sum dishes have fallen out of fashion, making them harder to find in the city.
There aren't many people who can claim that their lives have been changed by an egg tart, but chef Raymond Wong - who heads Macau’s Institute for Tourism Studies Educational Restaurant - says when he tasted Macau’s famous local Portuguese tarts there was no looking back.
“I left Hong Kong when I was just nine years old,” says Wong, who grew up in San Francisco and studied at the culinary program at San Francisco City College.
“But when I came back here in 2004, I went to Macau with my fiancé and she took me to a famous shop for egg tarts.”
Noodle chefs beware, a noodle making robot is coming for your job. CNN's David McKenzie has the story of the Noodlebot.
Presenting mooncakes to relatives and business associates may be an integral part of China's Mid-Autumn Festival celebrations, but a new law aims to dampen the spirit of mooncake giving - at least among government officials.
As announced by the Communist Party's Central Commission for Discipline Inspection, and reported by the state-run Xinhua news agency, the Chinese government has announced that officials will no longer be able to use public money to send mooncakes as gifts during the festival.
Many locals experience a shock the first time they visit Liu Yang’s shop: they’ve never seen something quite like this before.
Some just pass by, merely peeking in the windows of his tiny, two room workshop.
“I think some people before they come by prepare themselves psychologically,” says Yang. “Maybe they’ll come back, maybe they won’t. We won’t get disappointed because of this. Most Chinese people are not used to cheese culture.”
Hello Kitty fans might be the world's most spoiled travelers as the tourism industry seems determined to build a complete service chain out of that five-apple-tall bobtail cat.
Taiwan's Eva Air flies a fleet of five Hello Kitty airplanes. Dubai houses a posh Hello Kitty spa. Anji, a county some 220 kilometers southwest of Shanghai, is building a $200 million Hello Kitty theme park (scheduled to open in 2014).
And in Beijing, a Hello Kitty-themed restaurant is creating a lot of buzz.
Editor's note: London-based cook, food writer and consultant Fuchsia Dunlop sits down with CNN to discuss her love affair with Sichuanese cuisine. Her responses have been edited for concision and flow.
CNN: What sparked your interest in Sichuanese cuisine?
I got very interested in China through a job subediting news reports about the east Asian region, particularly China. So I started Mandarin evening classes and went on holiday to China and was fascinated.
I'd been in Sichuan in 1993 when coming back from a holiday to Tibet and had an amazing lunch with some dishes I never forgot. I had looked up a Sichuanese musician whom I'd met in my hometown of Oxford, and he and his wife took me out. It was at a very modest little restaurant, but we had a delicious meal and ended up on the riverbank drinking jasmine tea at a teahouse. At that moment, I thought, I want to come back and live here.
Although it's the people from Guangdong province who have the reputation for eating just about anything, Shanghai foodies are no slouches.
You can find plenty of weird eats around the city that you might actually enjoy if you know where to look.
For this list we stayed away from the shock value - no sheep penis here - and sought out what locals are actually eating.