This month’s Cover Feature celebrates the diversity of Chinese cuisine and the finest examples of what can be enjoyed right here in Beijing. We asked two food experts for their picks and we asked them to go beyond the city’s provincial offices and look a little deeper. If you want to eat your way around China without leaving the comfort of the outer Ring Road then you have a brand new handy guide. The eat is on.
Normally our April issue is devoted to our Annual Reader Restaurant Awards. We’ve taken a different approach this year. You can find all of the winners listed in the magazine but all of the in-depth coverage is on our blog. That’s where you’ll find everything you could possibly want to know about the Awards, including our Experts’ Picks.
But back to the magazine.
In the FOOD & DRINK section, we tell you how to get the beef you want from your local butcher in our Dining Feature, the best cocktails with Chinese ingredients in our Drinks Feature and which wine to pair with Beijing dishes in Grape Press. We’ve also been brave (so you don’t have to) and eaten pork floss for this month’s "Taste Test," made the most of mochi in "Just Desserts" and bid a fond farewell to our previous dining team in "Last Orders." Plus, as always, our reviews of the newest bars and restaurants and everything else that you have come to expect in our waist-expanding section.
In GO, we check out the best kitchen gadgets in Inspect A Gadget, we introduce immersive Chinese learning and highlight the photographers up for the Three Shadows Awards. We’ve sorted out at least one lucky reader’s month in our Featured Giveaways, and suggestions for some gigs that we think will cook up a storm. As ever, there’s still space for all of the new venues that are worth your time and money.
And then there’s all these new friends we’d like you to MEET. It’s not often that you are introduced to an ethnomusicologist but you are in Shi Tanding, author Audra Ang lets us know about her book and her ayi’s fried chicken and we meet a mime. We also talk balls with tennis star Peng Shuai, have a drink with chef Laia Pons and peek at NicelymadeinChina.com’s bookshelf.
Finally, we look at air pollution, desertification and foie gras farms in Ecology, ponder the Peking Man’s thoughts on how he got his name and our Events section makes sure you will have a splendid April. Get the PDF here, read it below or find a copy around town.
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