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The Dongzhimen Branch of The Roots has shut down.

The Dongzhimen Branch of The Roots has shut down.

Although it is only the beginning of 2026, Beijing's food and beverage industry has already experienced its first loss.

 I'm Staying at the Youth Hostel - THE ORIGINS OF THE BANYAN TREE

I'm Staying at the Youth Hostel - THE ORIGINS OF THE BANYAN TREE

I was able to locate this hostel online faster than by using the Lonely Planet book. In today's era of advanced digital technology, Lonely Planet guidebooks are gradually becoming less popular. However, I still take this guidebook with me wherever I travel.

 Start the Year with a Journey to Chengdu - THE ORIGINS OF BANYAN TREE

Start the Year with a Journey to Chengdu - THE ORIGINS OF BANYAN TREE

Mount Emei is beautifully captivating. I hope to have the same level of fitness to hike the mountain again. My current resolution is to maintain a balanced fitness routine so I can return in the future.

 Some Places to Purchase Your King Cake for Epiphany Celebrations

Some Places to Purchase Your King Cake for Epiphany Celebrations

There are just a few days left until Epiphany (January 6), and here are some spots in Beijing where you can find a king cake, also known as galette des rois.

 Smashed No More: Our Top Mocktails in Beijing

Smashed No More: Our Top Mocktails in Beijing

Having a tidy Dry January is quite achievable with our selections.

 2025 Annual Recap: New Dining and Drinking Establishments Part 3

2025 Annual Recap: New Dining and Drinking Establishments Part 3

Here's a concluding summary of the new dining and drinking establishments in Beijing.

 Celebrate 2026 with These New Year Gatherings, Dishes, and More Pt.3

Celebrate 2026 with These New Year Gatherings, Dishes, and More Pt.3

Last-minute events for New Year.

 Celebrate 2026 with These New Year Events, Feasts & More Pt.2

Celebrate 2026 with These New Year Events, Feasts & More Pt.2

There are just a few days left until 2026 arrives, and we have even more options for you to celebrate!

 2025 Year-in-Review: New Eateries and Lounges Part 2

2025 Year-in-Review: New Eateries and Lounges Part 2

The second installment of newly opened locations in Beijing.

 Beijing News: Three New Sections of the Beijing Subway Are Launched

Beijing News: Three New Sections of the Beijing Subway Are Launched

Beijing is an exciting city! Stay updated with our weekend recap of the most recent news.

 2025 Year in Review: New Restaurants and Bars Part 1

2025 Year in Review: New Restaurants and Bars Part 1

A glance at a few new places that have opened this year.

 Four Hangover Remedies That Beijing Residents Swear By

Four Hangover Remedies That Beijing Residents Swear By

Looking for a post-drink boost? Here are some options that Beijing locals highly recommend.

 Activities and Occurrences in the Jing This Weekend (Dec 26-28)

Activities and Occurrences in the Jing This Weekend (Dec 26-28)

Still searching for weekend plans? Here’s some inspiration for you!

 Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy

Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy

Ring in the New Year with flair at these locations!

All About China: Culture, Travel, and Modern Life in the Middle Kingdom

Welcome to our blog dedicated to China—a captivating nation where centuries-old traditions coexist with cutting-edge innovation. Here, you’ll discover immersive articles on Chinese culture, cuisine, iconic landmarks, and everyday life in both sprawling metropolises and peaceful rural regions. Whether you’re a seasoned globetrotter or simply curious about this remarkable country, we aim to provide fresh insights and practical guidance.

Our blog covers a wide range of topics, from travel tips—such as navigating the visa process and planning your itinerary—to exploring must-see destinations like the Great Wall, the Terracotta Army, and dynamic cities like Beijing and Shanghai. Food enthusiasts will enjoy our deep dive into Chinese gastronomy, sampling everything from savory street snacks to timeless classics like Peking duck.

We also shine a spotlight on modern China, examining its fast-paced technological advancements, burgeoning e-commerce, and forward-thinking architecture. Through firsthand experiences and expert commentary, we hope to bring you closer to the real China—its festivals, customs, and vibrant energy. Join us on this journey, and uncover the fascinating layers of history, innovation, and cultural diversity that make China truly unforgettable!

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