The National Ballet of China has staged its latest ballet production Dream of the Red Chamber at Tianqiao Theater in Beijing on Feb 10. After the world premiere, the production will be staged at the venue until Feb 18.
As the first major Hong Kong movie to hop into the Year of the Rabbit, Where the Wind Blows - an epic that joins the hands of giant stars Aaron Kwok and Tony Leung for the first time - has recently been released across domestic theaters.
With a camera snapping photos of migratory birds, Liu Guanghui starts his daily patrol in the Caohai National Nature Reserve in Guizhou province.
A tapestry that examines changing attitudes toward interpersonal relations, under the impact of the COVID-19 pandemic, and a set of hanging bags, made of silk strips and painted in bright red, reflecting people's anxieties in a world of overconsumption, seem unlikely subjects for an exhibition.
The Capital Museum is showing selected Taoist and Buddhist figure paintings from its collection at The Boundless Universe in Paintings.
On Feb 5, the day of the Lantern Festival, an album, titled The Year of Roaring Tiger, was released by NCPA Classics, the music label of the National Centre for the Performing Arts.
Epic, long-awaited TV adaptation of award-winning sci-fi novel The Three-Body Problem, in which Earth faces a deadly alien threat, gets a global release.
Stove-boiled tea is becoming one of the latest trending lifestyles among young Chinese.
To mark the work the brothers achieved in carrying forward the tradition of Chinese philosophies, China National Philatelic Co. Ltd issued on Sunday a collection of postage stamps celebrating the two committed thinkers and educators.
The popularity of new-style, tea-based beverages provides a gateway for young people to discover traditional Chinese tea customs.
One of the signature dishes of French cuisine in the Phenix in The PuLi Hotel and Spa, Shanghai, is Le Pigeon. As the name suggests, it has pigeon, foie gras, salsify and shiso. It is highly praised by customers and recommended by the chef.
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