Lillian Chou

Beijing -- Slippery cellophane noodles, crunchy sprouts, wobbly jelly, starchy cake, sweet porridge, crispy crêpe, sour fermented drink, a lamb-oil splattered mash: these are just a few of the many forms that the humble, versatile mung bean can take. Read more

Shanghai -- Editor's note: Our last installment in Mushroom Week comes from Shanghai, where correspondent Lillian Chou delves deep into China's extraordinary mushroom bounty. Read more

Shanghai -- At noon, the line stretches out the door and there’s a noisy rumble of loud voices inside the Ruijin Erlu and Nanchang Lu branch of Fengyu (丰裕), a neighborhood staple that has fed locals for decades deep in the heart of the former French Concession. Read more