Orchids (lan, 蘭) have been very popular and in cultivation for centuries in China and other Eastern Asian countries. In China, orchids are not only prized for their fragrant blooms and graceful appearance, but also have a moral impact on Chinese culture and society.

An elegant Chinese Pingfeng (folding screen) is quite an ancient invention that is an essential part of the traditional Chinese furniture. Today it is back in vogue again for its distinctive Eastern elegance, as well as its practical function as a exotic furniture that act as a moving wall, dividing or adding a space, enchasing character, and defining style.

Orchids (lan, 蘭) have been very popular and in cultivation for centuries in China and other Eastern Asian countries. In China, orchids are not only prized for their fragrant blooms and graceful appearance, but also have a moral impact on Chinese culture and society.

The folk dances of the Dai ethnic group enjoy not only wide popularity but great diversity. Most of them imitate the movements of subtropical creatures. Peacock is one of the best loved dance of the Dais, expressing the most touching and mysterious charm of the remote primitive tribe on the southwest border of China.

The earliest Chinese kites were made of wood and called muyuan (wooden kites); they date as far back as the Warring States Period (475-221 B.C.) at least two millennia ago. After the invention of paper, kites began to be made of this new material called zhiyuan (paper kites).

Though Chinese cuisine has been prevailing at the global dining table during the past several decades, Chinese breakfast might be less popular, and is felt less familiar by many non-Chinese. Although there’re plenty of culinary adventures available at the breakfast table, it is not that kind of grand meals consisting of several courses. The more familiar scene, however, is the long queues of hungry office workers lined up at street vendors for a portable food stand, which usually include congee, steam buns, pancakes, noodles and Chinese pastries.

Cha Chan Teng (literally meaning tea restaurant in Cantonese) goes far beyond being a fast food choice for most Hong Kong people today; rather, it has become an indispensable part of the past living style with the richest local flavor, which is a collective memory planted deeply in Hong Konger's mind. Just like the city itself, where blending of different cultures gave birth to a hybrid one, Cha Chan Teng is also a “melting pot”, combining delicacies from around the world and transforming them into a local fusion. Cha Chan Teng’s name gives of hint about the eatery’s characteristic of greeting a visitor: customers are provided a cup of black tea as soon as they are seated. The tea, however, refers to the inexpensive and insipid black tea, not the high-grade tea served in a traditional Chinese teahouse. People usually just use it to clean their tableware.

Cha Chan Teng (literally meaning tea restaurant in Cantonese) goes far beyond being a fast food choice for most Hong Kong people today; rather, it has become an indispensable part of the past living style with the richest local flavor, which is a collective memory planted deeply in Hong Konger's mind. Just like the city itself, where blending of different cultures gave birth to a hybrid one, Cha Chan Teng is also a “melting pot”, combining delicacies from around the world and transforming them into a local fusion. Cha Chan Teng’s name gives of hint about the eatery’s characteristic of greeting a visitor: customers are provided a cup of black tea as soon as they are seated. The tea, however, refers to the inexpensive and insipid black tea, not the high-grade tea served in a traditional Chinese teahouse. People usually just use it to clean their tableware.

Cha Chan Teng (literally meaning tea restaurant in Cantonese) goes far beyond being a fast food choice for most Hong Kong people today; rather, it has become an indispensable part of the past living style with the richest local flavor, which is a collective memory planted deeply in Hong Konger's mind. Just like the city itself, where blending of different cultures gave birth to a hybrid one, Cha Chan Teng is also a “melting pot”, combining delicacies from around the world and transforming them into a local fusion. Cha Chan Teng’s name gives of hint about the eatery’s characteristic of greeting a visitor: customers are provided a cup of black tea as soon as they are seated. The tea, however, refers to the inexpensive and insipid black tea, not the high-grade tea served in a traditional Chinese teahouse. People usually just use it to clean their tableware.

Cha Chan Teng (literally meaning tea restaurant in Cantonese) goes far beyond being a fast food choice for most Hong Kong people today; rather, it has become an indispensable part of the past living style with the richest local flavor, which is a collective memory planted deeply in Hong Konger's mind. Just like the city itself, where blending of different cultures gave birth to a hybrid one, Cha Chan Teng is also a “melting pot”, combining delicacies from around the world and transforming them into a local fusion. Cha Chan Teng’s name gives of hint about the eatery’s characteristic of greeting a visitor: customers are provided a cup of black tea as soon as they are seated. The tea, however, refers to the inexpensive and insipid black tea, not the high-grade tea served in a traditional Chinese teahouse. People usually just use it to clean their tableware.