Week in China

An A-Z of Chinese History takes you on a whistle-stop tour of the nation’s past, picking out the tales of the key people, places and events that still shape China today. From the hugely influential Analects of Confucius all the way through to the battle strategies of Zhuge Liang, each chapter says something different about the past – including many centuries of imperial China – as well as something more about the country today.

China In 50 Dishes showcases the country’s classic cuisine in all of its salty, spicy, sour, bitter and sweet glory.

From noodles to dim sum to desserts, we take you on a mouthwatering tour of 50 different types of Chinese food, talking about their origins, how they are prepared and a few of the best places to enjoy them.

First on the menu is an introduction of the Four “Great” Cuisines of China: Shandong cuisine or lu cai, from the north; Sichuan cuisine or chuan cai for the western regions; Huaiyang cuisine from the eastern coast; and Cantonese cuisine or yue cai from the south. After that there is a selection of dishes from each culinary style, plus an extra category for favourites that originate from other parts of China, including Yunnan, Dongbei, Hunan and Xinjiang.

Happy reading – and happy eating!

How much do you know about the Pearl River Delta? For many of us the short answer is ‘not enough’, especially for a region that is now a crucial contributor to global growth.

Week in China looks at how the Pearl River Delta (usually abbreviated as the PRD) has emerged as an economic powerhouse – contributing about a tenth of China’s GDP. In the sections below we review its key cities and companies, and outline some of the challenges and opportunities it will face in the years ahead.