CL Wine Editor and Corkscrew columnist Taylor Eason is in the middle of a two week tour through China. Not surprisingly, her focus is on the food and drink between the sightseeing trips. Here's her Twitter and Facebook comments about her first few days in the Middle Kingdom:
4:27 PM, Apr 20th: Breakfast in Beijing: scrambled eggs sauteed with woodear mushrooms in sesame oil, steamed bok choy and pork stuffed bao. And lots of tea.
2:49 AM, Apr 21st: Lunch: 8 dishes. Lotus root with mushrooms, pork dumplings, sauteed pea shoots, sauteed celery with a foreign white veggie.
More photos and briefs after the break:
