Rebecca Lo looks at those stir-crazy creative bakers and sellers of mooncakes in Hong Kong.

Kaifeng Diyilou, with it's headquarters in Kaifeng, Henan province, is a restaurant with a history of nearly 90 years. It was built in 1922 and was famous for one of Kaifeng's specialties, juicy steamed buns.

This lovely little placeserves dishes such as quinoa salad with dried fruits and hazelnuts, Japanese cold soba with seared marinated tofu.

As autumn nears, Beijing's restaurant scene comes alive with foods to awaken the senses, at a range of tasting events and festivals.

Today's Chinese kitchens show the dramatic advancement in living standards.

It's the Thai Water Splashing Festival in a few days (April 13 to 15), and the festivities have already started.

The popularity of Japanese food in Hong Kong is undisputed. And still is, in spite of radiation scares and health concerns about contaminated seafood.

Are you hesitating before biting into that lovely platter of raw fish? Rest easy, China's Japanese restaurants are taking precautions when it comes to food safety.

Spring is the time to enjoy the natural freshness of food. Many ancient Chinese people seem to have had a very detached attitude toward their deceased.