Chinese Activist Sentenced to 8 Years in Prison for Shaming Officials - New York Times  New York Times  Chinese Activist Sentenced to 8 Years in Prison for Shaming Officials New York Times BEIJING  A Chinese human rights activist who went by the online name "Super Vulgar Butcher" and made public shaming of officials a raucous art form was sent to prison for eight years after a court declared him guilty of subversion on Tuesday after an ... China sentences 'Vulgar Butcher' activist to 8…

Chinese Activist Sentenced to 8 Years in Prison for Shaming Officials - New York Times

Ex-CIA Officer Suspected of Compromising Chinese Informants Is Arrested - New York Times

Ex-CIA Officer Suspected of Compromising Chinese Informants Is Arrested - New York Times

Li Ching-Yuen was a Chinese herbalist, martial artist and tactical advisor who lived to the ripe old age of 256 and sired 200 descendants during his life span, surviving 23 wives. Ching-Yuen lived off a diet of herbs and rice wine inculding lingzhi, goji berry, wild ginseng, he shou wu and gotu kola. In a 1930 New York Times article, Professor Wu Chung-chieh of the University of Chengdu discovered Imperial Chinese government records from 1827, congratulating one Li Ching-Yuen on his 150th…

Li Ching-Yuen was a Chinese herbalist, martial artist and tactical advisor who lived to the ripe old age of 256 and sired 200 descendants during his life span, surviving 23 wives. Ching-Yuen lived off a diet of herbs and rice wine inculding lingzhi, goji

NYT Cooking: This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

Spicy Sichuan Noodles

spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

"Girls Lead in Science Exam, but Not in the United States...Researchers say cultural forces keeping girls away from scientific careers are strong in the United States, Britain and Canada but far less pervasive in Russia, Asia and the Middle East...."

Girls Lead in Science Exam, but Not in the United States

Girls Lead in Science Exam, but Not in the United States.Researchers say cultural forces keeping girls away from scientific careers are strong in the United States, Britain and Canada but far less pervasive in Russia, Asia and the Middle East.

Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. (Photo: Tony Cenicola/The New York Times)

Takeout-Style Sesame Noodles

Sesame Noodles - Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout.

Vietnamese-style crispy shrimp cakes || Photo: Andrew Scrivani for The New York Times

Vietnamese-Style Crispy Shrimp Cakes

The hardest part about making Vietnamese shrimp on sugar cane, called chao tom, is finding the sugar cane. The shrimp part is easy: whirl together raw shrimp and seasonings in the food processor until you get a paste (or mousse, as some recipes euphemist

Recipe: Simple Crusty Bread - New York Times  This bakes well in a dutch oven, covered 30 minutes, uncovered another 10-15 minutes at 450

Simple Crusty Bread

Recipe: Simple Crusty Bread - New York Times This bakes well in a dutch oven, covered 30 minutes, uncovered another minutes at 450

For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook. (Photo: Craig Lee for The New York Times)

Fast Pot-Stickers

NYT Cooking: What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of…

Arts: Ancient Chinese Art | The New York Times - YouTube

Maxwell Hearn, the new head of Asian Art at The Metropolitan Museum of Art, demonstrates the ancient art of understanding and appreciating Chinese scroll pai.

String beans with ginger and garlic (Photo: Evan Sung for The New York Times)

Green Beans With Ginger and Garlic

In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. (Photo: Tony Cenicola/The New York Times)

Chinese Smashed Cucumbers With Sesame Oil and Garlic

Recipes for Chinese Smashed Cucumbers with Sesame Oil and Garlic; Smashed Cucumbers with Lime Yogurt and Spicy Honey-and-Breadstick Croutons; and Smashed Cucumbers with Cumin Tahini.

Black Rice, Beet & Kale Salad with Cider Flax Dressing

Black Rice, Beet & Kale Salad with Cider Flax Dressing

Black Rice, Beet & Kale Salad with Cider Flax Dressing This recipe was part of the New York Times Vegetarian Thanksgiving.

The New York Times headquarters building

Major US Newspapers Allege Chinese Hack Attack

New York Times Website Hacked, Syrian Electronic Army Appears to Take Credit - ABC News

Mapo tofu is a justly popular menus item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from…

Vegetarian Mapo Tofu

Vegetarian Mapo Tofu: This meatless version of a wildly popular menu item in many Chinese restaurants satisfies on every level.

Chinese hackers suspected of New York Times attack are back with more damaging malware

Alleged Hackers Behind NYT Attack Last Year Are Back

The alleged hackers behind the New York Times attack last year are back with a vengeance, say FireEye researchers.

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