San Francisco Chronicle

on February 20, 2013

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SFGate is the Hearst-owned website sister-site of the San Francisco Chronicle and the go-to online source for all news and entertainment related to the Bay Area. With a Pulitzer prize and 22 million readers each month, the SFGate publishes a moment-by-moment, 360˚ view of San Francisco that is wildly reflective of right now for the most mobile and social audience in the country.

Provocative, energetic, unapologetic, the Gate is in constant conversation with the world's most eclectic city — with over 50 sections covering news, sports, politics, lifestyle and technology. It is the digital thermometer that reads the temperature of San Francisco's moods, trends, and interests, and shares it with the world.

 

China Denies It Is World’s Biggest Trader Despite Data Showing It Passed U.S. Last Year

By The Associated Press on February 20, 2013

Official Chinese and American trade data indicate China passed the United States last year in total imports and exports by a margin of $3.866 trillion to $3.822 trillion.

Business, Economy, Politics
Trade, Ministry of Commerce, World Trade Organization, U.S.-China Relations

Cyber Attacks—What’s the Best Response?

A ChinaFile Conversation

By James Fallows, Xiao Qiang & more on February 20, 2013

With regular ChinaFile Conversation contributor Elizabeth Economy on the road, we turned to her colleague Adam Segal, Maurice R. Greenberg Senior Fellow for China Studies at the Council on Foreign Relations in New York. Segal said that “the time for naming and shaming has passed. That strategy is clearly not working.”

Every Grain of Rice

By Fuchsia Dunlop on February 19, 2013

Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish. 

Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. —W. W. Norton & Company

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