Chinese box office raked in more than 5.1 billion yuan ($813 million) in March, up 51.7 percent from a year ago, with a total of 140 million tickets sold, according to Maoyan, a major film database in China.
March 31, also the 15th day of the second lunar month, marks Hua Zhao Jie, or the traditional Flower Festival, a day in which Chinese people celebrate the birthday of the flower goddess.
The extra end of the wheelchair curling final is underway at the Gangneung Curling Centre, where China is competing against Norway in its bid to clinch its first-ever gold medal at the Paralympic Winter Games.
The Vienna Radio Symphony Orchestra will perform a concert at the Shanghai Oriental Art Center on May 18.
As temperatures rise above freezing in Changchun, capital of Northeast China's Jilin province, ice on Nanhu Lake is beginning to melt.
While many people are beginning to experiment with different cuisines with bold flavors, bright colors and superior ingredients, there are still a large number of diners favoring a simple dish—porridge.
With the rising number of Chinese students pursuing education abroad, an upcoming television series aims to reflect their struggles in unfamiliar lands.
With the success of sleeper hit The Coffin in the Mountain, widely acclaimed as one of the best domestic titles from 2015, director Xin Yukun has returns to his comfort zone — crime thrillers.
Chinese-Canadian soprano Xu Zuli is going to launch a tour in Canada this October by visiting five cities, including Toronto, Ottawa and Montreal, before she returns to her home country to give a show in Beijing.
Top scientists Hou Yunde, Huang Xuhua and Cheng Kaijia were presented jointly won lifetime achievement awards at a recent annual event to honor the most influential Chinese across the world.
During the explosion of trade between Britain and East Asian countries in the 17th century, tea was introduced to the country and rapidly superseded coffee as the national drink, albeit with the novel addition of a dash of milk and some sugar.
Traditional and fusion cooking styles, regional and international ingredients and a new awareness of healthy eating are all factors contributing to an exciting time for Chinese cuisine.
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