« Great Buys in Mongolia: Cashmere and Horsemeat | Main | Grace »
Editor's Note: "Good Food," a show on Santa Monica's National Public Radio affiliate KCRW, caught up with Mark last week while he was in China.
Click here to listen to Mark recount his meal at Water's Head village by the Great Wall and offer his thoughts on why getting a good local recommendation in Beijing is more difficult then it sounds.
Get the latest destinations picks, hot hotel lists, travel deals and blog posts automatically added to your newsreader or your personalized homepage.
Learn More ›
© 2012 Condé Nast. All rights reserved
Use of this site constitutes acceptance of our User Agreement (effective 3/21/12) and Privacy Policy (effective 3/21/12)
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
For more information, please contact us.
RSS Feeds
The host mentioned an interview while Mark was driving to California - do you know if they have a link for that as well? Prescient thoughts about horse meat, by the way.
Posted by: scilaci | April 10, 2007 at 05:39 PM
be careful with my colour.
chester
Posted by: jschatzker | April 10, 2007 at 08:24 PM
I am surprised to hear that the Chinese food restaurant serves similar food to that served in the USA. I always thought "real" Chinese food might be different.
Posted by: mountainbiker | April 17, 2007 at 04:40 PM