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n, who came to the main venue of the festival on Thursday with four friends.
“We went to Thailand for a vacation last month. The beautiful sunshine and beaches there
are enchanting,” the 54-year-old Beijing native said. “Now, we have a second chance to experience its food.”
Yang Lin, 26, who described herself as a foodie, also went to t
he gala. “I love Korean food most, except for Chi
nese cuisine, and I’m happy that Beijing is holding such a big food exhibition.”
Xu Hejian, a Beijing official in charge of the event, said visitors can see how Asian food i
s made at the venue and sample various cuisines made by more than 200 food enterprises.
Wuyutai Tea is one of the companies.It’s a good opportunity for the younger generati
on to learn more about traditional Chinese delicacies and desserts,” said Chen Huaji, an employee. “Tea is
quite an important element of Chinese culture, and the exhibition offers a stage to show off the essence of Chinese food and Chinese culture.”
April 8 and was succeeded by Wang, former director of the Dunhuang Academy.
Shan is well known for his innovative changes to the Palace Museu
m, such as the introduction of a light show during the Lantern Festival.
By the end of 2018 over 80 percent of the Forbidden City had opened to visitors, compared with only 52 percent in 2014.
The Palace Museum established the Palace Museum Research Institute in Nove
mber 2013 as an unincorporated organization for scholarly inquiry and exchange.
The institute includes Palace Museum Institute researchers, scholars in the Palace Museum, and oth
er Chinese and international scholars, all coming together in an atmosphere of open scholarly exchange.
With a sustainable approach, the academy seeks to lead in scholarly developme
nt, formulate research strategies, evaluate scholarly writings, realize Palace Museum research goals, tra
in talent, publish quality material, and conduct international academic exchange.
The volunteer team－led by Wu Liangliang, a security guard who has gained online fame for his fluent self-taught En
glish－has also been part of the site’s efforts to provide a more personal management style, in addition to the city go
vernment’s introduction of various measures, including a mobile app, to help tourists.
Larry Goodrich, from Seattle, who has been traveling with his wife
in the Yangtze River Delta for three weeks, lauded the volunteers’ contributions.
Having worked in the computer industry since “the era of brick-si
zed cellphones”, the 65-year-old said that while technology has provided unimaginable con
venience, traveling is about being a part of the destination and interacting with local residents.
“The human connection is always better,” said Goodrich.