Restaurant Week Launched in Beijing to Promote European Food
Take me away, mom Animals on the Road	“Water Margin” on eggs Cat the occupier Adorable animals pose like stars Cuddle up together, battling against blizzard Sunshine in the life

 

 

A chef (Middle) at Brasserie Flo explains the cooking process of French goose liver to guests. [Photo: CRIENGLISH.com/Luo Bin]

Author： 　　　Source：CRI　　　 Editor：Yang Fan