the best news I have read in years

http://environment.guardian.co.uk/climatechange/story/0,,2067618,00.html

The UN are producing a report to say that we do, after all, have the knowledge and money to stop global warming. So let's have no more apocalyptic warnings. Let's just get on with it. The measures that are required will mean lifestyle changes for all of us, but these are achievable and will bring direct rewards of their own. The biggest thing we can all do to prevent climate change? Vote for a government that will do something about it.

China's eco footprint is a big concern that is often voiced in the media. I am comforted by the thought of the beautiful actress, Gong Li, who is petitioning the People's Congress to do something about China's eco footprint. If the woman who makes every Chinese man's eyes light up wants climate change sorted, there is hope!

playing in the tulips

Gong's places

Just touched down from an adventure in Beijing, where I was interviewing Gong Li for The Telegraph travel section on her Beijing. Slightly awkwardly, Gong Li didn't actually appear to like Beijing very much (although she didn't actually say that). Her ideal day off was to stay in bed with her labrador and watch DVDs! Still, she does have good taste in restaurants, as you may find out if you read the article. Luckily Chinese food is not overly fattening, because I have just done a gastronomic odyssey of Beijing. Ordering food in China is an art form - I saw grown men sweat when I asked them to order for me. You eat cold food, then hot food, and it's all about having a delicate balance of flavours, textures and temperatures. And Jasmine tea.

My most memorable meal in China was eaten in a humble eatery that seemed to resemble a garden centre: A large glasshouse complete with rockery and waterfall just near the Mutianyu section of the Great Wall called Xin Shuang Quan Restaurant. An organic restaurant no less! (The Chinese do love their waterfalls). Cherry, my guide, ordered a perfect feast. First we had Jian cold garlic beef, then tomato and egg soup, followed by chicken and chestnuts, pork with celery and pak choi with mushrooms. There was also a steamed corn bun stuffed with slightly ropey vegetables. It wasn't gourmet food, but it was a beautifully layered experience of tastes and the company was good. The food was wonderful at Jing, the Peninsula Hotel East meets West restaurant, but somehow I can never feel entirely inspired by a meal eaten alone, no matter how delicious.

above and below: the Great Wall is said to be like a dragon

flashing quicksilver across the mountains.

Chinese magnolia

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