Chinese cuisine and the shift forwards (2)

But fusion food has its share of detractors as well. Silbert, in his off-the-cuff manner, described fusion food as "stupid; and it shouldn't be encouraged." He cited chefs who slam together elements from disparate cultures to see what sticks, noting that the results are often "kitschy." He shortly remembered himself and backtracked, just a bit. "Sometimes it works … but it takes a very-trained chef to do it," he conceded.

The upcoming CRI English video series Chopsticks & Beyond is going to put Silbert's words to the test, inviting professional and hobby chefs alike to see just how the cuisine from their home country and Chinese cuisine can possibly fit together. Guests will rack their brains and taste buds to put their spin on Chinese classics.

Some segments of Chopsticks & Beyond will introduce guests to some of the more extreme sides of Chinese cuisine. In China, if it moves and has organs, there's a way to cook it. CRI is scouring the depths of the provinces to find the cuisine that will raise eyebrows and screw up faces.

One obvious requirement to be a food editor in China is an adventurous palate. But even Silbert has foods that he can't take. "Stinky tofu!" he exclaimed. "Start and end. I'll eat pretty much everything, but that one's hard for me."

Time Out Beijing and its esteemed food awards have also undeniably played a role in shaping cuisine in the capital and beyond. Their awards join those of 55 other cities around the globe, providing a local perspective to travelers from abroad. This month, Time Out will share the names of this year's best restaurants, and the people's choice awards.

Of course, top restaurants aren't built on prizes, but on solid food and service. "If you do meritable work in the restaurant field and you win a Time Out food award, that's a big deal," Silbert said, noting that last year's awards are still one of the website's most viewed pages. "People pay attention." The Time Out food awards take place April 25.

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