Editor's note: CNN's Anna Coren reports on a traditional dog meat festival in southern China. This video contains disturbing material.

A mob of people have surrounded a group of animal rights activists protesting in the busiest open market in town. It's the eve of Yulin's annual dog meat festival, a tradition that dates back generations to celebrate the summer solstice.

Arguments ensue among those living in the city and the people who condemn the tradition. "Don't you eat beef? If you stop eating beef, then we'll stop eating dog meat," yells one man frustrated with the intense media scrutiny in the Dong Kou open market, where an array of birds, snakes, cats and livestock are sold as daily fresh fare.
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Editor's note: Coinciding with the annual Hong Kong Sevens rugby tournament (March 28-30) CNN is profiling parts of Hong Kong in a special series.

Creative new takes on dim sum are a common trend in Hong Kong restaurants these days, particularly at the higher end, with chefs incorporating traditionally Western ingredients such as truffles, foie gras or Maine lobster.

At the same time, many classic dim sum dishes have fallen out of fashion, making them harder to find in the city.
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There aren't many people who can claim that their lives have been changed by an egg tart, but chef Raymond Wong - who heads Macau’s Institute for Tourism Studies Educational Restaurant - says when he tasted Macau’s famous local Portuguese tarts there was no looking back.

“I left Hong Kong when I was just nine years old,” says Wong, who grew up in San Francisco and studied at the culinary program at San Francisco City College.

“But when I came back here in 2004, I went to Macau with my fiancé and she took me to a famous shop for egg tarts.”
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Noodle chefs beware, a noodle making robot is coming for your job. CNN's David McKenzie has the story of the Noodlebot.
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