Get Your Limited Edition Hot & Spicy Festival Presale Gift While Stocks Last

Having gotten a flurry of snow out of its system over the weekend, it seems like Beijing is now well on its way to embracing spring and the excitement that comes with the warming of bones, the changing of your wardrobe, and a massive dose of spicy fun courtesy of our inaugural Hot & Spicy Festival on Apr 14-15 at Galaxy Soho.

As an incentive to get your tickets early (apart from them being cheaper, guaranteeing your spot at the festival, and allowing quicker access to the venue upon arrival), we're also giving away a limited edition Hot & Spicy branded bandana for every presale ticket. In order to demonstrate just how versatile (and, of course, exquisitely fashionable) our bandanas are, we called upon our very own strapping bao'an to model the apparel:

... Let's just say that he was more than chuffed to accessorize his plain, old, state-provided red armband. Bonus round, we also convinced this waimai guy to glam-up his bike:

Turns out this humble cut of decorative cloth goes with almost everything and it's no exaggeration that these babies are already poised to be 2018's must-have streetwear fashion item. (Don't worry, if you decide not to buy presale tickets but then encounter deep feelings of envy at the actual event, we'll be selling them on-site too.) If that's not enough to have you scrambling for tickets, let us remind you that the Hot & Spicy weekend will also be host to:

• Forty of Beijing's top food and beverage purveyors, complete with their fieriest chili-infused grub and burn-placating drinks (see here for the list of vendors as it currently stands)
• Live music, DJs, and entertainment in the form of dances, performances, and interactive games
• Our Eighth Hot Chili Pepper Eating Competition (more info on how to take part here)

To buy tickets (and nab your bandana), simply scan one of the two QR codes below and you'll be whisked through to our WeChat store:

Scan to buy tickets in English

Scan to buy tickets in Chinese

Photos: Helen Liu/the Beijinger