"We lose books occasionally," said Pearson. "But one-third of our books are donated from expats who are leaving China, so we will just forget about it and move on. We build a relationship with our readers on trust."

"It is more like a mini-United Nations," said Jane, a senior English-major student who requested anonymity. "You may find that there are many foreigners with different skin colors, and it's hard to find Chinese there." Jane said she went to The Bookworm from time to time to immerse herself into the English language atmosphere and improve English.

Pearson said during day time when it is quiet in the bar, many freelance writers would choose to come to The Bookworm as they find the atmosphere there inspires their writing, which they cannot get write at home.

However, in the evening and at night, The Bookworm wins the patronage of people from all walks of life, and it is no longer quiet and becomes more casual. Some people talk about their businesses, some people read poetry, some surf the Internet and others just chat. It is a place where you can find people who share your love of books and ideas.

After seeing Beijing Bookworm making a profit, Pearson opened a new Bookworm in Chengdu, capital of southwest China's Sichuan Province, just three months ago.

"It has already got a couple hundred members," Pearson said.

"Word of mouth" is a major way for attracting more people. The Bookworm has never publicly advertised itself, but is visited by a regular number of people who bring with them new guests all the time.

Dining in The Bookworm is a great joy for many. If you are hungry, just feel free to ask for a "Plato" or a "Darwin." Pearson recited nearly all her dishes, which are named after a famous author or a book. For instance, if you order an Alexandria Quartet, which is the name of a book, you are actually asking for a dish with four ingredients: mushroom, zucchini, rugola and ricotta. Rather than being the author of Sherlock Holmes, "Conau Doyle" presents you with a typical English breakfast of eggs, bacon, sausage, mushrooms, baked beans and potato. Pearson found great fun in naming the dishes her chefs make. "It is certainly harder for our waiters and waitresses to remember so many names with different ingredients," said Pearson, smiling to her employees.