The Economist2d
Tensions with the West are fuelling China’s anxiety about food supplies
Foodstuffs like theirs were not affected by China’s countermeasures against the 10% levy on Chinese imports that had been ...
Prestige Online20h
Homecoming King: Chef Silas Li’s Path to Becoming an Expert in Cantonese Food Following an Outstanding Career in Western Cooking
Hong Kong Cuisine 1983’s Silas Li tells Prestige why he decided to switch to Cantonese cuisine after decades as a Western ...
The Financial Times29d
How Shanghai’s ‘western food’ became a cuisine all of its own
Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. In a private dining room at the Deda, head chef Lu Xiaozhou is chatting enthusiastically about sous-vide ...