Melamine-tainted milk, rat meat sold as lamb, recycled cooking oil sourced from restaurant waste or even sewers, rice containing poisonous heavy metals: food safety scandals were extraordinarily frequent in China in the first 15 years of the 21st...
Instruction began early on a November 2018 morning. This lesson was not taught in a classroom, but in a makeshift kitchen as part of Xinjiang’s “household school” program. There, a teacher stood before her class of adult women and asked: “What do...
Dada-JD Daojia was formed from the merger of JD Daojia, which is JD.com's online-to-offline business, and Dada Nexus, a large crowd-sourcing delivery platform in China with operations in more than 400 major cities.
When is a pancake not a pancake?
Safety-first menu for big set piece dinner shows Beijing was taking no risks when hosting a man who is not known for his adventurous palate
Authorities imposed the embargo in September because the stinky cheeses were made with strains of bacteria banned in China.
Amazon (AMZN, Tech30)'s move to swallow Whole Foods for $13.7 billion grabbed attention in the U.S., and the internet giant has also been dabbling in cashier-less grocery stores. But experts say China is already ahead of the curve.
A new generation of immigrant restaurateurs is aiming to offer an updated spin on the Chinese restaurant, with prices to match
The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen.
China has ambitions to be a major player in genetically modified food, but first it needs to dispel images of poisoned seeds and contaminated fields
A shrewd product placement on a popular soap opera has propelled a Western breakfast cereal to frenzied popularity in China, sending prices up almost ten times in the gray market
As China's economy has slowed, so too has its appetite for instant noodles
For an American industry that relies increasingly on global demand, the news is welcome
The Western and African media have long fueled the myth that Chinese investors are buying up vast tracts of land across...
Kaiser Kuo and David Moser are joined this week by Howie Southworth and Greg Matza, creators of the independent video series “Sauced in Translation,” a reality show that journeys into the wilder parts of China in search of local Chinese...
Filled with game and pork belly, these English twists on ‘jiaozi’ dumplings are a wintry delight.
Researchers estimate that between 44 and 57 percent of all greenhouse gas emissions (GHGs) come from the global food system. Agriculture and deforestation caused by agriculture account for 26-33 percent of total emissions, making...
Drivers roll up car windows as an autumn wind chills a traffic-clogged overpass in western Beijing’s Liuliqiao area. And under the concrete overpass, homeless people are gathering for a chilly night’s rest after wandering city streets.
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China's transformation from an agrarian economy remains a work in progress.
Splitting the bill is a relatively new idea to most Chinese, but now it's being embraced by cash-strapped young people.
Great Leap Brewing is an institution. As one of the earliest American-style microbreweries in China, not only has the company rescued us from endless nights of Snow and Yanjing...
Food safety scandals have become so common in China that people are losing confidence in what they eat. The government has consistently emphasised the need for better regulation of the food industry, and it’s established an inter-ministerial...
China’s push for more intense farming has kept its city dwellers well-fed and helped lift millions of rural workers out of poverty. But it has come at a cost. Ecosystems in what should be one of the country’s most fertile regions have already...
China has been the most important factor in commodities demand in the past decade.
The water-energy-food nexus is creating a complicated challenge for China and the world. Energy development requires water. Moving and cleaning water requires energy. Food production at all stages—from irrigation to distribution—requires water...
The gang added industrial bleaching agent rongalite to make dried tofu sticks brighter and chewier, the Shanghai Daily reported on Monday, citing official media in Shandong province.
“Customers are here already!” the restaurant’s owner, a wiry Chinese man in his fifties, barked. He dropped a heavy container onto the metal counter with a crash. “How can you possibly be moving this slowly?”
Late last month, news broke that a major Chinese supplier of American fast food brands was peddling meat that violated...
Meat invariably means pig in China, with pork accounting for 65% of the meat consumed in the country.
And after...
Pollution that is easily perceptible in China's rivers and urban air has gotten a lot of attention in recent years.
Now a less obvious environmental concern with equally serious repercussions—soil contamination—is getting the attention it...
Forget our complaints about the pollution, China has an even more intractable public relations problem that has everything to do with the country’s favorite hard liquor. And yes, we are talking about baijiu. In 1854, French Catholic missionary...
The scale of growth in China’s meat production over the past three decades is staggering. Today, one-third of the world’s meat is produced in the country and half of all pigs live there. While per capita consumption may still be below the U.S....
On the “Muslim Street” in the Chinese city of Xian stands a bronze tableau in honor of street food.
Food safety has become an issue of great concern in China over the last few years. Media reporting has tended to focus on extreme cases of poisoning from food additives or contamination by heavy metals, but food safety encompasses a wide...
The Hebrew year is 5774 and the Chinese year is 4710. That must mean, the joke goes, that against all odds the Jews went without Chinese food for 1,064 years. In fact, Jewish love for Chinese food is neither hallucinated nor arbitrary. It is very...
Shanghai’s new restaurant which opened last year, Ultraviolet is one of a mind-bending kind. But it’s also a perfect ambassador for China’s dining scene right now, capturing the frenzy and swagger of it all.
China's swallowing up of Smithfield, a well-known U.S. povider of processed meats, illustrates two things about the country: its swelling economic power and growing hunger for meat-based diets. And the deal may foretell of many...
Distillers of China’s most popular spirits, baijiu, are sobering up to a business slowdown and tight financing after a decade of outstanding growth.
Sales are off and company market values have fallen over the past year, prompting some...
After almost three years of podcasting, this week on Sinica we bow to the inevitable with a show about Chinese cuisine, and in particular the strange history of pasta in China. Joining us for this journey is Jen Lin-Liu, author of...
Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations?
After weeks of speculation about whether Washington politicians would oppose the acquisition by a Chinese company of America's largest pork producer, a challenge to the deal is emerging from another quarter—the market.
Half the world’s pigs—more than 470 million of them—live in China. As demand rises, pork is starting to shift from household- or farm-scale production into larger factory-like operations.
Smithfield Foods, one of the biggest and oldest pork producers in the U.S., agreed to sell itself to Shuanghui International, one of China’s largest meat processors. The two emphasized that the deal aimed to increase the supply of high...
In his 1925 account of Chinese restaurants in America, G.H. Danton introduces the reader to the cuisine, clientele and commercial considerations of the industry which had ‘supplanted the Chinese laundryman in typifying for America where...
Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.
The Chinese Communist Party wants you to clean your plate, and it’s not afraid to barge into the dining room and take matters into official hands if you don’t.
Former Associated Press reporter Audra Ang, talks about To the People Food is Heaven, her journey through a complicated, sometimes maddening, sometimes breathtaking society.
The crestfallen former chairman of fast-food restaurant giant Kungfu Catering Management Co. Ltd. is awaiting a verdict after a trial on corporate embezzlement charges apparently instigated by his former business partner’s wife.
If Cai...
Chinese love fast food but no Western chain has figured out how to please the hungry in the morning.
