Conversation
08.06.24How Safe Is China’s Food in Light of the Fuel-Tanker Cooking-Oil Scandal?
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...
Viewpoint
05.13.24Beijing’s Culinary Crusade: Erasing Uyghur Identity through Food
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...
Postcard
06.05.20Scallion Dutch Baby
The dishes I make myself flavor my moods, and season my experience of the news. As my birth country and my host country cast blame on one another, I eat four-cheese pizza with a side dish of blanched cauliflower seasoned with soy sauce, vinegar, and...
ChinaFile Recommends
08.09.18Walmart and JD.Com Invest $500 Million in a Chinese Online Delivery Company
CNBC
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.
ChinaFile Recommends
05.30.18As Chinese ‘Crepe’ Catches On Abroad, a Fight to Preserve Its Soul
New York Times
When is a pancake not a pancake?
ChinaFile Recommends
11.10.17The Diplomatic Dishes China Picked to Keep Donald Trump Happy at a State Banquet
South China Morning Post
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
ChinaFile Recommends
10.24.17China Lifts Ban on Stinky Cheese
New York Post
Authorities imposed the embargo in September because the stinky cheeses were made with strains of bacteria banned in China.
ChinaFile Recommends
10.06.17It's Not Just Amazon: Chinese Tech Giants Are Selling Groceries Too
CNN
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.
ChinaFile Recommends
11.15.16New Wave of Chinese Restaurants Challenge “Cheap” Stereotype
NPR
A new generation of immigrant restaurateurs is aiming to offer an updated spin on the Chinese restaurant, with prices to match
Books
11.04.16Land of Fish and Rice
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. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions. —W.W. Norton{chop}
ChinaFile Recommends
10.20.16In Push for G.M.O.s, China Battles Fears of 8-Legged Chickens
New York Times
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
ChinaFile Recommends
10.19.16Breakfast Cereal Prices Surge in China Following Appearance on Soap Opera
CNBC
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
ChinaFile Recommends
09.29.16How China’s Progress is Killing the Instant Noodle
Sydney Morning Herald
As China's economy has slowed, so too has its appetite for instant noodles
Media
09.23.16In China, Organic Food Is Gaining Ground
Wan Li, a young Beijing professional in her late 20s, is at her desk when her cell phone rings. She picks up. “North entrance?” She confirms. “I’ll be right out.” An electric delivery scooter has just pulled up to Wan’s office with her order of...
ChinaFile Recommends
09.23.16China Will Resume Imports of U.S. Beef After a Ban Long Seen as Political
Time
For an American industry that relies increasingly on global demand, the news is welcome
The China Africa Project
05.16.16Why Chinese Agriculture Engagement in Africa is Not What it Seems
The Western and African media have long fueled the myth that Chinese investors are buying up vast tracts of land across Africa as part of a neo-colonial plan to export food back to China. Sure, on one level, the theory appears plausible: China has...
Sinica Podcast
02.09.16Sauced: American Cooking in China
from Sinica Podcast
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 specialties...
ChinaFile Recommends
02.08.16Recipe: Anglo-Chinese Pheasant Dumplings
Financial Times
Filled with game and pork belly, these English twists on ‘jiaozi’ dumplings are a wintry delight.
Environment
01.19.16Is Industrial Farming a Tech-Fix or Dead End for Tackling Climate Change?
from chinadialogue
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 it a major...
Caixin Media
11.18.15Government Enlists NGOs to Help Homeless
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.Among the...
ChinaFile Recommends
10.23.15How Hungry Is China for the World's Food?
CNBC
China's transformation from an agrarian economy remains a work in progress.
ChinaFile Recommends
09.04.15No Coins, No Red Faces: Apps Change Chinese Attitudes to Splitting Bills
CNN
Splitting the bill is a relatively new idea to most Chinese, but now it's being embraced by cash-strapped young people.
Sinica Podcast
07.27.15Beijing’s Great Leap Forward: Microbrew in China
from Sinica Podcast
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, but it has also given us something uniquely Chinese with its assortment...
Environment
06.24.15High Off the Hog
Hongshaorou—“red braised” pork belly, a classic Chinese dish—is cooked with ginger, garlic, and soy sauce until the squares of fatty meat are so tender they dissolve in the mouth. Once a luxury, this succulent delicacy was known to be a favorite...
Environment
05.08.15It’s Time to Fix China’s Food Safety Conundrum
from chinadialogue
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...
Environment
03.11.15China’s Polluted Soil and Water Will Drive up World Food Prices
from chinadialogue
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 been...
ChinaFile Recommends
02.23.15Commodities Explained: China’s New Normal
Financial Times
China has been the most important factor in commodities demand in the past decade.
Reports
02.01.15China’s Water-Energy-Food Roadmap
Wilson Center
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 and...
Environment
01.16.15Can the Potato Help Feed China, Cut Pollution, and Alleviate Drought?
from chinadialogue
The Ministry of Agriculture’s move to make potatoes an increasingly important staple in Chinese kitchens, including the propagation of recipes that rely on the humble tuber, at first glance might appear slightly odd and surprising.The potato has...
ChinaFile Recommends
11.10.14China Criminal Gang Floods Market with 100 Metric Tons of Toxic Tofu
Reuters
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.
Media
10.23.14Pandas Were Monsters
"Rich Chinese are literally eating this exotic mammal into extinction," read a recent Global Post expose of the devastating trade in the pangolin, a scaly anteater that Chinese consider a delicacy. According to the Post, the adorable...
ChinaFile Recommends
10.08.14The Kitchen Network
New Yorker
“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?”
Environment
08.12.14China Grows An Interest in Organic Foods
Late last month, news broke that a major Chinese supplier of American fast food brands was peddling meat that violated food safety standards.How do such scandals affect the way people in China feed themselves and their families? Chang Tianle, a...
Environment
05.21.14Infographic: China’s Pig Footprint
from chinadialogue
Meat invariably means pig in China, with pork accounting for 65% of the meat consumed in the country.And after last year's high-profile takeover of the U.S. pig giant Smithfield by Shuanghui International, since renamed the WH Group, the...
Caixin Media
05.13.14China Comes to Grips with Poisons Underfoot
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...
Environment
04.10.14With Dietary Shift, China Facing Health Crisis
from chinadialogue
Tom Levitt: What are the dietary changes going on in China today?Barry Popkin: There are three or four big changes taking place. Firstly, people in China are purchasing more and more of their food from retailers, be they convenience stores, medium-...
Sinica Podcast
03.24.14We Will Make You Learn to Love Baijiu
from Sinica Podcast
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 Régis...
Environment
03.05.14Should China Follow in America’s Factory Farming Footsteps?
from chinadialogue
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. and...
ChinaFile Recommends
02.08.14Feasts for the Eyes, and the Palatte, in Xian, China
New York Times
On the “Muslim Street” in the Chinese city of Xian stands a bronze tableau in honor of street food.
Reports
02.01.14Food Safety in China: A Mapping of Problems, Governance and Research
The Social Science Research Council
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 range of...
ChinaFile Recommends
12.23.13Why Eating Chinese Food on Christmas is a Sacred Tradition for American Jews
Tablet
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...
ChinaFile Recommends
10.21.13China’s Dining Acrobatics
New York Times
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.
ChinaFile Recommends
10.04.13Bringing Home the Bacon: Chinese Savor Smithfield Deal
USA Today
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...
Infographics
09.19.13The Mooncake Economy
from Sohu
Across the country, Chinese are observing the annual harvest festival by giving and receiving mooncakes, pastries whose round shape is meant to evoke the full moon of the autumnal equinox. In recent years, bemoaning the debasement of this tradition...
Caixin Media
09.10.13Sober Day Dawns for China’s Baijiu Distillers
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 investors to...
Sinica Podcast
07.26.13The Strange History of Pasta in China
from Sinica Podcast
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 On the Noodle Road...
Books
07.25.13On the Noodle Road
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? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen. —Riverhead Books{node, 3722, 4}
Excerpts
07.25.13Kashgar Prepares to Feast
The next day, my husband, Craig, and I arrived in Kashgar, the most Uighur town in Xinjiang. At the western edge of the Taklamakan Desert and near the foot of the Pamirs and the Tien Shan mountain ranges, the city had been a trading post for Central...
ChinaFile Recommends
06.19.13A Chinese Acquirer in a Poke
Wall Street Journal
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.
ChinaFile Recommends
06.11.13China’s Growing Hunger for Meat Shown by Move to Buy Smithfield, World’s Leading Pork Producer
Treehugger
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.
ChinaFile Recommends
05.30.13Wariness Over a Deal Intended to Deliver More Pork to China
New York Times
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...
ChinaFile Recommends
05.17.13Chinese Restaurants in America
China Story
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 China is’...
Media
05.07.13Rat Meat Masquerading as Lamb—Yet Another Food Safety Scandal
Rat meat + gelatin + red food coloring + nitrates = lamb. Have you tried it yet?“This is what a ‘complete’ sheep looks like,” reads a caption under the photoshopped image of a sheep with Jerry, the mouse from Tom and Jerry, as its head. The image...
Books
02.19.13Every Grain of Rice
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. Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. —W. W. Norton & Company
ChinaFile Recommends
02.08.13Assuring Chinese Finish Their Live Lobster Sashimi
Bloomberg
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.
Caixin Media
01.19.13Shandong’s Slippery Gutter Oil Man
It’s oil with an extra something, but there’s nothing virgin about it. Pumped from sewers outside restaurants and drained from dumpsters, it’s cooking oil born from waste both human and mechanical.Known in China as “gutter oil,” it’s commonly used...
ChinaFile Recommends
12.31.12Telling China's Stories Through Food
Seattle Times
Former Associated Press reporter Audra Ang, talks about To the People Food is Heaven, her journey through a complicated, sometimes maddening, sometimes breathtaking society.
Caixin Media
10.26.12Below-Belt Blows in Kungfu Restaurant Battle
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 Dabiao is...
ChinaFile Recommends
10.23.12The Battle for Breakfast
Economist
Chinese love fast food but no Western chain has figured out how to please the hungry in the morning.