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Juli Min
Juli Min
Juli Min is editor-in-chief of the literary magazine The Shanghai Literary Review, and writes a column about expat life in Shanghai for Chinese newspaper The Global Times. She is a lecturer in writing at the Hong Kong University of Science & Technology. www.julimin.work

Former students report how high demand for fine Western cuisine education has seen resources spread thinner in classes, while wealthy parents are enrolling children with few serious culinary ambitions

Step into these places and you’ll be transported back to a 1950s cha chaan teng, where you can tuck into clay pot rice or barbecued meat and drink milk tea

There are more than 100 state-owned franchises of Pyongyang Goryeo around the world, offering a chance to experience the culture and food of one of the world’s most secretive countries. What are they like to visit?

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Media exposure can be a blessing and a curse, as a Shanghai restaurant given a Michelin star found to its cost, and there are other hurdles: sourcing quality ingredients, fickle diners, labour shortages and costs

The influence of merchants from the Middle East, Europe, and Central Asia who brought with them the cuisine and flavours of their regions can be seen to this day in the street food of Xian