https://www.scmp.com/rss/321409/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com https://www.scmp.com/news/article/3186246/new-korean-drama-draws-praise-and-criticism-among-autism-community?utm_source=rss_feed https://www.scmp.com/news/article/3186246/new-korean-drama-draws-praise-and-criticism-among-autism-community?utm_source=rss_feed Fri, 22 Jul 2022 09:10:30 +0000 There’s no doubt that China loves pork. The dishes vary by region, and everyone has their own way of preparing and serving the nation's most popular meat. What’s surprising, though, according to people who study China’s eating habits, is that it appears the country’s pork consumption has already peaked. Some 45.6 million tons of pork was consumed by the nation’s 1.4 billion people last year, according to market research provider Euromonitor. Although slightly higher than the 45.1 million tons... https://www.scmp.com/food/worlds-biggest-pork-eaters-are-exploring-other-options/article/3023388?utm_source=rss_feed https://www.scmp.com/food/worlds-biggest-pork-eaters-are-exploring-other-options/article/3023388?utm_source=rss_feed Mon, 19 Aug 2019 09:22:09 +0000 Sushi is pretty ubiquitous: from nigiri, with its slice of raw fish on a pillow of rice, to the maki roll wrapped in nori, or seaweed. But the sushi we know today tastes and looks very different from how it did centuries ago.  First of all, the rice in the original “sushi” was not intended to be eaten. Mixed with salt, it was used to preserve the fish and then thrown out. Sushi’s origins aren’t even Japanese, says Nobu Hong Kong executive sushi chef Kazunari Araki, who has more than 20 years of... https://www.scmp.com/food/history-sushi-long-and-didnt-begin-japan/article/3016785?utm_source=rss_feed https://www.scmp.com/food/history-sushi-long-and-didnt-begin-japan/article/3016785?utm_source=rss_feed Mon, 01 Jul 2019 10:04:14 +0000 With a rooster in the center, surrounded by Chinese and Vietnamese writing, and the bottle topped with its iconic green squeeze cap, Huy Fong Foods’ Sriracha sauce is arguably one of the most recognizable condiments in the world. The sauce is lauded for its spicy kick, vinegary tang and garlicky aftertaste and has developed a cult following since it first tantalized tastebuds in 1980. Heat seekers are known to add it to almost any dish – drizzling it on pizza and sushi; mixing it into bowls of... https://www.scmp.com/food/story-sriracha-how-hot-sauce-started-refugee-vietnam-led-global-food/article/3011646?utm_source=rss_feed https://www.scmp.com/food/story-sriracha-how-hot-sauce-started-refugee-vietnam-led-global-food/article/3011646?utm_source=rss_feed Fri, 24 May 2019 08:09:11 +0000 The search for all-natural foods has turned many American millennials into foragers. But in China, it’s the older generation you’ll see searching for edible weeds in public parks. Beijing’s elderly residents are wreaking havoc on the city’s parks in pursuit of wild spring vegetables, a traditional favorite at this time of year. In some parks in the capital, people are uprooting wild plants and filling bags with foraged fruits and vegetables, despite signs prohibiting the practice, according to... https://www.scmp.com/food/chinese-elderly-uproot-park-plants-wild-spring-greens/article/3004614?utm_source=rss_feed https://www.scmp.com/food/chinese-elderly-uproot-park-plants-wild-spring-greens/article/3004614?utm_source=rss_feed Thu, 04 Apr 2019 08:27:57 +0000 The Chinese economy may be slowing, but a country’s gotta eat. China’s food and drink industry posted a record high $636 billion in revenue in 2018, according to the China Cuisine Association. And it all starts on the ground and under the sun, as Chinese farmers harvest and dry goods to make them easier to transport – and often, to concentrate the flavor. Check out our gallery, above, for a look at China’s sun-baked foodstuffs. https://www.scmp.com/food/photos-chinas-sun-dried-food-production/article/3004413?utm_source=rss_feed https://www.scmp.com/food/photos-chinas-sun-dried-food-production/article/3004413?utm_source=rss_feed Wed, 03 Apr 2019 09:34:46 +0000 A hypnotically efficient noodle-cutting machine in China has drawn attention online. But some find machine-cut noodles lacking in soul. Watch our video, above, to find out more. https://www.scmp.com/food/last-wonton-noodle-cutting-machine-draws-online-attention/article/3004245?utm_source=rss_feed https://www.scmp.com/food/last-wonton-noodle-cutting-machine-draws-online-attention/article/3004245?utm_source=rss_feed Tue, 02 Apr 2019 08:27:21 +0000 On March 7, a package arrived at Javkhlantugs Ragchaasuren’s office in Ulan Bator, Mongolia. Inside was a congratulatory plaque from YouTube: his channel, ArtGer, had surpassed the 100,000-subscriber mark. The milestone is a commendable achievement for any new media platform, but for a channel dedicated to sharing the rela­tively unknown culture of Mongolia, it was a triumph. Yet it was perhaps not a surprise considering ArtGer’s flagship program, Nargie’s Mongolian Cuisine, is one of the most... https://www.scmp.com/food/youtube-channel-artger-brings-mongolian-food-and-culture-world/article/3003290?utm_source=rss_feed https://www.scmp.com/food/youtube-channel-artger-brings-mongolian-food-and-culture-world/article/3003290?utm_source=rss_feed Tue, 26 Mar 2019 10:00:23 +0000 “Hi everybody, I'm Wang Gang. Today I will teach you how to make braised salamander.” With that, this Chinese chef famed for his cooking tutorial videos uploaded himself into the center of a debate that highlights an increasing environmental awareness in China. The Chinese giant salamander Wang butchered on film and chopped into pieces is endangered and protected in the wild, but legal to eat if farmed. But by the time Wang clarified in a subsequent video that he had cooked the farmed kind, it... https://www.scmp.com/food/chinese-celebrity-wang-gang-trouble-after-cooking-endangered-chinese-giant-salamander/article/3002203?utm_source=rss_feed https://www.scmp.com/food/chinese-celebrity-wang-gang-trouble-after-cooking-endangered-chinese-giant-salamander/article/3002203?utm_source=rss_feed Mon, 18 Mar 2019 10:27:44 +0000 China’s first batch of students to major in crayfish have been snapped up by employers, months before they graduate. While most college seniors are in the middle of job search season, every student specialist preparing to graduate from a two-year course specializing in crayfish run by a vocational college has already been offered employment, the Beijing Youth Daily reported over the weekend. Jianghan Art Vocational College in Qianjiang city, central China, attracted national attention in 2017... https://www.scmp.com/food/chinese-students-majoring-crayfish-find-easy-employment/article/3001219?utm_source=rss_feed https://www.scmp.com/food/chinese-students-majoring-crayfish-find-easy-employment/article/3001219?utm_source=rss_feed Tue, 12 Mar 2019 10:04:42 +0000 US shoppers are spoiled for choice when it comes to grocery options. Massive supermarkets, discount outlets, mom and pop stores, high-end yuppie marts and ethnic markets of all stripes proliferate in even the smallest towns. But for many of the country’s 21 million Asian-Americans, grocery shopping has always meant one thing: a trip to 99 Ranch Market. The grocery store chain is the largest Asian supermarket chain in the US, ubiquitous in America’s largest Asian communities. Other markets may... https://www.scmp.com/business/how-99-ranch-market-came-be-americas-largest-asian-supermarket-chain/article/3001139?utm_source=rss_feed https://www.scmp.com/business/how-99-ranch-market-came-be-americas-largest-asian-supermarket-chain/article/3001139?utm_source=rss_feed Mon, 11 Mar 2019 09:56:19 +0000 In the sitcom The Big Bang Theory, one Chinese restaurant has pride of place as the ultimate date-night spot. When the show’s socially inept characters want to make an impression, they book a table at P.F. Chang’s. The Asian-themed casual restaurant chain started in Arizona 25 years ago, and has grown to more than 300 outlets in 22 countries and territories, serving up Chinese-American staples such as egg rolls and orange chicken. And now Chinese fans of the show can get a taste of what all the... https://www.scmp.com/food/pf-changs-opens-china/article/2145999?utm_source=rss_feed https://www.scmp.com/food/pf-changs-opens-china/article/2145999?utm_source=rss_feed Mon, 14 May 2018 10:00:45 +0000 The spice shaming must stop. It’s time Hong Kong comes out and admits there’s nothing wrong with liking spicy food. The myth was always that the Cantonese in southern China prefer clean flavours and delicate cooking, as exemplified by the cuisine’s steamed fish and clear soups. Too much spicy food, grandmothers warned, will get you an upset stomach or ulcer. To this day, the most common customer question before ordering at Indian, Mexican and Korean restaurants is, “How hot is this dish?” The... https://www.scmp.com/opinion/opinion-hong-kongs-spice-shaming-must-stop/article/2144269?utm_source=rss_feed https://www.scmp.com/opinion/opinion-hong-kongs-spice-shaming-must-stop/article/2144269?utm_source=rss_feed Wed, 02 May 2018 09:23:25 +0000 Tuesday is a public holiday in Hong Kong, and the morning sky was grey. A drizzle of rain had just begun to fall. That didn’t stop hundreds from lining up in the heart of Hong Kong’s business district for the opening of the city’s first Shake Shack. On the menu: the famed American burger joint’s signature fist-sized, no-frills cheeseburger, a Hong Kong-only special “milk tea shake” – and the smell of Chinese money. Like a great many American restaurants that have come before it, Shake Shack is... https://www.scmp.com/business/shake-shack-opens-hong-kong-sets-its-sights-china/article/2144184?utm_source=rss_feed https://www.scmp.com/business/shake-shack-opens-hong-kong-sets-its-sights-china/article/2144184?utm_source=rss_feed Tue, 01 May 2018 09:45:15 +0000 When it’s cold outside, you might crave apple pie or a hot chocolate. But how about a bowl of steaming snake soup? You may squirm at the idea, but it's been the winter dish of choice for many in southern China for centuries. Popularized in the province of Guangdong, shredded snake soup is favored in the colder months for more than just its taste. People tuck into the delicacy because they believe it has healing powers. Why snake meat? Snake has long been used in traditional Chinese medicine; it... https://www.scmp.com/food/snakes-plate-do-you-dare-try-chinese-delicacy/article/2132438?utm_source=rss_feed https://www.scmp.com/food/snakes-plate-do-you-dare-try-chinese-delicacy/article/2132438?utm_source=rss_feed Tue, 06 Mar 2018 10:15:15 +0000 We at Inkstone certainly thought we knew duck, especially Peking duck. The imperial delicacy is a firm favorite of the whole team, though we hail from different parts of China. We watched, in shock, as duck connoisseur Zhang Xin, 37, who runs the renowned Liqun Roast Duck in Beijing, showed us how to eat the dish. Not one of us eats it exactly the way that she recommends. According to Zhang, a discerning diner should first dip a piece of roast duck into the sweet bean sauce and spread it evenly... https://www.scmp.com/food/peking-duck-beijings-liqun-roast-duck/article/2129441?utm_source=rss_feed https://www.scmp.com/food/peking-duck-beijings-liqun-roast-duck/article/2129441?utm_source=rss_feed Thu, 18 Jan 2018 08:00:15 +0000 I'll admit that my love affair with France is due to me seeing the country through rose-tint- ed glasses - and by judiciously timing my visits so that I've always been there when the weather is good. My friends who live there tell me that daily life is not nearly as idyllic - it's not endless meals at top restaurants (something you tend to do when on holiday) and window shopping with friends while deciding which patisserie to visit next. The reality, my friends say, is trying to work your way... https://www.scmp.com/article/995056/french-connections?utm_source=rss_feed https://www.scmp.com/article/995056/french-connections?utm_source=rss_feed Sat, 10 Mar 2012 16:00:00 +0000