food

Shenzhen’s Food Delivery Aunties Get a Policy Upgrade

Timely reports on issues and events from across China. Drawing on a vast range of sources, these succinct articles provide insights into the significance of each issue in a wider context.

NEWS

The city is piloting a system of relay stations and order tracking, in which riders can now formally hand off orders to runners installed in high-rises, making final deliveries to customers.

Chen Yiru

China Hits Top Platforms With Record Fine Over Fake Cake Orders

Seven task forces probing major delivery platforms uncovered more than 67,000 ghost kitchens nationwide, some linked to over 3.6 million fraudulent cake orders.

Fan Yiying

Inside Shenzhen’s High-Tech Version of the Food Bank

Contributions from individuals with unique perspectives to share. Hear from everyone, from experts and commentators to those whose voices are often marginalized.

VOICES & OPINION

China’s tech hub has developed a discreet, high-tech system where vulnerable residents can pick up free groceries. Now, it faces a tougher task: building a steadier pipeline of donations by giving companies more reason to participate.

Li Xueshi

The Chinese Restaurant That ‘Didn’t Want Fame’ and the Internet That Wouldn’t Listen

Netizens have become fascinated by the restaurant owner’s claims that his chicken causes diarrhea and that he doesn’t want to become too popular, as crowds flock to the restaurant from around the country.

He Qitong

The Quintessential Tea Missing From ‘Chinamaxxing’

Limitations in time and place mean China’s best tea can only be enjoyed in China.

Wang Huimin

China’s First ‘Barbecue University’ Opens for Enrollment

The college’s establishment comes amid a greater national emphasis on vocational education and alternative career routes.

Bean There, Done That: How Chinese Coffee Extracts a New Kind of Belonging

Catering to both tourists seeking novelty and locals seeking familiar cultural flavors, cafés across China are using regional ingredients to create new coffee flavors.

Chen Xiashiyu

To Boost Take-Out Safety, China Tightens Rules on Ghost Kitchens

Vendors operating only as take-out platforms must now disclose their status or face heavy fines.

Among China’s Oldest, Vegans Less Likely to Reach 100: New Study 

Vegetarianism is widely seen as a way to prevent cardiovascular disease and obesity. A new study reveals that for older people, the relationship between diet and health is more complex.

In a Chilly Year for Chinese Restaurants, Jiangxi Food Was the Hot Exception

The simple and spicy cuisine of Jiangxi, a province not known to set trends, was exactly what Chinese diners were looking for this year.

Cao Yu

Table for One: Why McDonald’s Solo Seats Are Viral in China

The design taps into a growing demand for low-pressure public spaces, as digital life reshapes how people interact.

Li Xin

Reality Bites: Meituan’s ‘Rosy’ Delivery Ad Hits a Nerve in China

An advertisement by food delivery giant Meituan about the possibilities of delivery work has led to criticism that the ad romanticizes a profession known for long hours and time pressure.

No Free Lunch: China’s Takeout War Wraps Up Without a Winner

Meituan, JD.com, and Alibaba poured billions into subsidies. Now they’re pulling back after steep losses.

Why Chinese Culinary Customs Aren’t Weird, but Smart

That Chinese people will eat anything is a foreign misconception. Instead, foreigners could learn a thing or two from the way China treats its food.

Zhou Hongcheng

The Women Who Translated Chinese Cuisine Into American

Chinese food became a popular American dinner because of the pioneering work of two women who, in the middle of the 20th century, set out to teach the flavors of home to their new country.

Hugo Tseng

Never Too Late: China’s Takeout Apps Remove Tardy Delivery Fines

Food delivery platforms are piloting programs in which drivers are no longer fined for missing delivery deadlines, implementing points-based evaluation systems and increasing social benefits for drivers instead.

Inside the Rise and Popularity of Sichuan Cuisine

From rare, refined delicacy to proletarian delight, Sichuanese cuisine made its way from China’s mountainous interior to countries around the world — beginning its delectable journey outward.

Zhou Songfang

All That and Dim Sum: Canton Moves to Regulate Morning Tea

The southern city of Guangzhou has drafted a policy regulating the labeling of dim sum dishes in an effort to preserve authenticity, freshness, and cultural heritage.

Why Frozen Food Gets an Icy Reception in China

Chinese diets are dictated by a culture of eating ingredients just hours after slaughtering or harvesting.

Zhong Shuru

Shanghai School Lunch Scandal Leads to Investigation, Reforms

The lunches, supplied by catering company Green Express, were recalled after some schools had already served them, prompting outrage from parents and city-wide reform of school catering contracts.