Food
Economy
From HK department store heir to outback cattleman: Inside Bruce Cheung’s US$130m wagyu gamble
When he was nearing 60, Bruce Cheung stepped away from China International Duty Free Group, the company he had co-founded and built up for more than 20 years, starting a journey of self-discovery that took him along half of Australia’s coast. Lianhe Zaobao journalist Li Yaning speaks to the founder of agriculture company Pardoo Wagyu.
Li Yaning
18 Jun 2026
Society
[Big read] Why China’s viral cities rise fast and fade faster
As local governments in China bank on becoming the next viral sensation to revive local economies, experts warn that turning short-term internet hype into sustainable growth is a steep climb. Lianhe Zaobao journalist Zeng Shi tells us more.
Zeng Shi
17 Jun 2026
Society
How Peking duck went from imperial Beijing to Singapore’s kopitiams
Once a delicacy savoured at imperial banquets, Peking duck has shed its exclusivity and reinvented itself for the masses — evolving in style, price and ritual as it finds an unexpected new home in the heartlands. Lianhe Zaobao lifestyle correspondent Tang Ai Wei finds out more.
Tang Ai Wei
15 May 2026
Economy
How caviar became China’s most unexpected success story
China’s culinary tradition prized technique over luxury ingredients. Now, rising affluence and innovation are changing that — turning caviar and other premium foods into symbols of status and engines of growth. Economist Li Jingkui looks at how high-end ingredients can play a part in boosting the economy.
Li Jingkui
29 Apr 2026
Economy
China’s seed war for food security and supply chains
China is turning seeds into a strategic frontier — balancing domestic food security needs with global ambitions in agricultural supply chains, biotech dominance and the geopolitics of food production. Researcher Genevieve Donnellon-May explains.
Genevieve Donnellon-May
27 Apr 2026
Culture
When birthdays, funerals and feasts share a dish: A Fujian food story [Eye on Fujian series]
Oyster pancake, all forms of pastries called ge (guo 粿), go (gao 糕) and bnia (bing 饼), one-of-a-kind braised noodles, red rice wine chicken and even pork double-boiled in urine — from his findings in Yongchun county and other studies, anthropology professor Tan Chee-Beng shares his knowledge about the wonders of eastern and southern Fujian cuisines.
Tan Chee-Beng
31 Mar 2026
Culture
[Video] Jereme Leung: From Nanyang to Jiangnan — where taste becomes memory
Renowned chef and pioneer of Chinese fine dining Jereme Leung sits with ThinkChina’s Josephine Hong to dive into what truly defines authentic Chinese cuisine, China’s contributions to the global fine dining scene, and how Nanyang influence shaped his culinary journey.
Josephine Hong
27 Mar 2026
Society
[Video] Why young Chinese are paying to ‘time-travel’ at dinner
More people in China are buying into the recent trend of immersive dining at themed restaurants, which offer diners an opportunity to experience Chinese history and culture, from dressing up in costumes from various dynasties to being part of familiar classics like Dream of the Red Chamber. Lianhe Zaobao correspondent Yush Chau dives in.
Yush Chau
26 Feb 2026
Culture
In Tokyo, I served jiaozi — and found a way to belong
Though cultural differences can divide, food and drink have the ability to transcend boundaries and bring people together, says Southern Weekly journalist Li Changsheng. He discusses the experience of living in Japan as a Chinese person, and how the simple jiaozi can convey identity and meaning.
Southern Weekly
16 Feb 2026
Society
From canteens to guesthouses: China unlocks idle state property
Across China, local government canteens, state guesthouses and more state-run facilities are opening up to the general public. Not only are these places well received by the people, the move also helps generate revenue for local governments and makes use of spaces that would otherwise be idle. Lianhe Zaobao journalist Meng Dandan finds out more.
Meng Dandan
09 Feb 2026
Economy
How gutter oil became a prized fuel for international airlines
Once scorned as a public health hazard, China’s notorious “gutter oil” or used cooking oil (UCO) has been recast as one of the world’s most sought‑after feedstocks for sustainable aviation fuel — fetching prices higher than conventional jet fuel as airlines rush to cut carbon and meet global mandates.
Caixin Global
06 Feb 2026