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a story from The Guardian ⚠️ › International
A foreign face is often thought to add prestige to a product or business – what’s behind this unregulated economy?
Piers had been in China for all of two days in 2009 when he was used as a “white monk…
6 months ago
The author has been explaining Sichuan cuisine to westerners for decades. But ‘Fu Xia’, as she’s known, has had a profound effect on food lovers in China, too
Every autumn in the mid-00s, when I lived…
12 months ago
With three floors to fill, this 270-year-old restaurant chain’s understated approach feels rather bold
The demise of London’s Chinatown has long been predicted, what with recent rent and rate rises, a…
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