Food regulation, foodborne risks, processing, additives, and related safety issues.
Foodthink Says As May arrives, it is once again the season for foraging mushrooms in the mountains of Yunnan. In recent years, wild vegetables and wild fungi have become increasingly popular. Not only are various premium wild greens and mushrooms appearing in mainstream supermarkets, wet markets, and online fresh produce…
Foodthink says ‘315’ is the shorthand for Consumer Rights Day. Every year on this date, people instinctively focus on which frauds have been exposed by CCTV. In daily life, however, a product’s value exists in more than just a binary of ‘real’ or ‘fake’; consumers also care about quality and…
Foodthink’s Take With the Lunar New Year approaching, who wouldn’t want to prepare a lavish New Year’s Eve feast with minimal time and effort? Riding this wave, various pre-prepared meals have once again trended across online shopping platforms—for just over a thousand yuan, you can bring home a full set…
Foodthink’s Perspective In October this year, Foodthink partnered with dozens of farmers’ markets, eco-farms, fermentation artisans, restaurants, publishing houses, and non-profit organisations to launch the ‘Ferment Awakening Festival’. In November, we hosted four book club sessions centred on Sandor Katz’s *The Art of Fermentation*. Our guest for the first session…
Foodthink Says On Sunday, 3 December at 10:30, our editorial team, currently in Guangzhou for the Harvest Festival, will be hosting a discussion on pre-prepared meals and indigenous ingredients. One of our guests, Doudou, is a kitchen expert renowned for her home-made pre-prepared meals. She shared her journey and a…
In media reports over the last few years, it has been common for street vendors to be fined for selling produce such as chives and celery with pesticide residues exceeding legal limits, with penalties ranging from 5,000 to tens of thousands of yuan. The performance of high-end supermarkets and premium…
Foodthink says Foodthink has hosted several reading groups focused on fermentation. During the process of selecting books, we noticed something: while fermentation culture is booming among foodie circles abroad, why hasn’t it taken off in China? This is a sentiment shared by the publishing professionals featured in this article: China…
I’ve lived in Eren Valley for over two years now, and the annual cost of labour and farmyard manure for the fields is quite a substantial sum. The locals I hire often can’t resist doing the sums for me, pointing out that growing things this way is far more expensive…
From obtaining a tea mother and the tea, sugar and water ratio to second fermentation and identifying mould, this 20-question guide sets out specific methods for making kombucha at home.
Online sales have carried Yunnan’s toxic Jianshouqing wild mushroom beyond Yunnan, where unfamiliar diners face rising poisoning cases, while local eating depends on careful cooking, family caution and a light-hearted attitude to ‘little people’.
