double-skinned crabsVietnamese crab exporter
Lu-Ann Ong

Lu-Ann Ong

SCMP Contributor
Lu-Ann Ong is a Singaporean writer and senior adviser at one of the big four professional services firms. For 30 years, she has travelled through China, observing from the overseas Chinese perspective. Her forthcoming book explores how to read contemporary China through landscapes, food, history and memory.
Lu-Ann Ong is a Singaporean writer and senior adviser at one of the big four professional services firms. For 30 years, she has travelled through China, observing from the overseas Chinese perspective. Her forthcoming book explores how to read contemporary China through landscapes, food, history and memory.
Languages Spoken:
English

China’s regional cuisines: survival strategies written in flavours

From Sichuan’s humidity to the Dongbei deep freeze, Chinese food isn’t about taste, it’s about not dying. A journey through five cuisines that reveals how geography shaped what a billion people eat.

Related Topics
Architecture and designChinaFood and Drinks