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Xiong Yang

Xiong Yang

SCMP Contributor
Xiong Yang is an independent journalist covering food, and its broader connections to culture, history and politics.
Xiong Yang is an independent journalist covering food, and its broader connections to culture, history and politics.
Languages Spoken:
English, French, Mandarin

Bitter, earthy, herbal: why wild Chinese honey has chefs buzzing with excitement

Wild natural honey from Yunnan province and beyond is becoming a favourite among food professionals looking for flavours besides sweet.

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Visiting Harbin during its Ice and Snow Festival adds a range of winter fun on top of delicious food, Russian architecture and bathhouses.

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Once unfamiliar foods from southwest China’s mountainous Yunnan and Guizhou provinces are winning over diners in the country’s major cities.

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Asia travelFood and DrinksChinese culture