Vietnamese crab exporterdouble-skinned crabs
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

Being Chinese | What’s so Chinese about US Open tennis players like Zheng Qinwen?

From afar, Chinese tennis stars can appear as a cohort, their names accompanied by the same flag. Up close, they’re nothing like one another.

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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.

Related Topics
US Open (tennis)Food and DrinksChinese cultureAsia travel