Revitalising local industries is the top priority of rural revitalisation and the starting point for practical work. Rural areas without industries struggle to attract people, let alone retain talent; pathways for increasing farmers’ income remain narrow, and cultural activities are hard to organise. As localities promote industrial revitalisation, they must…
This month, Foodthink’s article regarding the revision of pesticide residue standards for chives sparked significant discussion. Through this, many readers gained insight into the reasoning and evidence used by the government and legislative bodies in food safety regulation. While the relaxation of pesticide residue standards for chives is now a…
At first glance, food security might seem like a rather academic subject, but it is fundamentally tied to the dietary health and nutrition of every individual on a daily basis. I will begin by unpacking the concept itself, tracing how this comprehensive framework took shape and the key developments it…
In 2022, the phrase “科技与狠活儿” (roughly “tech and ruthless additives”) captured the public imagination. Through the dramatic demonstrations of social media influencers, consumers once again began scrutinising the additives hidden in everyday foods—not the unequivocally harmful and illegal substances like Sudan Red or plasticisers, but those “technically legal, yet frankly…
Effective from 11 May this year, a revised national food safety standard officially came into force. The maximum residue limit for procymidone in chives has been raised from 0.2 mg/kg to 5 mg/kg – a twenty-fourfold relaxation. Although prochloraz is classified as a low-toxicity pesticide, long-term ingestion may still pose…
I. Loess Plateau Cuisine That Shaped My Childhood Born in the 1980s, I grew up in the mountainous folds of the Loess Plateau. I have always loved the hills, the vast plateau, and the wild freedom of roaming through slopes awash with wildflowers. My hometown lies where the borders of…
A Note from Foodthink Our memories of our mothers often seem intertwined with food and care. Perhaps she was a gifted cook, remembering every family member’s likes and dislikes, and soothing us with nourishing meals. Perhaps she wasn’t much of a cook, yet she consistently threw herself into household chores,…
In recent years, more and more people have turned to specialty coffee. It is genuinely fascinating, is it not? Some cups taste of chocolate, others bring to mind the bright pop of crackling candy, and still others carry the aroma of black tea. Then again, coffee can occasionally leave you…
I’m Xiaomi. In December 2021, aged 26, I resigned from a civil service training company. Unsure of what kind of work I wanted to do next, I returned home to prepare for the Chinese New Year. Over the holiday period, I began to reflect on my future direction, realising that…
In this episode, the host of Food Talk travels to Tongxiang in Zhejiang province, following Yu Jiangang—a young returnee—as he visits the village where he was born, grew up, and has now settled back into. Together they explore the village’s final acre of Hangzhou white chrysanthemums, uncovering the biodiversity and…
