Foodthink’s Take In the previous edition of our “Eat Well” column, dozens of Foodthink readers shared their “moments they wanted to avoid takeout”. Many expressed their frustration; although there are times they are tired of takeout, the frantic pace of work, a lack of culinary skill, or poor kitchen facilities…

At a recent press conference during the National People’s Congress, the National Health Commission announced the launch of a three-year ‘Weight Management Year’ initiative. The campaign aims to encourage the public to prioritise weight management, adopt science-based eating and exercise habits, lose weight healthily, and lead healthier lives. Everyone should…

Foodthink Says Was there ever a moment when you suddenly just didn’t want to order takeaway anymore? On 1st March, Foodthink’s new column, “Eat Something Good”, launched a call for submissions: 「100 Moments I Didn’t Want Takeaway」, and we received many letters from our readers. As an editorial team that…

Meituan’s “Pin Hao Fan” service, launched under the banner of “zero delivery fees and 10-yuan meals”, has seen a surge of workers flocking to it thanks to its low-price strategy. While the adage “you get what you pay for” inevitably raises concerns about food safety—and I myself suffered two days…

Dehulling buckwheat seeds, grinding them into flour, mixing it with wheat flour to form a dough, and then cutting it into long, thin strands—this is how one of Japan’s most everyday foods is made. In Japanese, the word for ‘buckwheat’ (soba) is a homophone for ‘beside’. Thus, asking for ‘soba’…

Foodthink’s Perspective Today is the International Day for Biological Diversity. This year’s theme is “Biodiversity for Sustainable Development” (Be part of the plan). For the average person, the most direct way to get involved is through eating. By doing so, we can appreciate the beauty brought by biodiversity, but we…

Those who have visited the grasslands of Inner Mongolia will no doubt be familiar with steaming salty milk tea and the distinctive dairy delicacies of the Mongolian people. Last summer, while conducting fieldwork in Sanggen Dalai Town, Zhengblue Banner, Xilin Gol League, Inner Mongolia, I was frequently hosted by local…

Foodthink Says “Mingqian tea is as precious as gold.” Spring tea harvested and processed before the Qingming Festival often fetches a high price, representing the most critical harvest of the year for many tea farmers. If extreme weather causes a drop in yield, the incredibly short picking and marketing windows…

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 In early August this year, Wuchang in Heilongjiang suffered rare torrential rains and floods, with approximately 40% of the local 2.5 million mu of farmland submerged. Two months after the disaster, livestreamers selling Wuchang rice appeared on e-commerce platforms. Set against a backdrop of lush, harvested fields, they…