Naicha: how bubble tea became a generational obsession in China
From Taiwanese milk tea to the naicha phenomenon in mainland China: Heytea, Nayuki, three-hour queues and the sociology of a drink turned lifestyle.
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China
Food6 min
Dim sum: the Cantonese art of touching the heart
Discovering dim sum and Cantonese yum cha: the origin of tea houses, the iconic bites, the ritual of the trolleys and the culture of the Chinese brunch.
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China
Food6 min
Sichuan cuisine: mala, the fire that numbs the tongue
Understanding Sichuan cuisine and its mala flavour: Sichuan pepper, chilli, mapo tofu, dandan noodles, Chengdu and Chongqing and the art of Chinese heat.
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The Kotoba Interactive journal. · Kotoba Interactive
