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
Food7 min
Mala: Sichuan pepper and chilli, how it actually works
Mala in two beats: the Sichuan pepper that numbs, the chilli that burns. The molecules, the signature dishes and how to dose it at home.
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The Kotoba Interactive journal. · Kotoba Interactive
