This chapter examines the delicate balance Chinese restaurants must maintain between authentic dishes and local tastes when expanding into Western markets. It highlights how the adaptation of Cantonese cuisine has shaped Western perceptions of Chinese food while exploring the opportunities for cultural appreciation through culinary connections.
Chinese food and beverage is spicing up the global scene! From hotpot to milk tea, these brands are going international—let's see if they're cooking up success or biting off more than they can chew. On the show: Heyang, Steve Hatherly & Yushun