Tan Yunfei is the editorial director of The World of Chinese. She reports on Chinese language, food, traditions, and society. Having grown up in a rural community and mainly lived in the cities since college, she tries to explore and better understand China's evolving rural and urban life with all readers.
Once a sacred family obligation, the annual migration home for Spring Festival increasingly brings feelings of alienation and culture shock for China’s urbanizing population
May 20, also known as the “Chinese Internet Valentine’s Day,” has over the years morphed into yet another shopping festival, much like the equally made-up “Singles Day.” But this year, the memes and slang that emerged seemed to push back against both consumerism and romance.
Originally a casual spot in France for affordable food and drinks, bistros in China, mainly themed on southwestern cuisines, have become high-end restaurants for dating, socializing, or simply “checking in”
Once a land of ancient tombs and modern revolutionaries, Changsha has transformed into a vibrant hotspot for young tourists, bolstered by online influencers and a burgeoning entertainment industry
Steamed dishes, or “zhengcai,” are convenient, affordable, and healthy—and growing in popularity in China’s competitive restaurant scene, which has long been dominated by stir-fry
Despite the growing popularity and availability of hairy crabs, one of China’s most sought-after delicacies, both consumers and sellers face challenges with product quality and imitation goods in the market
Shanxi province is home to a staggering number of temples and other cultural sites, yet many remain in disrepair despite being key to local tourism campaigns