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Wang Lin (王琳)
Wang Lin is a contributing writer at The World of Chinese who aspires to tell fresh stories about life, arts and culture in China—no prejudice, no clichés. Her writing has appeared on Nikkei Asia, the South China Morning Post, RADII, and elsewhere. She was born in Ningbo, a bustling port known for its dumplings and seafood.
Searching for China's Rarest Fruits
Fruit hunter Yang Xiaoyang has sampled 1,000 weird and wonderful species in his journeys across China and Southeast Asia
You Slaw It Everywhere: How Chinese Cabbage Connects Generations
Discover how spicy cabbage connects people across space and time in old and new ways
Forgotten Fun: Remembering Rural Chinese Children’s Games
From nail-polish flowers to mud crackers, improvisation was key in the countryside where Chinese children’s games and fun often came in the form of random scrap or things provided by nature.
Tsampa Fights and Surprises: The Evolving Fortunes of Tibetan New Year
Two young Tibetans recall how the festivities of Losar, the traditional New Year on the Plateau, have changed and stayed the same since their childhood
Dive Into the Wanton World of Chinese Wontons
Wonton varieties differ from region to region—explore the wanton world of the famous Chinese snack
Luscious Lanterns and Doughy Delicacies from Shandong
From green radish lanterns to animal-shaped bean dough lanterns, there is so much to be discovered in the world of edible Lantern Festival paraphernalia
On a Spring Roll
Spring rolls are considered a classic Chinese food, but did you know they actually come in many varieties across the country?


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