The rise of McDonald's in China
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The rise of McDonald's in China
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This documentary explores the food markets of three major global cities—Chengdu in China, Bangkok in Thailand and Barcelona in Spain. Through colorful local life and culinary culture, it highlights the cultural essence and cross-cultural integration of the countries participating in the Belt and Road Initiative. The film conveys the vision of a community with a shared future for humanity, emphasizing the idea that "goods connect the world and benefits are shared globally." | Beijing Review
This documentary explores the food markets of three major global citie…
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784 reactions · 33 shares | By day, Cixi on China’s eastern coast hums with factories making small home appliances, but by night, the city transforms with the smoky aroma of streetside food stalls. Join CGTN host Sergey Gordeev as he enjoys a tasty dinner of grilled oysters, dumplings, scorpion, and more – all while attempting to stick to a budget of just 50 yuan ($7). #BehindMadeInChina | CGTN Documentary | Facebook
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784 reactions · 33 shares | By day, Cixi on China’s eastern coast hum…
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The second season of #food documentary Once Upon a Bite, directed by director Chen Xiaoqing, one of the best minds behind food documentaries in China including the megahit A Bite of China, has ended recently. The mouthwatering eight episodes recorded some 300 dishes from 25 countries and regions across five continents. It also captured the relationship between food and people in different places, cultures and lifestyles. #VisitingChinaonline | China Culture
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The Governance Podcast | Diversifying food sources to ensure security This episode looks at how President Xi Jinping approaches food security in a country that supports nearly 20 percent of the global population with just 9 percent of the world’s arable land. In addition to upholding a red line of 120 million hectares of cultivated land, Xi has advocated a broader view of food security by calling for efforts to innovate and diversify China’s sources of food. | Beijing Review
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