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Health & Wellness

‘Everyone’s health has improved’: how tai chi energises these Chinese retirees

Tai chi practitioners at Beijing’s Temple of Heaven talk about learning the ancient Chinese practice and how it benefits health and spirit.

This Hong Kong artisan ice cream maker will recreate a flavour you crave

Review | The East Palace: Nam Joo-hyuk, Roh Yoon-seo lead Netflix’s period horror K-drama

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US$1,100 for 1kg? Hunting the wild mushrooms of Yunnan

In China’s wild-mushroom capital, there are more than 1,000 species of edible varieties, and many are highly prized in Chinese dishes.

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HIGHLIGHTS FROM
The stuffed crab shell at Seventh Son is dipped in egg and breadcrumbs twice before being fried. Photo: Alexander Mak

Masters of Hong Kong’s ‘kung fu’ cuisine on the struggle to save Cantonese classics

The labour-intensive ‘kung fu’ dishes that once defined Cantonese cuisine are on the brink of extinction. Here, three Hong Kong chefs reveal the secrets of these vanishing recipes.

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Mouthing Off | How the World Cup has given tourists a new perspective on American food culture

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MULTIMEDIA
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Japanese company revs up Gen Z machismo with quirky antics

How one Japanese company is attracting unmotivated Gen Z workers
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