Download the February 2019 issue of That's Shanghai here, or view it in your browser with Issuu here (VPN required). To download previous issues, click here.
Chinese New Year is finally here, and we at That’s are super excited about all the hongbao soon to be coming our way, and of course, all the traditional CNY dishes we’re going to enjoy. However, don’t think for a moment that the festivities stopped us from churning out another great issue!
In this month’s cover story, Beijing-based photographer Cameron Hack shared some of the works from his ‘Humans of China’ series with us, where he interviewed and photographed more than 100 men and women from every corner of the Middle Kingdom, and shared their stories on his WeChat account (ID: CJHphotography). Turn to p38 to find out more.
Lesser known Chinese regional cuisines have been gaining steam over the last few years in world capitals like New York and London, but the heat of those fiery Sichuan peppers have also permeated all the way through to one of the world’s most expensive cities: Zurich. This issue’s travel feature in our Life & Style section (p22) tells the story of one restaurateur’s mission to bring authentic Chinese homestyle cuisine to a nation where most people count Thai curry and sweet-and-sour chicken as their favorite ‘Chinese’ dishes.
Back at home, Shanghai’s been endowed with an onslaught on new hot pot restaurants this winter. You’ll read about four of the best newbies in Cristina Ng’sEat & Drink feature (p52). But if you prefer dropping cash on records instead of food, then Sarah Forman and Bryan Grogan’s article on China’s record culture (p30) will be more up your alley.
Lastly, we wish you a very prosperous Year of the Pig!
Download the February 2019 issue of That's Shanghai here, or view it in your browser with Issuu here (VPN required). To download previous issues, click here.
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