The many tributaries of the river of Chinese food
Washington Examiner - 2024-04-12T01:00:00.000Z

The journey begins with sweet-and-sour pork balls. A staple of Chinese take-away restaurants in 1970s England, these were school-age Fuchsia Dunlop’s introduction to the cuisine that would change her life. Or, more accurately, one of the cuisines. For in her new book, Invitation to a Banquet: The Story of Chinese Food, Dunlop dispels the notion […]

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Textiles and food packaging biggest source of PFAS in Yangtze River

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Flipped truck spills sulfuric acid into Lao tributary of Mekong River