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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
Spring in Yunnan Means Rice in Every Color
The Dai people of Yunnan enjoy rice in every color as part of their peacock feast
Wild Spring Vegetables and How to Cook Them
Spring in Ningbo is a time for hunting delicious wild vegetables
The Bathing Cultures Dividing North and South China
Northern bathhouses are famous for their vigorous scrubbing, while gentle massages in the South lull bathers to sleep
Ancient China’s Love of Crab-Eating
China’s love of crab-eating stretches back centuries, with literati writing poems and even appointing “crab servants” to cook the delicacy
A Guide to China’s Fruit Culture
How to eat and understand the history of some of China’s culturally significant fruits
Fangyan Friday: The Tempestuous Tones of Ningbo
Proximity to the sea has influenced the dialect of this Zhejiang port city


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