Just one liquid is trusted to complement Chinese cuisines; ‘lü chá’ – green tea. In a bid to lure drinkers of China’s native firewater Baijiu, Bacardi believes it can transform Chinese dining and drinking culture by distilling green tea leaves to create a pure tea spirit. Will it catch on?

People are flocking to a Chinese shop that uses locally sourced vinegar to flavour its ice cream. With foodie status standing in as a significant cultural marker reflecting high standing within society, people in China are seeking out odd flavours that prove they are adventurous, because they can.

Boasting numerous health benefits, matcha has been considered a natural elixir for centuries in Japan. In reaction to its newfound popularity in the US, Panatea has launched an instant version, removing the need to whisk and prepare the drink. But do people want to get their matcha from a packet?

Breakfast in China is nothing like it is in the West. Eggs, cereal and fresh fruit hardly ever appear on the menu, instead bland soups and dumplings are slurped down. But just as China has come around to buying Western luxury goods, is there a place for coffee and bacon on the Chinese breakfast table?