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China’s enthusiasm for fine dining is as strong as the Great Wall itself and older. About 7，000 years ago， the Chinese developed sophisticated culinary skills and several styles of exquisite dishes， which continue to fascinate foodies around the globe. Since then， more spice has been added to Chinese food habits. The Chinese dining table is becoming increasingly diversified with imported food tickling Chinese taste buds—a tribute to the growing spending power of Chinese consumers and their role in making global trade and the world economy grow.
A new chapter was added to Chinese food history on June 20， when the General Administration of Quality Supervision， Inspection and Quarantine announced that American beef would be re-allowed after being shut out of the Chinese market due to mad cow disease in 2003. The decision was one of the fruits of the China-U.S. 100-Day Action Plan formulated after President Xi Jinping’s meetings with his U.S. counterpart Donald Trump in Mara-Lago， Florida， in April.
Three days later， the first batch of American beef passed the inspection of the Beijing EntryExit Inspection and Quarantine Bureau.
According to statistics from the Ministry of Commerce， in 2016， the Chinese consumed 8 million tons of beef， creating a market sized at 360 billion yuan （$53.94 billion）， a vast business of which overseas players are scrambling for a share.
In recent years， China has witnessed a dramatic rise in beef imports from South America， primarily because Chinese consumers now have a higher demand for quality products， Xie Wenze， a research fellow with the Institute of Latin American Studies at the Chinese Academy of Social Sciences， told the International Business Daily.
Indeed， for countries such as Argentina and Brazil， beef export has been a new growth point for their economies. Xie said compared with other countries， Argentinian beef is superior in taste. The recognition from Chinese consumers is also partly due to China-Argentina bilateral relations having become closer in the past few years. However， Argentina has formidable rivals， such as Australia and New Zealand， which still remain the main sources of China’s imported beef by dint of their free trade agreements with China.
Fruit of affluence
The import of agricultural products such as grape wine and rice has also experienced rapid growth in China. According to a report jointly released by Vinexpo and International Wine and Spirit Research （IWSR）， in the first half of this year， China’s grape wine imports increased by 13.9 percent year on year， with Chilean wine registering the fastest growth. In May alone， Chile exported grape wine worth $24 million to China， a year-on-year increase of 49 percent， buying 50 percent more than the United States， its second largest wine export destination.
A new chapter was added to Chinese food history on June 20， when the General Administration of Quality Supervision， Inspection and Quarantine announced that American beef would be re-allowed after being shut out of the Chinese market due to mad cow disease in 2003. The decision was one of the fruits of the China-U.S. 100-Day Action Plan formulated after President Xi Jinping’s meetings with his U.S. counterpart Donald Trump in Mara-Lago， Florida， in April.
Three days later， the first batch of American beef passed the inspection of the Beijing EntryExit Inspection and Quarantine Bureau.
According to statistics from the Ministry of Commerce， in 2016， the Chinese consumed 8 million tons of beef， creating a market sized at 360 billion yuan （$53.94 billion）， a vast business of which overseas players are scrambling for a share.
In recent years， China has witnessed a dramatic rise in beef imports from South America， primarily because Chinese consumers now have a higher demand for quality products， Xie Wenze， a research fellow with the Institute of Latin American Studies at the Chinese Academy of Social Sciences， told the International Business Daily.
Indeed， for countries such as Argentina and Brazil， beef export has been a new growth point for their economies. Xie said compared with other countries， Argentinian beef is superior in taste. The recognition from Chinese consumers is also partly due to China-Argentina bilateral relations having become closer in the past few years. However， Argentina has formidable rivals， such as Australia and New Zealand， which still remain the main sources of China’s imported beef by dint of their free trade agreements with China.
Fruit of affluence
The import of agricultural products such as grape wine and rice has also experienced rapid growth in China. According to a report jointly released by Vinexpo and International Wine and Spirit Research （IWSR）， in the first half of this year， China’s grape wine imports increased by 13.9 percent year on year， with Chilean wine registering the fastest growth. In May alone， Chile exported grape wine worth $24 million to China， a year-on-year increase of 49 percent， buying 50 percent more than the United States， its second largest wine export destination.