Tradition
Society
How Peking duck went from imperial Beijing to Singapore’s kopitiams
Once a delicacy savoured at imperial banquets, Peking duck has shed its exclusivity and reinvented itself for the masses — evolving in style, price and ritual as it finds an unexpected new home in the heartlands. Lianhe Zaobao lifestyle correspondent Tang Ai Wei finds out more.
Tang Ai Wei
Culture
There’s no city like Singkawang: Where Hakka is the lingua franca and Cap Go Meh dazzles
In Singkawang, West Kalimantan, writer Teo Han Wue found kindred spirits, a vibrant Chinese community and a chance to witness the colourful culmination of Chinese New Year celebrations there — a spirit-medium parade, known to the locals as Cap Go Meh or Pawai Tatung.
Teo Han Wue
Culture
When birthdays, funerals and feasts share a dish: A Fujian food story [Eye on Fujian series]
Oyster pancake, all forms of pastries called ge (guo 粿), go (gao 糕) and bnia (bing 饼), one-of-a-kind braised noodles, red rice wine chicken and even pork double-boiled in urine — from his findings in Yongchun county and other studies, anthropology professor Tan Chee-Beng shares his knowledge about the wonders of eastern and southern Fujian cuisines.
Tan Chee-Beng
Economy
China looks to ‘experience economy’ for a consumption lift
China’s tourism boom is being reshaped by travellers chasing immersive, culture-rich experiences — from lantern parades to viral folk traditions — fuelling record spending and policy support, but can the country turn this surge into sustainable growth without losing its authenticity?
Caixin Global
Society
[Big read] Not just money: Gold carries the weight of memories
Amid global uncertainty, rising inflation and weak consumer confidence, gold has once again come into favour as a safe-haven asset, echoing its role in times of war. Yet while its value can be measured in markets, the true weight of gold is not purely numerical. Beyond price and purity, it carries memories, meanings and emotional significance — as ThinkChina’s Grace Chong discovered in conversations with gold jewellers in Singapore and China, across generations.
Grace Chong
Culture
3,000 years lost, one swordsmith revives it
In a world obsessed with efficiency, Chen Shicong revived an ancient Chinese swordmaking art lost for three millennia, proving that mastery requires time, touch, and the alignment of body, mind, and spirit. Lianhe Zaobao senior correspondent Lee Geok Hoon finds out more about what it takes to craft a masterpiece sword.
Lee Geok Hoon
Society
Why Chinese couples are renting wedding gold instead of buying it
Traditionally, the “three touches of gold” are a staple of Chinese weddings, typically purchased and kept. But a new trend in China sees couples doing something unexpected. Lianhe Zaobao’s China Desk takes a closer look.
China Desk, Lianhe Zaobao
Culture
Red banners and tea ceremonies: Inside the world of a Chinese wedding planner in Singapore
Despite Western influences, many young Singaporean couples choose to incorporate traditional Chinese customs into their wedding. Lianhe Zaobao senior correspondent Lee Geok Hoon speaks with Jenny Zheng, who has borne witness to marital unions in Singapore for the past 27 years. Beyond her role as a shopkeeper of wedding paraphernalia, Zheng is a guardian to this cultural heritage.
Lee Geok Hoon
Society
[Vox pop] Chinese parenting: Tough love or just tough?
Chinese parenting is often seen as strict and demanding, yet it is also rooted in profound love. As a new generation reaches adulthood and reflects on how they were raised, many are beginning to understand their parents’ choices and redefine what good parenting truly means.
Yi Jina
Culture
Tsingtao beer is reinventing itself for a new generation [Eye on Shandong series]
Amid Qingdao’s quaint streets brimming with history and heritage, Tsingtao Brewery Co., Ltd. is taking the city’s proud beverage, Tsingtao beer, to greater heights. Distinguished Professor of Shandong University Edmund Li Sheng tells us more.
Edmund Li Sheng
Culture
Breaking Hell’s Gate: The vanishing rituals of Taoist funeral priests
Cantonese Taoist funeral priests, or nam mou sifu, were known for their physical feats such as walking over hot coals, plunging their hands into boiling oil and climbing knife ladders. While today’s priests may no longer do all this, it is still a demanding job that not everybody can do. Lianhe Zaobao lifestyle correspondent Tang Ai Wei speaks to one of the last nam mou sifu in Singapore.
Tang Ai Wei