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Ambassador Hong Xiaoyong says that at this crucial juncture, there is a greater need for a close alignment of development strategies between China and Singapore, and to work together for the future. (Graphic: Jace Yip)

Chinese ambassador Hong Xiaoyong: New journey for China’s development; new opportunities for China-Singapore cooperation

China's next phase of development will focus on achieving high-quality development and building a modern socialist country, says China's ambassador to Singapore, Hong Xiaoyong. Much attention will be paid to fostering innovation and green growth, and in pursuing a coordinated approach in building prosperity for the Chinese people. China will also continue to engage the world through its dual circulation strategy, turning the China market into a market accessible to all. In these efforts, there are many opportunities for Singapore and China to work together, building on their years of cooperation and synergies. Ambassador Hong wrote this article in commemoration of the 30th anniversary of the establishment of diplomatic relations between China and Singapore.
Suzhou Museum, a masterpiece of world-renowned architect I.M. Pei. (Suzhou Museum official website)

Suzhou Museum: Why I.M. Pei failed to learn the lessons of the ancient Chinese

The building and landscape architecture of Suzhou Museum has been lauded for its intricate blend of old and new. Cultural historian Cheng Pei-kai is in awe of the late architect I.M. Pei, but sees at the same time, the need for man-made landscapes to blend into their natural environment. Otherwise, the handprints of their maker will all be too visible and the result far from the scenes of nature it was precisely trying to capture.
The delectable miantuo liuyuehuang dish. (Internet)

Remembering a mother’s beautiful smile and Suzhou's ‘Sixth Moon yellow’ crabs

Every autumn, what a treat it is to savour hairy crabs, or Chinese mitten crabs as they are also known. Better yet if you can catch that tiny window in late summer when the mignon “Sixth Moon yellow” crabs from Yangcheng Lake in China’s Jiangsu province are in season. Harvested when they are on the cusp of adulthood, these crustaceans’ sweetness and vitality are a spitting image of carefree summer days of our youth.
The wintersweet, the last remaining breath of fresh air in this cold, dark, chilly winter of Jiangnan. (iStock)

Wintersweet scents in Jiangnan

Cheng Pei-kai grows despondent on a dark day of winter in Suzhou, but perks up instantly with one whiff of wintersweet’s enigmatic scent.
The Suzhou Industrial Park has seen great development since it was started in 1994. (SIP Administrative Committee)

Singapore and Suzhou: Where will this journey lead us?

In 1994, Singapore and China embarked on the Suzhou Industrial Park project. How has Suzhou progressed since then? What lies behind the city’s recent announcement of a “revival” of its opening up journey? What do these spell for Singapore-China relationship? SPH Chinese Media Group head Lee Huay Leng shares her thoughts after attending the Further Opening-up Conference in Suzhou.
Giuseppe Castiglione, Emperor Qianlong Inspecting Troops (《乾隆皇帝大阅图》), The Palace Museum. (Internet)

Suzhou’s way to the Emperor’s heart

Refined and steeped in natural flavours, it’s no wonder that Emperor Qianlong had a soft spot for Suzhou cuisine. Cheng Pei-kai shares the menu.
Toutangmian with stewed meat topping. (Internet)

Art and history in a bowl of Suzhou noodles

Cultural historian Cheng Pei-kai knows his bowl of Suzhou noodles. How is the toutangmian or head soup noodles connected to landscape poetry, Neo-Confucianism and Song dynasty music? And is it going to be the end of the world, if McDonald’s were to sell Suzhou noodles? Prof Cheng shares his thoughts.
The amount of effort that went into every bowl of crab butter was so unimaginable that, the idea of sampling it wouldn’t even cross a commoner’s mind. (Internet)

Crab Butter Rice

Crab Butter Rice is unlike any other crab dishes: it is a seasonal delicacy that exclusively combines the autumn crab's paste and roe without using any of its meat. Cultural historian Cheng Pei-kai shares his experience eating it, and its peculiar and debatable origins from Suzhou brothels.