Divvying up plates into portions a new fashion
China DailyA chef demonstrates how to serve in small portions at a news conference in Nanjing, Jiangsu province, in May. Before a steaming platter of egg-fried rice was brought to customers, chef Gao Xiaosheng at Pudong Shangri-La Hotel in Shanghai divvied up the dish into six portions and placed them separately onto six plates. Public health experts, catering associations and local governments are all calling for a gradual shift to use designated serving utensils and serve separate portions at group meals. "There is no doubt that the Chinese way of communal dining has brought about heartwarming and lively moments of friendship and family bonding," said Zhao Wenhua, chief nutritionist at the Chinese Center for Disease Control and Prevention. "We have been discussing dividing dishes and using communal utensils for a long time, but implementation was inadequate in the past," Zhao said.
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Quzhou wins praise for public utensils initiative
China Daily
Divvying up plates into portions a new fashion
China Daily
Divvying up plates into portions a new fashion
China Daily
Divvying up plates into portions a new fashion
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