Discussion keeps the world turning.
This is Round Table.
You're listening to Round Table with myself Heung Young.
I'm joined by Steve Hatherly and Yushan, coming up.
In the West, potatoes are the Comfort Food King, mashed, fried, or baked.
But in China, they have always played second fiddle to rice and noodles.
Now that could be changing.
Welcome potato rice, a starch-savvy innovation that looks like rice, cooks like rice, but is made entirely from potato.
Could this grainy newcomer become the next stable on Chinese foods?
Let's compare palates, preferences, and what it means for the future of food.
And did you know most chewing gum is made with plastic?
We're peeling back the layers on what's really in that chew and what it means for your health and the planet.
Our podcast listeners can find us at Round Table China on Apple Podcast.
Got a question that's keeping you curious from social issues to tech and everything in between?
Let us take a stab at it.
Email us at roundtablepodcast at qq.com.
Now let's switch gears.
In potato-loving countries, the spud is king, mashed, baked, roasted, or turned into golden fries.
But here in China, it's grains that reign supreme.
We've long been loyal to our staples, rice and wheat, steamed, boiled, pan-fried, or kneaded into noodles and buns.