Food

When we think of ginseng, images of carefully preserved roots in ornate wooden boxes or steeped in high-proof liquor might come to mind. Historically, ginseng was a symbol of wealth and vitality, reserved for medicinal purposes or revered as a health-boosting tonic. But ginseng is experiencing a renaissance, transitioning from traditional herbal remedies to creative snacks aimed at a younger audience. This shift represents not only a change in how people consume ginseng but also how they view health and wellness in today's fast-paced world. Brands are now taking ginseng out of the medicine cabinet and placing it into the snack aisle, presenting it in novel, portable, and appealing forms. From energy-boosting ginseng protein bars to chocolate-coated ginseng slices, this herb is making its way into the hands (and diets) of millennials and Gen Z. The move to snackify ginseng not only modernizes the ancient root but also helps brands tap into a growing market of young consumers seeking convenient, health-conscious food choices. A New Wave of Ginseng-Based Innovations Several brands are spearheading this movement, blending traditional health wisdom with contemporary convenience. Take Gong Xiaoshan (宫小膳), for example, a brand that combines freeze-dried ginseng slices with black chocolate. The result?…

Luigi Dell'Arena, or "Gigi" as his friends affectionately call him, is an Italian chef who never imagined becoming the head chef at a Western restaurant in a small Chinese town. Gigi's journey from Milan to the town of Qingtian is a story of culture, passion, and resilience. Along with Jia Xiaoyue, the restaurant's owner, Gigi has brought the essence of authentic Italian cuisine to this quaint Chinese town, creating a fusion of flavors that delights locals and introduces them to the intricacies of Italian dining. Gigi's Culinary Mastery: From Handmade Pasta to Unique Flavors Gigi's approach to Italian cuisine in Qingtian is nothing short of extraordinary. Unlike many local restaurants, where chefs often rely on store-bought ingredients, Gigi insists on creating everything from scratch, including the pasta. He prepares various shapes and colors of pasta by hand, from wide ribbons to slender strands, and even dyes some in shades of green, purple, and orange. One of Gigi's standout dishes is his porcini mushroom pasta. Unlike traditional Chinese preferences for rich sauces like egg yolk or cream, Gigi opts for whipped butter as his base. This choice allows the delicate flavors of the porcini mushrooms to shine without being overwhelmed. A…

The Legendary Herb of Longevity Have you ever heard of reishi spore powder? This unassuming substance is touted as a powerhouse in the health world, often referred to as a “star” in the wellness community or even dubbed a “longevity elixir.” Today, we’ll peel back the layers of mystery surrounding this remarkable herb and explore the science behind its reputed benefits. Reishi, also known as Ganoderma lucidum, has a long history in traditional medicine. Ancient texts like the Shi Yi De Xia Fang (世医得效方) have praised it as a “divine herb,” revered for its ability to “strengthen the body and prolong life.” The book even proclaims, “Reishi is the treasure among medicines, promoting health and eternal youth with prolonged use.” This venerable status sets a high bar for reishi spore powder, suggesting it holds significant health potential. Immune System Booster One of the most celebrated benefits of reishi spore powder is its impressive ability to enhance the immune system. Modern research confirms that reishi spore powder can regulate immune functions by activating various immune cells and boosting the body’s resistance to pathogens. The polysaccharides and triterpenes found in reishi spore powder play a crucial role in this process, acting as…

The modern health movement has led to a growing awareness of natural, nutritious products that align with traditional wellness practices. Among these, organic Camellia oil is gaining popularity as a healthy, high-quality cooking oil. Rich in unsaturated fatty acids, vitamin E, and other essential nutrients, it offers numerous health benefits, including cardiovascular support, skincare, and anti-aging properties. As China’s production of Camellia oil steadily increases, the market for this healthy, premium product is expected to expand significantly, driven by consumer demand for a healthier lifestyle. The Shift Towards Health-Conscious Living Over the past few years, there has been a noticeable shift in consumer behavior as health consciousness continues to rise. People are no longer simply looking for products that meet basic needs but are more inclined towards those that promote overall well-being. Camellia oil, often referred to as “liquid gold,” has captured the attention of health enthusiasts because of its nutrient-rich profile and minimal processing. It is seen as an ideal cooking oil for families with young children, the elderly, and individuals with specific dietary requirements. According to a recent report from iiMedia Research, over 80% of consumers in China recognize the health advantages of Camellia oil, choosing it as…

Mid-Autumn Festival is just around the corner, and one can't help but wonder: will mooncakes still feature the once-iconic Green-red julienned orange peel (青红丝)? For many, this ingredient evokes memories of traditional pastries that, in the modern era, seem to be fading into obscurity. Green-red julienned orange peel , once an essential garnish in mooncakes, is a mix of thinly sliced candied peels—green from spinach or herbs, red from red yeast rice or dyes. Its earliest documented use dates back to the Qing Dynasty, mentioned in records of Shandong's farming activities. Descriptions of traditional mooncakes included a variety of nuts, seeds, and, crucially, these vibrant candied peels. By the time of the Republic of China, regional records across the country consistently included this ingredient in local pastries. Whether it's the "sugar oil flatbread" of Shaanxi, filled with red sugar and green silk, or the "Baozi cakes" of Shandong, a crunchy sweet made from rice flour and layered with sugar and candied peels, Green-red julienned orange peel adorned all kinds of desserts. The brightly colored garnish was a symbol of festivity and sweetness, making its appearance in everything from celebratory feasts to daily treats. Going even further back in history, references…

While on a recent business trip to France, a friend of mine stumbled upon a fascinating discovery: the northern Chinese city of Qiqihar and Paris share a similar latitude. What intrigued her even more was seeing the streets of Paris lined with vibrant, colorful berries that looked exactly like the ones she grew up with in her family garden back in northeast China. In the photo she sent me, she stood in front of a fruit stall, surrounded by red, blue, and pink berries, her face lit with excitement and nostalgia. I instantly recognized the familiar varieties: raspberries, blueberries, and gooseberries. I joked, "You've traveled halfway across the world, but it looks like you're still in our old Northeast!" Northeast China, or "Dongbei," isn't often associated with berries, yet summer in this region is full of these juicy fruits. In local markets, you'll find raspberries, blueberries, and gooseberries, along with native fruits like watermelon, honeydew, and plums. However, for the local adults who grew up in Dongbei, these berries evoke memories of childhood rather than modern-day indulgences. For many, they are reminiscent of a time long past when these fruits were more than just food—they were treasures to be discovered.…

Matcha, a vibrant green powder made from finely ground tea leaves, has long been a popular flavor in drinks and desserts around the world. Its history, however, is rooted in China, where tea has been a cornerstone of the culture for millennia. Surprisingly, modern-day matcha doesn't come from China's more famous tea regions like Fujian or Zhejiang, but from a small town nestled deep in the mountains of Guizhou Province—Tongren (铜仁). Tea's journey in China began as far back as the mythological era of Shennong, when tea leaves were initially used as food or medicine. It wasn't until the Wei and Jin dynasties that the practice of grinding tea into powder began to take shape. Even then, tea was often brewed with various herbs and spices, and the tea powder itself was considered more of an additive than a central component of the drink. The true turning point came during the Tang dynasty with the arrival of Lu Yu, known as the "Tea Sage." Lu Yu's disdain for the overly complicated tea brewing methods of his time led him to develop a more refined approach to tea preparation. He wrote the Classic of Tea, the first comprehensive book on tea…

As China continues to open its doors wider to international visitors, Shanghai has emerged as a prime example of how global and local cultures intersect—especially in the realm of food. With the introduction of the 144-hour visa-free policy for foreigners, an increasing number of international tourists have flocked to China's cities, eager to explore the local customs and cuisine. However, this culinary adventure often comes with its own set of surprises and challenges, as visitors navigate the complex and rich tapestry of Chinese food culture. The Foreign Adventure: Chinese Cuisine through New Eyes Since July, social media has been buzzing with short videos of foreigners documenting their first encounters with Chinese cuisine. These adventurous travelers, most of whom do not speak the language, approach the diverse dishes with a mix of curiosity, excitement, and confusion. One memorable clip features an American couple in Beijing being startled by the length of Xinjiang noodles, trying to mimic locals by eating garlic alongside the noodles, only to be overwhelmed by the spiciness. In another video, a British man in Shanghai enthusiastically explains to his audience that the local street food he is eating is a "Chinese crepe," referring to the popular Jianbing (煎饼).…

A Bite of Shandong: The World of Baozi In Shandong, the love for Baozi isn't just a culinary preference—it's a cultural phenomenon. Recently, the internet has been abuzz with playful jabs and fond reflections on Shandong people's obsession with these steamed buns. To the locals, the universe might be imagined as a giant Baozi, perfectly round, pleated, and filled with endless possibilities. For outsiders, their first encounter with Shandong Baozi can be quite the surprise. These buns are often significantly larger than those found elsewhere in China, embodying the robust and hearty spirit of the Shandong people. Each Baozi reflects the agricultural abundance, geographical characteristics, and cultural depth of the region. The Agricultural Backbone: Why Shandong Baozi Are So Big Shandong is one of China's agricultural powerhouses, especially when it comes to wheat production. The North China Plain, where Shandong is located, is a prime wheat-growing region, supplying the province with ample high-quality flour. This abundant resource has made wheat-based foods, like Baozi, a staple in Shandong's daily diet. But the size of Shandong Baozi isn't just about having plenty of flour. It also ties into the region's climate. Shandong's winters are long and harsh, requiring people to consume more…

In the fast-paced, pressure-filled environment of today's workplace, many professionals find themselves in what feels like a mental desert, where stress and exhaustion are constant companions. The once-popular iced Americano, a beloved pick-me-up, is no longer enough to sustain the energy levels required to navigate the daily grind. Enter the new hero of the office beverage scene: Ice Herbal Drinks. From Bitter to Better: Why Ice Herbal Drinks Are Winning The appeal of iced herbal drinks lies in their unique combination of traditional wellness ingredients and refreshing flavors. Unlike the bitter, sometimes harsh taste of iced Americanos, which can be overwhelming for many, ice herbal drinks offer a milder, more palatable experience. These drinks are typically infused with ingredients like ginseng, goji berries, and other herbs that not only provide a gentle sweetness but also boast various health benefits. As work stress has intensified, the desire for beverages that do more than just provide a caffeine jolt has grown. Ice herbal drinks meet this demand by combining the need for a refreshing beverage with the benefits of traditional Chinese medicine. Whether it's birch sap, monk fruit tea, or ginseng-infused water, these drinks have become the go-to for those looking to…

The Changing Taste of Pork: Nostalgia and Modernity In a small, rustic restaurant in Tonglu, Zhejiang Province, the succulent aroma of braised pork belly fills the air. The dish before me is a masterpiece—glossy, with two fingers of rich, glistening fat sandwiched between tender meat and a dark, caramelized skin. This pork, raised on sweet potato leaves and rough bran, is the product of traditional farming methods, requiring a full year of care before reaching the table. Yet, in today's world of industrialized pork production, such a dish is increasingly rare. Pork, once a staple of traditional Chinese cuisine, has undergone significant changes over the past few decades. Modern industrial farming practices have revolutionized the pork industry, yielding more affordable meat to feed a growing population. However, this shift has also sparked debate among chefs, food enthusiasts, and pork producers about whether the quality and flavor of pork have improved or deteriorated. The Modernization of Pork Production In the bustling city of Jiaxing, also in Zhejiang, the headquarters of Qilian Foods Co., Ltd. offers a glimpse into the future of pork production. Known as the "Pig Planet," this sprawling 200-acre facility is equipped with state-of-the-art technology, including multi-story pig farms,…

The Storied History and Artistic Legacy of Huzhou Huzhou, a city named after the great Lake Tai (Taihu), is a place where history, culture, and natural beauty converge in a way that is both tranquil and inspiring. Located in the northernmost part of Zhejiang Province, Huzhou is surrounded by cultural giants like Suzhou and Hangzhou. Despite its relatively modest size and less glamorous reputation, Huzhou has long been a place of significant cultural and historical importance. The city's rich heritage, scenic landscapes, and relaxed lifestyle make it a quintessential Jiangnan water town, embodying the slow-paced, poetic charm of the region. The history dates back over 2,300 years. Originally known by names like Zhaxi (霅溪), Gucheng (菰城), and Wuxing (吴兴), the city has been a significant settlement since ancient times. It was during the Eastern Jin Dynasty that Huzhou began to earn its reputation as a "land of goodness" and a place of "mountain and water clarity," as praised by the famous poet Su Shi. The city is also immortalized in the works of other literary giants like Zhang Zhihe, who wrote of the tranquil scenes of white egrets flying over the peach blossom-filled waters near Xisai Mountain. It has been…

A Unique Take on Fried Foods: Where Quantity Meets Quality After two decades of indulging in various fried snacks across China, I thought I had seen it all. Yet, the moment I stepped into Wuhan, my assumptions were turned upside down. The city introduced me to a culinary phenomenon that I had never encountered before: Zhazha (炸炸), a style of fried food unique to Wuhan. At first glance, the bustling "Zhazha " shops like Liu Ji, Hu Ji, and Liang Fang Hu might remind one of the typical northern Chinese fried skewer stalls. But the long lines snaking out of these establishments piqued my curiosity. Despite the sweltering 30-degree heat, I found myself queuing up, driven by the desire to understand what made Wuhan's fried offerings so special. Once I had a taste, I realized that Wuhan's Zhazha was a far cry from the fried snacks I was accustomed to in the North. My initial skepticism quickly gave way to admiration for the bold flavors and unique presentation. In my hometown, ordering fried foods is a simple affair—grab a plate, pick your skewers, and hand them over to be fried. But in Wuhan, the process begins with a menu. You…

Imagine raising a glass in Italy and hearing "Cincin" instead of the familiar "Salute" or "Cin cin." While it might sound like an affectionate kiss, the origins of this Italian toast trace back to an unexpected source: the Chinese phrase “qing, qing (请)”, meaning "please, please." This fascinating linguistic evolution likely began in the late 16th century when European missionaries and British sailors interacted with Chinese traders. Misunderstanding the courteous "qing qing," Italians began to mimic the sound, believing it to be an onomatopoeic representation of the clinking glasses that accompany a toast. Over time, "Cincin" became embedded in Italian culture, symbolizing not just a toast but a bridge between East and West. Pidgin Languages: Bridging Cultures Through Simplified Speech Pidgin languages emerge in regions where diverse linguistic groups interact, particularly in trade hubs and colonial outposts. These simplified languages blend elements from multiple languages to facilitate communication, often sacrificing grammatical complexity and expanding vocabulary to meet practical needs. Macau, once a bustling port under Portuguese control, became a cradle for such linguistic innovation. The Macanese Portuguese dialect, a creole combining 15th-16th century Portuguese with Malay, Cantonese, and Sinhalese, is a prime example. Although now endangered with fewer than fifty…

In the tranquil village of Shamei (沙美), nestled on the outskirts of Xiamen (厦门), a small yet vibrant community has found an unlikely member—Felix, affectionately known as "Lao Wai A Le (老外阿乐)" by the locals. A graphic designer from Germany, Felix's journey to this coastal enclave is a tale of serendipity, transformation, and the search for a simpler, more fulfilling life. Xiamen City: A New Beginning Felix's adventure in China began in 2012 when he first set foot in Xiamen during a trip through the country. Drawn by the city's coastal beauty and its rich cultural vibe, he made the spontaneous decision to make it his new home. The charm of Xiamen, with its unique blend of modernity and tradition, struck a chord with Felix, prompting him to leave behind his life in Europe and embark on a new chapter in Asia. Back in the Netherlands, Felix had studied graphic design at university, a field that would initially shape his career in Xiamen. Over the years, he took on various roles—teaching at a local university, working as a designer for companies, and even co-owning a bar with friends. These experiences offered him a taste of urban life in China, but…

As the northern seas prepare to open, a bounty of delicacies from the cold waters—like sweet and firm hair crabs, succulent shrimp, and plump scallops—will soon make their way to eager tables. While Hebei is emerging as a seafood hotspot, it's not just the coastal cities like Qinhuangdao or Tangshan that are making waves. The often-overlooked Cangzhou (沧州) is quietly establishing itself as a seafood haven worth noting. Cangzhou, the home of legendary folk hero Huo Yuanjia (霍元甲) might not immediately strike you as a seafood capital. Despite its inland reputation, Cangzhou boasts an impressive 116 kilometers of coastline and a reputation for high-quality seafood. Its prominence in seafood circles, particularly for its prized Huanghua hair crabs, is growing, and the city's stable seafood supply has made it a favorite among seafood enthusiasts from across Hebei's central and southern regions. While Cangzhou's maritime appeal is noteworthy, the city's culinary universe extends far beyond just seafood. Its rich heritage, influenced by the Grand Canal, has fostered a vibrant food culture. From the iconic iron lion head meatballs to the famous Hejian donkey meat fire cake, Cangzhou's food scene is a delightful exploration of regional flavors. The city also offers an array…

Even after visiting Wuhan four times over the past few years, there was always something new to discover. On a recent city walk, I stumbled upon a local spot called "San Zhen Min Sheng Sweet Shop (武汉三镇民生甜食馆)." Curiosity got the better of me, and I decided to investigate what made this place unique, especially given its status as a local chain. To my surprise, I walked into a shop that smelled more like steamed buns than sweet pastries. San Zhen Min Sheng Sweet Shop: A Local Culinary Haven San Zhen Min Sheng Sweet Shop is a local institution in Wuhan, with multiple locations scattered across the city. The branch I visited was a flagship store, boasting a layout that split between classic Wuhan breakfast favorites and hearty home-style dishes. As soon as I entered, I noticed a friendly woman serving rice from a large bucket, offering free refills of both rice and soup. The condiment station, loaded with pickled radishes, intrigued me, leading me to order a serving of glutinous rice dumplings to complement my meal. It was only after some inquiry that I learned this sweet shop was originally a traditional sugar water stall from over a century ago.…

Amid the subtropical sun, not even the cool sea breeze can dampen the intense heat that permeates the air. The rays of light pierce through the blades of exhaust fans, reflecting off the towering alloy beer tanks and illuminating the bustling figures moving between them. In this scene, workers are busy washing barrels and checking sugar levels in the brew. This modern factory in Longhai District, Zhangzhou, Fujian, is where the Shapowei Brewery has taken root, bringing the distinctive flavors of southern Fujian to an international audience. Shapowei (沙坡尾) Brewery, a homegrown brand from Xiamen, officially inaugurated its new facility in June this year. Located in a food industrial park just a 20-minute drive from Xiamen Island, the brewery is the first and only brand currently operating in the park. As you step into the factory, you're greeted by the warm, sweet aroma of grains fermenting, mingling with the subtle scent of beer—a smell that reflects the careful balance between tradition and modernity. A Fusion of Tradition and Technology The Shapowei Brewery is a testament to modern brewing techniques. Unlike the labor-intensive, noisy scenes one might imagine, where brewers are manually adding hops to boiling wort, this factory operates almost…

A Day in the Life of Chef Yang Kang (杨康) Chef Yang Kang's day begins at 8 a.m. sharp. The executive chef of Xiamen Restaurant at the Xiamen Seaview Resort Hotel has been in this role for five years, and his routine is as disciplined as ever. From breakfast to workout, menu planning, and ingredient sourcing, Yang insists on personally selecting the freshest ingredients each day. He meticulously examines the daily catch—crabs, fish, and eel—ensuring only the best make it to his kitchen. His dedication to this task symbolizes his commitment to quality and tradition. Living just three minutes away from the hotel, Yang sees it as his responsibility to maintain this rigorous standard. At 30 years old, Yang Kang is a picture of vitality and precision, embodying the energy and discipline of a seasoned chef. Recently, amidst a summer typhoon, he and his team pulled off a unique dinner event centered around yellow croaker, featuring a 12-course menu that showcased his mastery of Fujian cuisine. The evening's offerings ranged from delicate appetizers like Nine-Year-Old Lily and Zhugua Tofu Skin to the more robust flavors of dishes like the signature Red Crab Stir-Fried Dragon's Tooth Bird's Nest. The restaurant, located…

Beijing's bustling streets are known for their rich history and cultural landmarks, but they also offer a culinary adventure unlike any other. Amidst the historical splendor and modern vibrancy, the city's ice cream scene has taken on a distinct character of its own. From renowned establishments to quirky local flavors, here's a look at the unique frozen treats that define Beijing's cool culinary landscape. The Ice Cream Sensation of Wu Yu Tai (吴裕泰) Wu Yu Tai, a legendary tea house with over a century of history, has become synonymous with a surprisingly modern twist: ice cream. Originally celebrated for its exquisite tea, Wu Yu Tai now garners long lines for its renowned ice cream, making it a must-visit for both locals and tourists. Founded over a hundred years ago, Wu Yu Tai's foray into ice cream began in 2009, with a modest offering of tea-flavored cones priced at just five yuan. Over the years, the ice cream evolved from a simple treat to a more refined product, now available in flavors like jasmine tea and matcha, and served in upgraded cones. As prices climbed to ten yuan per cone, Wu Yu Tai adapted by introducing boxed versions of their ice…

Fujian's coastlines have recently opened up, and the anticipation among locals is palpable. After over three months of rest, the region is bracing for a spectacular seafood revival. Crabs, eels, silver pomfret, mantis shrimp, clams, squid, sea snails, razor clams, and green-lipped mussels are set to make their grand reappearance. For the people of Fujian, this marks the arrival of the "first seafood feast of the fall." Fujian: The Seafood Capital of China While Fujian may not be the top seafood-producing province in China by volume, it claims an impressive title: it leads the nation in both per capita seafood consumption and production. With a per capita seafood freedom that outpaces other provinces, Fujian stands proudly at the forefront of China's seafood culture. Fujian's seafood industry is not only significant domestically but also internationally renowned. For a decade, Fujian has topped the list for seafood exports, notably in eel exports, where the province controls over half of the nation's supply. This dominance extends to Japanese cuisine, showcasing Fujian's global influence. Seafood is so integral to Fujian's culture that locals can manage without meat for days, but never without seafood. The variety and quality of seafood in Fujian are celebrated year-round.…

A Lifelong Commitment to Culinary Truth In the culinary world, few figures have been as dedicated to the accurate representation of Chinese cuisine as Fuchsia Dunlop. Over the past three decades, this British writer has taken on the monumental task of dispelling the widespread misconceptions that often cloud Western perceptions of Chinese food. From her early days in Sichuan to her most recent book Invitation to Enjoy (君幸食), Dunlop has worked tirelessly to show the world that Chinese cuisine is far more than the cheap, greasy takeout often associated with it in the West. Dunlop's journey began in the 1990s when she first arrived in China, driven by a deep curiosity about the country's food culture. Over the years, she immersed herself in the intricacies of Chinese cooking, often becoming the first foreigner to enroll in culinary programs traditionally reserved for locals. Her dedication to authenticity and respect for Chinese traditions earned her the trust and admiration of many within China's culinary community. Debunking Myths and Elevating Chinese Cuisine In her latest book, Invitation to Enjoy, Dunlop addresses the persistent stereotypes that still linger in the West about Chinese food. "People in the West are willing to pay a fortune…

The Symphony of Street Dining When I think of Da Pai Dang (大排挡), the first thing that comes to mind isn't the taste or the food, but the sound. The vibrant, layered cacophony is what defines the experience. Imagine sitting at a battered plastic table on a warm summer night, and the city's nightscape unfolds around you in a symphony of sounds. First, you hear the distant hum of traffic, ebbing and flowing like the lifeblood of the urban night. Then, the beat of square dance music, both traditional and pop, blends into a rhythmic pulse that seems to ripple through the city. Amidst this, you might catch the occasional chirp of a cicada, valiantly trying to assert itself against the overwhelming human presence. The true magic begins when the chef ignites the stove. The roar of the flames as they leap up to greet the wok is swiftly followed by the clanging of metal—a spatula rhythmically striking the wok's edge, as ingredients tumble into hot oil with a sharp hiss. This auditory feast is as transient as it is intense; soon, the wok is lifted, and the dish is plated. As you sit back and listen, the final layer…

A Hidden Gem on the Edge of China Dandong (丹东), a city that many Chinese people recognize by name, yet remains somewhat enigmatic, is China's largest border city. While its name might resonate due to its famous produce—like the delectable Dandong strawberries that dominate markets across the nation or the sweet and tender soft dates—Dandong as a travel destination is still relatively obscure. Nestled on the edge of China, this city offers a blend of natural beauty, cultural richness, and culinary delights that make it a must-visit for any intrepid explorer. Dandong's unique geographical location contributes significantly to its charm. Positioned at the confluence of land and sea, it serves as both a coastal and a border city. The city lies at the mouth of the Yalu River, which flows from the revered Changbai Mountain and forms a natural boundary between China and North Korea. This strategic location not only gives Dandong its diverse landscapes—ranging from mountainous terrains to coastal views—but also imbues it with a mysterious allure, as the North Korean city of Sinuiju is just across the river. Dandong's identity as a border city brings with it a fascinating cultural mix. The city's history is deeply intertwined with…