Issue- Taste Asia Magazine Interview with Chef Jianxing Xiao, YEYE

Every issue of Taste Asia is built around one simple idea: food becomes more meaningful when we understand the people, traditions and stories behind it. In this fifth issue, that idea takes us across countries, regions, restaurants and generations.Our cover star, Chef Jianxing Xiao, represents one part of that journey. Professionally trained in Yangzhou and Shanghai before continuing his career in London, Jianxing brings together Huaiyang and Shanghai traditions, family influences and years of professional experience. At YEYE, handmade noodles, pan-fried buns and patiently prepared broths reflect a respect for craftsmanship, while his approach also recognises the importance of making traditional flavours accessible to London's diverse dining audience. Jianxing's story is one of craftsmanship, determination and respect for heritage. Professionally trained in Yangzhou and Shanghai before continuing his career in London's fine-dining kitchens, he has brought those experiences together at YEYE, creating food rooted in the traditions of Huaiyang and Shanghai cooking while remaining approachable to London's remarkably diverse dining audience. But this edition reaches far beyond one chef or one restaurant.China provides an important thread throughout the issue. We explore why there is no single definition of "Chinese food", looking at the remarkable differences between Sichuan, Cantonese, Shanghai, Hunan and northern Chinese cooking. Geography, climate, ingredients and local traditions have created a culinary culture whose diversity cannot be understood through only a handful of familiar dishes. We also highlight Chinese restaurants across England that are keeping traditions alive while introducing diners to regional flavours, handmade techniques and contemporary…