Qinou Zhang
Usually “Q” is pronounced as “/tʃ/” in Chinese, so call me Chino is good.
Grown up in Sichuan, China. MBA at Coventry University London 2013-2014. Settled in Chengdu, China since 2017. A ‘Chengdude’ now.
Free Lancing for Food & Wine Magazine (China) and other media and was the BEST food tour guide in Chengdu.
I have conducted extensive research on Sichuan cuisine and Chinese food culture over the years, though my focus is not limited to these areas. Since 2020, I have begun to incorporate a wide range of methodologies, including science, philosophy, sociology, linguistics, and anthropology, into my food writing. My research interests span global issues related to agriculture, forestry, animal husbandry, and fisheries, as well as the characteristics of ingredients, culinary science, nutrition science, and food culture. In short, I maintain a broad interest in all topics related to "Food" & "Drink".
I primarily write and conduct research in Chinese but can use AI to translate published articles when needed. Many thanks to Chat-GPT.
And my food notes page at Substack：
https://qinouzhang.substack.com/notes
My Intagram:
https://www.instagram.com/qinou_zhang