Influx of younger, more well-off immigrants to French capital leads to upgrading, expansion of Chinese dining options
A set of heavy Chinese wooden doors, slightly incongruous with the classical European streetscapes most associated with Paris, separates Sun Yiwen’s restaurant from the wine and cheese vendors that are traditional culinary landmarks in the French capital.
Visitors crossing its threshold find themselves transported to a world of kaochuan – seasoned meat skewers popular in northeastern China – grilled chicken ribs and frozen pears.
Her restaurant, Tonton Mao – “Uncle Mao” in French – is one of many new establishments rapidly expanding the Chinese culinary footprint in Paris.
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