Geng Xiaoyun, the owner of Kunyuan restaurant in Beijing, has had to remove his popular dish of American salt-baked chicken feet, known as “phoenix talons,” from the menu due to a significant price increase of 30% following tariffs. Geng appreciates the superior quality and taste of American chicken feet compared to alternatives from Brazil or Russia. While he retains a small personal stash, he hopes to reinstate the dish when prices normalize, contingent on stable global political conditions.
Meanwhile, relations between China and the U.S. continue to worsen, jeopardizing the 90-day tariff pause agreed upon in Geneva. Both nations have accused each other of not adhering to the agreement, with tensions escalating over U.S. export controls on artificial intelligence chips, which China claims undermine the treaty.
As a result of the ongoing trade conflict, American agricultural products are disappearing from Chinese markets. Home Plate, a Beijing restaurant famous for its American-style barbecue, recently stopped serving American beef, opting instead for Australian beef, which benefits from zero tariffs under the China-Australia Free Trade Agreement. Beef supplier Liu Li noted that tariffs have increased U.S. beef prices by 50%, diminishing its availability and appeal. He lamented the trade war, expressing a desire for U.S. beef’s characteristic fattiness and flavor, which are now less accessible due to price hikes.
In summary, the trade tensions between China and the U.S. have severely impacted the availability of American food products in China, leading restaurants to adapt by sourcing from countries like Australia, even as they regret the loss of American quality and flavor.
————————————————————————
Note: The image is for illustrative purposes only and is not the original image associated with the presented article. Due to copyright reasons, we are unable to use the original images. However, you can still enjoy the accurate and up-to-date content and information provided.
————————————————————————
