Chinese wines: stay away from them unless you're getting the good stuff from the northern / inner mongolia region or the other typical wine-growing regions. (Yunnan has a lot of potential but does not produce (m)any good wine at this moment). Plus you're paying a lot more for "ok" and "good" Chinese wines than very good import wines. Too many wines are fake, have color added (easy to tell), taste of tar, cigarettes or simply have gone bad (fungus, rotting, shifting, old, chemicals, etc., or due to lack of hygene and bad storage). Usually these are bulk, bladder or shiner import that has spent so little money on the cork it turns to dust when you touch it (even many French wines unfortunately)(I have photos to prove it).
Why don't you just dome visit our bar (Napa Valley in Guandu) to try some very good import wines.
A bunch of them are also available at various bars, cafe's and restaurants in town now.
China's diabetes rate passes 11 percent
发布者Of what I have seen the problem lies in the amount of sugar used in cooking rather than the amount of junkfood consumed (which tends to be very high in salt). People don't like too much sugar as in pure sugar or sugar in drinks and snacks, yet if you see how much they use in cooking (they put in bread, sticky rice milk, etc. too), my goodness how much that is.
Many dishes people like to eat are very high in sugar content. Orange Beef has a ton of sugar as far as I know. But it's soo tasty!