Chinese dumplings are enjoyed everywhere, but a group of young Yale and Peking University graduates are now popularizing a lesser-known style of Chinese comfort food in the US. Yong Zhao and Chef Lucas Sin are the co-founder and culinary director of Junzi Kitchen, which boasts a menu of thoughtful, northern Chinese comfort foods, such as noodles and "bings," a thin, savory pancake often sold as a street snack. With multiple restaurants already across New Haven and New York, Junzi Kitchen highlights the versatility and nuance of Chinese food and artfully leverages the appeal of global food culture with fast-casual dining to make this lesser-known cuisine accessible to everyone. Join James in New York, where he tries out Junzi's new branch near Bryant Park!

Six months ago, our very first episode featured Financial Times writer Ming Liu and her take on how dumplings bring families together. Now, we're kicking off an exciting new series called "Food Talk". In this first video, James Chau takes you to a special restaurant in Shenzhen that not only has dumplings, but also noodles, skewers, and more! Check it out with us.

In the latest interview for our special series looking at young people living in China today, we chat with 'Pan Pan' -- a millennial from a Hakka family who now lives in Shenzhen, a center for culture and innovation. Pan Pan talks about her aspirations, her drive to achieve financial independence, and her love for her Corgi.