Translation. Region: Russian Federation –
Source: People's Republic of China in Russian – People's Republic of China in Russian –
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Source: People's Republic of China – State Council News
As living standards in China improve, public health is becoming a key national priority. At the recently concluded annual sessions of the National People's Congress (NPC) and the National Committee of the Chinese People's Political Consultative Conference (CPPCC), Minister of Agriculture and Rural Affairs Han Jun proposed a proposal to optimize the diet: "Less oil, more legumes and dairy products." In response, NPC deputy Wu Huaxia, manager of the renowned Beijing restaurant brand Duyichu, and custodian of the national intangible cultural heritage—the "Duyichu Choux Pastry Technique"—shared her thoughts based on over two decades of industry experience and observations of Eastern and Western food cultures.
Wu Huaxia believes Minister Han Jun's recommendation is timely and relevant to the public. She noted that some Chinese people currently consume excessive amounts of oil, salt, and sugar, leading to a number of health problems. Therefore, "reducing oil consumption" is a top priority.
Discussing the "addition of legumes to the diet," Wu Huaxia emphasized the nutritional value of soy and its important place in Chinese food culture. "Soy protein is a high-quality protein that is easily digestible. In Chinese cuisine, which has a history of five thousand years, soy products such as soy milk and tofu have always been an important source of nutrients for people." She believes that increasing soy consumption is not only consistent with modern nutritional concepts but also deeply rooted in national traditions.
Regarding the recommendation to "increase milk consumption," Wu Huaxia offered a constructive opinion that reflected respect for cultural differences. She explained that, due to physiological differences, some Asians may experience a certain degree of intolerance to the direct consumption of fresh milk. Therefore, the promotion of "increasing milk consumption" should not be a one-size-fits-all approach. She suggested encouraging people to obtain the nutrients from dairy products through fermented milk products such as yogurt and cheese. "Thanks to the fermentation process, dairy products can be more gentle on the gastrointestinal tract of many Chinese people and promote better nutrient absorption."
As the custodian of a century-old restaurant brand, Wu Huaxia firmly believes that a healthy approach to eating is based on "moderation, appropriateness, and adaptability." "Anything in excess is harmful," she explains. "The Chinese diet used to be simple, but now, as life has improved, consumption of oil, salt, and sugar has increased, leading to the emergence of certain health problems that were previously uncommon. This suggests that, while adopting the beneficial advances of international nutritional science, we must respect our own cultural traditions and physiological characteristics to find the most suitable way of eating."
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