Move over, traditional career guides. In an era where jobs can involve managing virtual economies, designing sustainable cities or programming artificial intelligence, the classic career path isn’t kids’ only option. For the next generation navigating a world of limitless career possibilities, the well-meaning advice to “follow your passion” can feel overwhelming without a map. Now, a wave of adults with truly fascinating jobs are throwing that map wide open. They’re stepping out of their labs, studios, and field sites to share the real, unfiltered career advice they wish they’d had – not just about how to land the job, but how to build a life of curiosity, resilience and purpose. This is more than career day; it’s a mentorship movement designed to inspire the innovators, problem-solvers and dreamers of tomorrow.

Search the keyword #careerday to find more articles like this.

Tell us your name, and give us the elevator pitch about your job.

My name is Christian François, and I work online with expat parents and professionals from every corner of the world, helping them become CEO of their health, crush their fitness and weight management goals while navigating an over-productive work-life schedule.

Could you walk us through a typical day or week in your role? What are your primary responsibilities?

As a coach, my top responsibility is to create customized nutrition-workout-lifestyle programs for my clients, to hold them accountable along the way and to be a support system for whenever they need a bit of a push.

Now that I’m self-employed, I wear quite a few different hats in a day on top of being a coach.

I usually start my days with going through what I like to call “priority messages” – meaning that I pick up any interactions with my current clients from the day before or anything that came in and that requires direct attention and a response ASAP (e.g., if one client has a brunch event coming up, I need to give them the tips they need to navigate all the yummy food properly).

After that, I reply to any sort of important inquiries or interactions that come through social media.

Then I spend about one to two hours studying something (it’s always either a health/nutrition course or an entrepreneurship course), which gives me some fresh ideas and perspective to attack the next part of my day: social media marketing/content prep.

I spend about one to two hours planning, writing or shooting content for social media. I post about two to four times a day).By the time I finish with this, it’s usually noon or afternoon, and that’s when I go back to wearing my coach hat and do client check-ins, either via video calls or via messages.

The rest of the day after that is usually sporadic. I usually either go back to studying or prepping content.

This entire flow usually [goes]from 8am to 9pm [on weekdays]and on the weekends from 8am to 1pm.

What is the most rewarding or fulfilling part of your work? What problems do you get to solve? On the flip side, what are the most significant challenges or stressful aspects of your job?

The most rewarding part of being a coach is definitely to see the person achieve their goals, mostly after struggling and failing at it several times in the past, then to see them graduate out of my program and being able to sustain their results on their own without needing my help anymore.

I also enjoy building relationships. Most of my clients are in the age range of 40 to 50, have very interesting stories and successful careers, and I get to learn a lot from them through our interactions.

To be able to do something I am passionate about, and have freedom of time and location when it comes to work, and live quite a comfortable life as a result of my daily work is something else I am very grateful for as well.

The biggest challenges and stressful aspects were when I first started. I did not have much experience and knowledge. So I wouldn’t know how to work with special cases such as people who have metabolic and hormone problems, how to create workout plans for people who only have 30mins per day to train, how to help high executives who have to go out and drink with partners several times a week, etc.

Over time, I have learned to navigate every potential situation someone goes through, which has made the coaching process way more enjoyable.

How did you get to where you are today? You can talk about your educational route, pivotal moments, unplanned detours and any other decisions that you find important.

To make it really short, let’s say that dropping out of a PhD to go full-time into fitness and nutrition coaching was the last thing that my mom wanted to hear back in 2020.

I had a bachelor’s degree in hotel and tourism management, came to China for a master’s in business administration, then went for a PhD in management science and engineering (right in the middle of Covid and when online learning started becoming a thing).

I wasn’t enjoying the PhD, while my growing passion for fitness has already opened a few doors in terms of opportunities to work full-time.

So, I eventually sat my parents down (they were stuck here for two years, unable to go back home in Madagascar due to the lockdown situation) and told them that I was going to quit the studies.

So, I started working full-time as an in-person trainer, switched between different gyms, while on the side I was also working on my online coaching program and slowly growing it.

In early 2024, the online coaching was doing so well that I felt confident to let go of all my personal training jobs, start my own company and work fully for myself and remotely.

And here we are today.

I’m grateful that my parents trusted me and gave me their support because looking back at all that I have achieved since then, I truly think that quitting the studies was the best decision that I have taken.

I did not despise or hate studying, but I think my passion for fitness was to big for me to neglect.

Knowing what you know now, if you could go back and give one piece of advice to your teenage self about work and life, what would it be?

The first one is advice that I have gotten from my father while he was tearfully saying goodbye and getting ready to board the plane to leave my home country: “Dream, see and think big.”

When in doubt, feeling tired, not confident, unmotivated, faced with big decisions, remembering those words [has]always been a great way to re-center myself and dare to take steps outside of my comfort zone.

The second advice is a habit that I have always adopted since being a teenager: “Never spend a day [without]studying or watching something related to what you love.”

Since I stepped into the gym back in 2016 when I was looking for a way to make my ex miss me (true story, lol), I never spent a day without reading or learning something about “nutrition-fitness-health.” This is also what made things go smoothly when I decided to drop out of school and work full-time, because at that point, I already had a couple of professional certifications that would qualify me to be a coach. I truly think if you spend a day without at least absorbing some sort of new or even repetitive information in your brain, then you are wasting a lot of potential.

Images: Christian François 

When I was young, I never made the connection between food and how the fuel I put in my body made me feel differently; I grabbed whatever was convenient and tasty. I was not attentive to, nor did I really care, how different types of food fueled me differently and made me feel. It seemed to me that the foods I wanted were always sodas and cookies, while my parents, on the other hand,  would “coerce” me to eat vegetables and other foods they deemed to be healthy. To me, it was a battle between having a tasty snack and the responsibility to be healthy. I thought food was “either-or”: It was either “good” or “bad,” “healthy” or “unhealthy.” I did not grasp the concept of balance, but truthfully speaking, as kids, most of us did not go that far to scrutinize our food choices.

However, when I grew more aware of what I was eating, I started to realize the complexity behind food. Food is more than just fuel. I started to notice how having carbohydrates, proteins and fats on my plate fueled my mind better for an upcoming test, how fruits and fast-digesting carbohydrates energized me for sporting events, and also how food carries emotional and cultural weight. That realization opened up a new way of looking at food. It occurred to me that satisfying food and health do not have to be sacrificed for each other but rather can coexist in harmony.

I have come to learn that being aware and intentional about “what makes you feel good” does not mean restriction; it’s not about cutting our entire food groups or avoiding desserts, because what is “good” is not only about what is nutritionally good but what is emotionally good. When you start to understand balance and what is behind your food, food is no longer restrictive but empowering.

My awareness of this incentivized me to start Kitchen & Nutrition. I wanted to share my interpretation of food, not through binary categorizations but by presenting recipes that connect science, emotion and balance. I created the website to acknowledge the power behind food and to hopefully advocate for a balanced and mindful relationship with food through my own culinary experiences. My goal is for young people like me to see food not as something to control or not control at all, but as something to understand.

This is why Kitchen & Nutrition emphasizes discovering the values in foods through science. Instead of rules or guilt, we focus on how individual ingredients nourish our bodies and minds, celebrating the dishes we hold dear while making adjustments that allow you to reach your goals. The website fosters a mindset: A healthier relationship with eating is one that values balance and how you feel.

Images: Ethan Hu

The keto diet. Such a small word with such a big meaning for those who follow it. But let’s start from the beginning. The ketogenic diet is a very strict high-fat, moderate-protein and super low-carb diet that makes your body use fat as fuel, aka putting it into a “fat-burning mode.”

But once you reach ketosis (the state of breaking down fat instead of glucose for energy) and start shedding pounds, you have to make sure to stay there by eating keto-friendly foods that won’t kick you out of ketosis. That’s where it gets tricky, because Chinese cuisine often contains high-carb ingredients, which are a big no-no if you’re on keto.

The obvious diet-wreckers are rice, noodles, jiaozi wrappers and such, but there are a lot more hidden carbs in all the delicious sauces, dips and often even meat and veggies themselves.

So, can you eat keto in Beijing? The answer is yes, it’s absolutely possible to eat low-carb and stay in ketosis, even if you’re a busy parent with no time for food prep.

Local supermarkets and Sam’s Club

A lot of the things that form the basis of a keto diet are available at your local supermarket: fatty pork, cheese, eggs, butter, avocados, etc. The IKEA salmon is pretty good and affordable. What you have to steer clear of is the widely available peanut oil and rapeseed oil, and switch over to healthier oils, such as avocado and olive oil.

You can find unsweetened Greek-style yogurt and keto ice-cream at Sam’s Club, both super delicious.The KETO PINT Salted Caramel Crunch Ice Cream is available in packs of twelve bars, with 15g of carbs and 24g of fat per 100g.

Mary Sweets

Mary Sweets has established itself as one of the leading home bakeries that makes cakes, bread, donuts, brownies … you name it. But that’s not all. Luckily for all our keto people, Mary Sweets also offers some yummy low-carb goodies: bread, keto wraps, pizza crusts, buns, cakes, brownies, protein bars, and more.

Mary Sweets delivers across the country. To order from their WeChat shop, scan the code:

iRaw&Rock

iRaw&Rock, formerly known as Mr. Raw, has been rocking Beijing’s health and wellness scene with their mouth-watering smoothies and juices. As iRaw&Rock is all about helping people achieve and maintain a healthy lifestyle and eating fresh, nutrient dense products, they have now included keto-friendly options for the low-carb crowds.

You can choose between the Keto Low Carb Acai Bowl (RMB 68), which comes packed with 29g of fat and only 17g of net carbs, and the I WANNA KETO Pink Berry Blast smoothie (RMB 62) with 2.5g net carbs and 11.5g of fat per 100g. To order from their WeChat shop, scan the code:

Basil

Providing healthy meals daily straight to your doorstep, Basil opened its doors in 2020 and has been feeding the hungry ever since. It offers three meal plans: Basil Fit, Basil Veg and Basil Keto. You can choose between a one-meal-a-day or a two-meals-a-day-plan, Monday to Friday, in the morning (9.30am-11am) or evening (6.30pm-8.30pm).

The Basil Keto plan comes with less than 15g of carbs per meal and offers a variety of healthy fat sources, such as beef, pork, avocado, nuts, cheese. Some of their keto meals include butter chicken, beef meatballs with mushroom sauce, BBQ pork with veggies and cheese, shredded pork with cream cheese and parmesan sauce and cauliflower.

As for the plan duration, you have the option to choose from one to eight weeks, with prices starting from RMB 315 for a one-meal plan, and RMB 598 for a two-meal plan.

DarkSide Nutrition

Darkside Nutrition is a keto restaurant focusing on insulin sensitivity and hormone regulation. The dishes include everything from burgers and steaks, broth, jerky, keto sides, and sauces to keto gelato, pizza, desserts, hot dogs, and more. All items are available nationwide through their WeChat shop:

Images: Courtesy of the vendors, Pexels

Our expat community thrives on connection, and here at jingkids, we’re all about our readers, and what they need and want in order to maximize their time here in Beijing. Every Monday, we’re going to feature a prominent member of our expat community and get to know them a little bit better.

My name is Maria Pieterse and I have been a Vegan and Vegetarian-curious most of my life. As a Vegan from the meat capital of the world, South Africa, I faced so many challenges from the first day of my personal Vegan Voyage. I had to learn how to take criticism on the chin and still stand firm in my life choice. More importantly, this winding road has shown me how to be a happier, stronger, and healthier individual.

Throughout the years I had to learn the hard way and this inspired me to complete an International Diploma in Nutrition, Health, and Vegan Dietary Requirements to equip myself for a healthier lifestyle.

What made you decide to open a Vegan Deli?

I wish I could take credit as the creator of this amazing place called Pickles Vegan Deli. I am just the lucky partner of the Chef behind this great concept. Manuel is such a talented chef, he amazes me every day with the incredibly tasty food he creates. The flavors are out of this world!! I would like to consider myself as the Muse though.

I have been Vegan since I was only 16 and a place that serves Vegan food that is hearty, and homey but also on the healthy side always seemed to be impossible to find. I have a group called “Meatless Motivation” on Wechat where I share interesting nutritional facts and recipes.

Pickles came about because of the world-class Plant-Based cheese Manuel is developing and producing for Grassroots. We literally started making the cheese from our home kitchen trying to get a recipe that is worth selling. After we finally got to a product that was hitting all the criteria boxes we took the next step in opening up a kitchen where Manuel could continue creating new and exciting Grassroots Plant-based cheese and a Takeaway menu to feature them. Our goal is to create vegan cheese dishes that are even better than non-vegan food to give everyone a great Vegan meal. “Challenge accepted!!” 

What was the most challenging thing about starting up during the pandemic?

There have been many challenges, setbacks, and emergencies because of the pandemic during the start-up of Pickles, but we were very lucky to have great support from Grassroots, our friends, and the wonderful Vegan community. I do think if I have to try and pinpoint the biggest challenge this far it will have to be the ever-changing regulations during these times.

On the flip side, it is fair to say that these times have been really beneficial to our business too. We saw the potential in a delivery kitchen and found really creative ways to expand our business. We had a lot of fun coming up with new Set meals for our “stay-cation” deal every week and they were welcomed by the community too.    It allowed us to start our own Consulting Business too. We are the team behind Creative Co. We offer many F&B-related consulting services, from individual Nutritional consulting to restaurant menu concept development consulting. We love to share innovative ways to include Vegan meals to a menu but also to improve existing items. Look out for some Pickles dishes featured as collaborations around town!

What’s your motivation to keep going?

Even though Manuel and I can be opposites from time to time, I believe we make a really great team. Opposites attract after all. Knowing that I have an incredible partner with me gives me all the confidence I would ever need to take on any challenge life might throw at me. What motivates me the most is knowing that this is just the begging. There are some truly exciting times coming!

How do you make sure Vegan food is still satisfying and delicious even for meat lovers?

I think it’s an easy formula. Be open to new flavor combinations and try new recipes. We always make sure the meal is exceptional and we like it first before we introduce it to our clients. ent.

How do you stay sane in all the madness?

I have such a great community of friends that I see as often as I can. We are part of a mindfulness community that was brought together by the amazing Masooma from Mindful Turn. We spend time dancing together, meditating, and supporting each other through tough times. We are a great mix of (mostly) women from many nationalities but we are all here together. It is a great feeling being there for someone but also to have some support when needed. We motivate each other by staying in touch and truly caring about each other.

What is your favorite thing about Beijing?

My favorite thing about Beijing is the infinite possibilities waiting around every corner. There is always something to do or to find in Beijing. Even though every hutong street might seem the same from a distance when you have a closer look you always find a very unique characteristic about it. Everything about Beijing is like that, the people, the food even the beauty salons! (Ha-ha) Even now after years of being in Beijing I still see something new and exciting that I’ve never seen before every day!!

To reach out to Maria scan the QR code below or order some of her fabulous food by scanning the code in the poster!

KEEP READING: Ajit Khan Uses Podcasts and Mistakes To Fuel Innovation at InterContinental

Images: Maria Pieterse

Tired of resorting to McDonald’s for a quick lunch? Here are a couple of healthier, equally cheap Meituan waimai options.

You can put in 健康 (jiankang) in the search bar for all the restaurants on the app that offer healthy options, but we’ve taken the time to short list a few favorites to get you started.

When I think of ordering take-out, my mind automatically crosses to McDonald’s. Is it because we generally think of take-out as fast food, hence the association with the American Junk food company? I totally understand that not everyone has the time to cook, and sometimes we just feel like ordering food and watching TV. So how about instead of ordering McDonald’s (again!), we could try something more nutritious and balanced? If you are lost on what to order, I recommend these yummy alternatives on Meituan!

Avocado Tree （鳄梨树）

Avocado Tree first opened in Beijing in 2010. This dine-in salad bar also has a Wai-Mai option. They serve delicious Mexican-inspired salads and burritos, as well as a nice selection of juices and smoothies to compliment your order. It also serves as my go-to “healthy” Wai-Mai store, not only because of the cute packaging, but also because of the convenience and price. Their original salad bowls can be served as one meal and they come in four different types of flavors: chicken at 32 RMB, barbacoa (beef) at 40 RMB, tofu at 30 RMB and Carnitas (pork) at RMB 32.

You can find them on Meituan. Just type in “Avocado Tree”.

(Menu from their website: https://www.avocadotreechina.com )

Foodbowl (超级碗餐厅)

This casual restaurant serves yummy salad bowls that come in different flavors such as tofu, chicken, beef, salmon, and shrimp. You first order a basic bowl and then include add-ins! Prices range from RMB 37-50. I love their vegetables because they are cooked and marinated to perfection. It is a delicious comfort food salad and can also be eaten during the colder months as well.

You can find them on Meituan. Just type in “Foodbowl”.

Green Option

This healthy restaurant also serves delectable salad bowls. However, the portions are slightly smaller so it might be better to order them as sides to the main meal. My personal favorite is their chicken salad, served with feta cheese, sweet pumpkin, crunchy onions, and creamy avocado. Their flavor combinations are top-tier and provide a delicious variety of flavor.

You can find them on Meituan. Just type in “Green Option”.

Annie’s （安妮意大利餐厅）

Hear me out! My opinion might be controversial, but Annie’s salads are great! It’s also a great solution if your family wants to eat pizza, but you want something healthier! I personally love their Greek salad!  

You can find them on Meituan. Just type in “Annie’s”.

So now you have four alternatives healthier than McDonald’s!

Of course, these aren’t the only options, as there are many local restaurants and cafes on Meituan that also serve healthy and delicious food! I strongly encourage you to explore and find your own personal favorite. Have fun ordering!

Images: Anne E, Unsplash

It’s the new year and almost all of us are a bit thicker in the middle, regretting our holiday indulgence. But no kid wants to sit down to a plate of lettuce and boiled chicken for dinner, and to be honest that doesn’t sound appetizing to me either. So we turned to Pebbles Courtyard owner Ray Yue Heng to find out what he feeds his family when they want to be healthy without skimping on taste or style. Heng told us “Any masa-based dish is very healthy with the nixtamalized corn process…which is the only way to extract nutrients from corn. Corn tortillas are very healthy and low carb.”

But with so many masa-based dishes to choose from, where do we begin? Well, Heng’s son Arthur loves it when dad makes enchilada suizas at home, and he was kind enough to share the recipe with us, adding, “If you’re a fast cook and have all the ingredients ready, you can put this dish together within 30-40 minutes. If you pre-cooked the sauce, then it’s even faster, with just an assembly job!”

And if this still seems a bit daunting, well you could always stop in at Pebbles – which is currently celebrating its 12-year anniversary – or order take out!

ENCHILADA SUIZAS
Start to finish: 30-40 minutes
Servings: 4

8 4-inch or 6 6-inch corn tortillas
300 grams of shredded rotisserie chicken
100-120grams swiss or mozzarella cheese

For the salsa verde
794g or 1 can tomatillo
1/2 small white onion
4-6 garlic cloves
1 green bell pepper
*3 green chiles or jalapenos
1 bunch cilantro
80-100ml chicken broth
3-4 tablespoons vegetable or canola oil, can use avocado oil for a healthier approach
1 cup heavy cream
Salt to taste

*For kids, you can also make a nonspicy version by replacing green chiles with more bell peppers.

Utensils & equipment
1 large skillet or saucepan
Blender
Rubber spatula
Containers for salsa verde and shredded chicken
Baking dish
Oven mitts
Oven

Instructions
Preheat the oven to 180-200 degrees Celsius.
Heat the pan on medium-high for about a minute, pour in the oil, and heat for another minute.
While the pan is heating, blend all the salsa verde ingredients until it’s a smooth puree.
Bring your shredded chicken to room temperature, and have it ready to assemble.
When oil is hot, pour in salsa mixture from the blender top – rinse the blender top with some drinkable water, you don’t want to waste anything that’s left behind – and bring to a boil. Stir and turn down heat to let it simmer for about 8 to 10 minutes. The salsa should sizzle when poured in the pan, or else your pan is not hot enough. But be careful when pouring in the mixture, make sure your children are not around, it may splash! And wear an apron at all times.
After 8 to 10 minutes your sauce should begin to thicken. Add in the heavy cream and turn up the heat. Stir for another 3 to 5 minutes, and season with salt to taste. Remember: the tomatillos have been in a brine, so it’s actually salted, therefore you should not season the sauce until the end, as you may not need to add much.
Once the sauce is done, pour it into a container. Have your chicken, cheese, and baking dish on the side, ready to assemble. Conversely, you may also let the sauce chill, refrigerating until use.
Scoop 1 ladle of salsa verde into the baking dish covering its bottom. Fill one tortilla with chicken, roll it up and place it into the baking dish. Repeat this step with the tortilla and chicken until baking dish is filled. Ladle more sauce on the top, covering all the enchiladas. You may put the cheese on at this step if your sauce is warm and the chicken is at room temperature. If everything came out of your fridge then bake at a lower temperature for a few minutes longer.
Place the assembled baking dish in the middle rack of your preheated oven for 10 to 15 minutes. Remove from oven and turn up to 250 degrees (broiler mode). Sprinkle the cheese over the enchiladas and put it on the top rack for another 3 to 5 minutes, or until the cheese is bubbly, melted, and caramelized!
Use oven mitts to take out the baking dish, and be sure to place it on a rack or a towel so it doesn’t burn your expensive wooden table!

Pebbles Courtyard
74 Wudaoying Hutong Dongcheng District
东城区 五道营胡同74号
Phone: 8404 0767

KEEP READING: 22 Things That Beijing Expats Are Wishing for in 2022

Images: Ray Yue Heng

My child entered first grade this year and it all went to hell.

No, no school is fine. His teachers are great, his fellow students are loud and fun, and he’s even started swimming classes which he loves! Yes, school is good, except for the lunches.

I’m not sure why they did it but the school decided to change the food provider (oh how I wish they had just kept the old one). Since the first day my kid tried the new school lunch, he came home and gobbled up half the fridge, and in between mouthfuls of chewing explained that he hated the school food now.

Obviously, we told him to try again and keep an open mind, but by the end of the week, he had decided, in no uncertain terms, that the school food was pretty much poison. (FYI, it isn’t.) Thus, we were forced to start packing his lunches.

It was a nightmare from the beginning, as I fretted about trying to pack healthy choices, not only for his sake but also because of the judgement I feared from the school should I sneak a cookie in there. The delivery system (lunch box) was another concern – plastic, stainless steel, tempered glass, microwaveable, compartmentalized but how many compartments? But now that we’re a month in, I’m happy to report that I developed a system, thanks to hours of painstaking online R&D, coupled with a fair share of trial and error. The trick is really to systemize it and only allow occasional, moderate changes when you’re feeling adventurous, or have extra time (HA!).

I borrowed and tweaked this chart to suit my child’s preferences, so we just have to make sure we choose one item from each column. On top of that, we created a weekly schedule: Monday is always Meatless Mondays in our household and I try to uphold this rule even for his lunches, so Mondays tend to be PB&J or other vegetarian sandwich options. Tuesdays are pasta with red sauce (from a jar) plus a handful of meat. Wednesdays, another sandwich but tuna and cheese this time. Thursdays, most likely leftovers from the night before. And Fridays are his favorite, ham and cheese sandwiches. Aside from that, there are either cut carrots, cucumbers, or celery sticks in there as well. Though, truth be told, they are still in the lunch box when he returns. But we make him eat them all before dinner.

This is by no means a definitive list, and merely an honest sharing about the system that staves off panic attacks about his lunches. It may sound boring to have a more-or-less fixed schedule, but that actually allows us to have more breathing room to play around with the extras after we’ve prepared the scheduled entree. We generally pop in a dried fruit treat, and the occasional cookie (yes, I did) or whatever fun little snacks we happen to have in the pantry. The timetable also helps ground my child in his expectations, so he actually looks forward to his lunches at school. He even helps make his own ham and cheese sandwiches now!

Pro Tip: Placing a paper towel inside the box helps to absorb moisture so the veggie sticks don’t make a damp mess of the other snacks inside.

There you have it, a school lunch packing system. Hopefully, your kid is just eating lunches at school, in which case you could also use that chart to help ensure they are eating a balanced diet. But if they aren’t, or if your school decides to change food vendors on you, well, you know where to come for a little help.

KEEP READING: Tackling Parents’ Concerns When it Comes to School Size

Images: Pexels

Baidu is embroiled in hot debate! Unilever, the maker of the very popular Magnum Ice cream bars, recently admitted they use powdered milk in their Chinese-produced products. Many fans of the brand are angry and lashing out online because they feel it’s an inferior product to the fresh milk used in the western produced variety. In a statement to CCTV Unilever insists it is a supply chain issue, not a quality or monetary decision but it raises an interesting question.

Are the brands that are familiar to us in the West the same here in China and are they safe to feed our kids? We reached out to an industry insider who had some interesting perspectives. They wish to remain nameless but when asked about the scandal told us “I wasn’t surprised to be honest, because the majority of mass-market ice cream brands use powdered milk instead of liquid/fresh milk in China. However, as a consumer, I would opt for brands with better ingredients.”

And when asked if they thought other international brands changed their formulas for the local market “Yes, I think most foreign brands have different recipes for the Chinese market. The reason could be because of the different taste profiles the Chinese consumers might have compared to other regions. The accessibility to ingredients is also different.”

In a country with over a billion people, snacks are a big business. According to Xinhua, Magnum sales are reported to have grown 20% in Asia over each of the past several quarters. That is in part due to flavors like Cherry Blossom and Matcha which are mostly exclusive to the Asian market. Other big western brands like Frito Lays, Coca Cola and Nabisco all have used the same strategy to gain large (and growing) shares of the Chinese snack market as well according to Forbe’s Magazine.

This is observably true to any expat who has excitedly seen a Lays logo and rushed to the shelf only to find it labeled as crab roe essence or snatched up a Snickers bar to discover it is rose flavored. International brands skew to local flavors. They have to in order to be competitive in this market.

This could actually be a fun part of living abroad for kids. Trying new things is part of the expat experience and couching an unfamiliar flavor in a familiar snack could be a great way to introduce your picky eater to something new. But our source says they aren’t convinced the flavor profile is the only reason for the shift. “From a consumer’s perspective, I think it’s understandable that the recipes might be different around the world as long as it’s done to better serve the consumer. In Magnum’s case, because it costs roughly the same around the world, we would expect the ingredients should be of the same quality. Hence, selling the same product with inferior ingredients is definitely not in the consumer’s best interest.”

Those inferior ingredients are what have most parents worried. The State Food and Drug Administration of China does have regulations and laws in place to protect consumers. In fact, in 2019, China updated and tightened its laws, regulations, and enforcement and our industry insider confirmed: “In my personal opinion, the product is still safe to consume according to the Chinese food regulations, but if you compare the recipe to those in the US, Europe, and Australia, the ‘Chinese ingredients’ are certainly not as healthy.”

One more thing to consider while filling your shopping cart. Foreign children often have different allergies than locals. For example, peanut allergies are relatively common in American children but an article in www.news-medical.net stated “In Beijing, food allergies makeup only 3.4 to 5.0% of all allergies and are triggered by fish, shrimp, seaweed, and crab, but not the peanut.” Making sure you know what is in each item you take home is vital. I asked about labeling and was told “I think over time, consumers in China will be more aware of differences in food ingredients and become more prudent when choosing food products that are suitable for their needs… Coming from an industry perspective, we believe being transparent and holding ourselves to high ethical standards will be beneficial in the long term both for our brand as well as the entire industry.”

The long and the short of it is, enjoy the broad array of almost western snacks on offer but double-check the labels and make sure you run any ingredients you are unsure of past your pediatrician. And when in doubt, fresh fruits, vegetables, and unpackaged foods are always the healthiest choice.

KEEP READING: Three Steps To Going Green In Beijing: Family-Friendly Eco Hacks

Images: Unsplash

Step aside Tribe, Basil (罗勒, luo le) has officially entered the health lunch market and they’re ready to provide curated daily meals delivered straight to your doorstep!

Founded in July 2020, Basil is a relative newcomer to Beijing’s foodie scene, but it’s certainly gaining ground with its lean and mean offerings. With meals starting as low as RMB 48, and plenty of options that cater to various dietary requirements or lifestyle choices, from keto to vegan, Basil is casting a wide net to lure in all of the capital’s hungry, busy people.

Basil Fit provides you with two meals a day, promising 50 percent quality protein, 30 percent complex carbs, and 20 percent healthy fats. Likewise, the vegan option provides 20g of plant-based protein, usually in the popular form of tofu. Those on the ketogenic diet can put their minds and stomachs at ease with Basil Keto, which supplies less than 50g of carbs per day.

For myself, I chose Basil On The Go, which is the single meal option of any of the above plans. I’m currently on the Fit Plan because that was precisely my plan when I signed up!

You see, the Jingkids office is conveniently located near fantastic eateries such as Las Musas, and just a short bike ride from the endless mouthwatering offerings of Taikoo Li, which is dangerous for both my wallet and my waistline. Plus, I’m a big proponent of efficiency. Taking the time to think about what to eat, every day, not to mention the time to physically go and join the long queues to buy the food, is just wasted minutes that add up to hours I could spend on much better activities. (This is also the reason I don’t bother with make-up. Think about it: Even five minutes a day becomes 20 hours in a year. Yes, it’s true, I’ve done the math. But that’s for another blog.)

Here’s a week’s worth of my Basil lunches in pictures! These are delivered straight to my office every day at 11am, which provides the perfect opportunity to get up (one more “stand hour” on my Apple Watch, yay!) and take the stairs to fetch my meal.

Monday:

I aim for Meatless Mondays and Basil was super accommodating with a vegan meal. The tofu was deliciously spiced with a kimchi-like taste, and the tomatoes were bursting with flavor.

Tuesday: 

Hands down one of my favorite offerings from Basil! This juicy pulled pork dish pairs beautifully with roasted vegetables. If it weren’t for this plan, I would never eat zucchini. Another reason to join Basil – it widens your palate and encourages you to experience new flavors/combinations that you otherwise wouldn’t.

Wednesday:

Chicken + cauliflower + yellow capsicum + green beans = healthy, nutritious lunch! Not one of my favorites, but here’s another cool thing about Basil – they listen to feedback and actively address it. Talk about customer service!

Thursday: 

Oh yum. My colleague (who’s also on Basil but on the two-meal plan) and I exchange a happy, anticipatory smile whenever we see it’s meatball day! They’re not a meatball fan, but even they will admit that these meatballs are juicy spheres of tastiness. And look how I’m consuming almost the full spectrum of the rainbow with this meal!

Friday: 

The beef stewed in whole tomatoes with bok choy, carrots, and green beans rounds off the week by showcasing the good variety that you get with Basil’s day-to-day meals.

The cherry on top of this great meal delivery service is how Basil aims to be as environmentally friendly as possible, using no plastic in their packaging and opting for paper bags and a simple wooden fork. In sum, Basil provides punctual delivery of nutritious and tasty meals, at an affordable price. I’m definitely keeping Basil Fit for as long as I come to the office. Heck, I may even keep it up at home so I don’t fall off the healthy, time-saving bandwagon!

Scan the QR code below to learn more about Basil!

KEEP READING: Are You a Foodie Family? Let’s Find Out

Images: Vivienne Tseng-Rush