When China takes the gloves off, how to win the battle of the foodies

By ALAN MCDERMOTTAPPLE and KATHLEEN KOLANAPALA, Associated Press reporterLONDON (AP) The first Chinese company to open a major food and drink restaurant in Britain since the 1980s, a landmark in the country’s culinary revolution, will begin serving lunch on Thursday at the British Museum.

The first Chinese restaurant in London since the 80s.

It opened its doors in the British capital on Wednesday with a menu of chicken soup and steamed duck.

Its owner is Huang Xiaoming, a former restauranteur in London.

Its first three restaurants in the U.K. were closed by the government, but it has made a name for itself in the food and beverage industry.

Its Beijing franchise opened in August.

Food writer John Vidal says it’s a “huge step” in the development of Chinese food, especially in London where the market is relatively small compared with the rest of the country.

The restaurant’s opening brings the total number of Chinese restaurants in Britain to 14, and the first in London to open since 1984, said Michael Toth, the director of the London branch of the Chinese Association of Great Britain.

The Chinese are now the second-largest foreign market in Britain after France, and they are in demand, Toth said.

Its not just about food, said British Food writer Emma Lee, a London native.

The menu is very interesting and the atmosphere is a bit quirky and quirky, but if you are in a hurry you can get everything in a very short time.

China has the fastest growing consumer market in the world, with a population of about 10 billion people and an estimated $7 trillion in annual consumption, according to the World Bank.

Its growing prosperity has led to a rapid growth of food and beverages as well.

In the United States, there is a booming industry of Chinese chefs, including in New York and Los Angeles, and in Europe, where a large number of restaurateurs are from China.

Food has become a big business in China as a result, said Zhang Wei, a professor of Chinese studies at the University of British Columbia in Vancouver.

Food imports from the U, S. and Europe account for more than two-thirds of China’s imports.

China is home to more than 20 million Chinese, making up about two-fifths of the world’s population.

China also has become more welcoming of foreign food, with the number of tourists visiting the country increasing in recent years.

China opened its first foreign restaurant in the United Kingdom in 2013, and now has 14, according a London-based consultancy.

Its second, opened in 2015, is in Shanghai.

The third opened in London last year.

In Britain, food is seen as a major asset.

British food is an increasingly important element of British culture.

Britain also has one of the highest populations of Chinese people, and is one of Europe’s fastest-growing economies.

It’s a big challenge for Chinese to compete in a country that is already very successful in many ways, said Vidal, the food writer.

It’s also an important part of China as the country moves into the 21st century, which is a period of rapid economic development.

The country’s rapid economic growth is partly because of its massive population growth.

According to the Us Department of Commerce, the population grew from just over 200 million people in 1960 to nearly 310 million people today.

China’s growth in the past decade has been faster than any other country’s.

The population has grown by nearly three-quarters, to 2.2 billion.

The country also has a large middle class, which helped drive China’s growth, with nearly 60 percent of the population earning less than $10,000 a year.

The U.S. food industry has seen its share of global growth.

Last year, U.N. statistics showed the U.”s total food exports were more than $1.3 trillion, more than twice as much as the Chinese economy.”

China is the world leader in the use of pesticides, the world capital for the production of plastics and other industrial products, and a major supplier of fertilizer.

The British Museum said it will be the first of a string of restaurants in London, adding to a string already in operation.