Geng Xiaoyun, owner of Kunyuan restaurant in Beijing, has had to remove his popular dish of American salt-baked chicken feet, or “phoenix talons,” from the menu due to a 30% increase in prices linked to tariffs. He lamented the quality difference, stating that American chicken feet are superior in taste and texture compared to alternatives from Brazil or Russia. Geng holds out hope that political conditions will stabilize and prices for American chicken feet will drop, allowing him to serve them again.
Meanwhile, U.S.-China trade tensions are affecting various American agricultural products. After a recent tariff pause agreed upon in Geneva faced threats of breach, imports from the U.S. have dwindled. For instance, the Home Plate restaurant, known for its American barbecue, has stopped serving U.S. Department of Agriculture grade beef, opting instead for Australian beef, which benefits from a zero-duty status due to the China-Australia Free Trade Agreement.
Beef suppliers are also feeling the strain; one, Liu Li, noted that the price of U.S. beef has surged by 50% since the trade conflict began, making it unaffordable for many. He expressed regret that American beef, which he described as tastier and fattier, is being sidelined.
Overall, the impact of tariffs is pushing many Chinese restaurants to explore alternative meats, while the quality and taste preferences of consumers remain a significant consideration amidst ongoing political and economic dialogues between the two countries.
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