At Kunyuan restaurant in Beijing, Geng Xiaoyun has recently removed his popular salt-baked chicken feet, or “phoenix talons,” from the menu due to a 30% price increase linked to tariffs on American imports. Geng praised American chicken feet for their superior texture and flavor, stating that alternatives from Brazil and Russia do not match their quality. He hopes to reintroduce the American dish in the future, provided that global political conditions improve.
The recent 90-day pause on tariffs agreed upon by China and the U.S. appears to be in jeopardy, as both nations accuse each other of non-compliance. This tension was highlighted by the Chinese Commerce Ministry, which criticized recent U.S. export controls on artificial intelligence chips as undermining the Geneva agreement.
In light of these trade issues, American agricultural products are increasingly absent from Chinese markets. Home Plate, a restaurant known for its American barbecue, has ceased serving U.S. Department of Agriculture-grade beef due to rising costs, instead sourcing Australian beef, which benefits from lower tariffs under the China-Australia Free Trade Agreement.
Liu Li, a beef supplier in Beijing, noted that tariffs have led to a 50% increase in U.S. beef prices. He lamented the trade war’s impact, emphasizing the tastiness and higher quality of American beef compared to its Australian counterpart. Overall, the ongoing trade conflict has forced many businesses to adapt by sourcing from other countries, while customers may be losing access to familiar American products.
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