Factors affecting households' meat purchase and future meat consumption changes in China: a demand system approach  Haifeng Zhang, Jun Wang, Wayne Martin  Journal of Ethnic Foods  Volume 5, Issue 1, Pages 24-32 (March 2018) DOI: 10.1016/j.jef.2017.12.004 Copyright © 2018 Korea Food Research Institute Terms and Conditions

Fig. 1 Old city and new city of Guangzhou. The old city is represented as the green area. The new city is represented as the green and gray area. Total area of new city is 7,434 km2. Distance between Guangzhou and Hong Kong is 120 km. Distance between Guangzhou and Macao is 110 km. Journal of Ethnic Foods 2018 5, 24-32DOI: (10.1016/j.jef.2017.12.004) Copyright © 2018 Korea Food Research Institute Terms and Conditions

Fig. 2 Distribution of ethnic groups population in Guangzhou. Guangzhou is populated largely by the Han (379,136 samples). Among the samples in the category of “other ethnic minorities” (5,533 samples), ethnic group “Zhuang” is the biggest ethnic minorities (1,980 samples), followed by “Miao” (689 samples), “Yao” (641 samples), and “Tujia” (519 samples). Other ethnic groups are no larger than 500 samples. “Foreigners” refer to individuals who are not Chinese citizens but have permanent residence in China. Foreigners who do not have permanent residence in China were excluded in this census. This result is based on Guangzhou census which was conducted by Guangzhou Government in 2015. Guangzhou census 2015 was based on 379,136 completed resident interview samples, with was 2.80% of the total Guangzhou population. The samples were completed by face-to-face interview between trained government researchers and residents in Guangzhou. The results of this census were reported by Guangzhou statistic bureau. Journal of Ethnic Foods 2018 5, 24-32DOI: (10.1016/j.jef.2017.12.004) Copyright © 2018 Korea Food Research Institute Terms and Conditions

Fig. 3 Traditional famous food in Guangzhou. (A) Old fire meat soup, the most famous traditional food in Guangzhou. (B) Lap ceung, or Cantonese sausage, is made from fresh pork meat and pig livers. (C) Fermented bean curd, also called tofu cheese, soy cheese, or preserved tofu. The ingredients typically are soybeans, salt, rice wine and sesame oil, or vinegar. (D) Cantonese cured pork belly is pork belly dried in the wind after marinating in a soy sauce blend. (E) Char siu or Cantonese BBQ pork. It is made from long strips of boneless pork skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it is important to cook with indirect heat. Journal of Ethnic Foods 2018 5, 24-32DOI: (10.1016/j.jef.2017.12.004) Copyright © 2018 Korea Food Research Institute Terms and Conditions