The noodles of Italy are a hit on the streets of Beijing.
And yet, despite the popularity of the dish, they aren’t the top seller in China.
As a result, the Italians are struggling to make a comeback in the country.
Italian pasta is now a favourite dish of Chinese chefs, as well as of tourists and locals, but Chinese restaurants are not as eager to stock it as they are in Italy.
They are less keen to stock a dish that isn’t popular in their country.
The popularity of pasta is not new to China, where it is still considered a staple food and a staple of the diet.
It is considered an important part of a Chinese family’s meal.
But Chinese restaurants have always been reluctant to stock spaghetti pasta.
Italian spaghetti has traditionally been served with rice and noodles, but the dish is also served with a sauce, usually soy sauce.
It’s not unusual for Chinese restaurants to serve the dish with a vegetable such as eggplant, and some restaurants have added noodles or other toppings such as chicken, beef or pork.
Chinese restaurants in Beijing, Shanghai and Shenzhen are all known for their spaghetti pasta dishes, but many of them have struggled to maintain their popularity.
The noodles and sauce have also been popular in the past, with some Chinese restaurants even selling spaghetti noodles with soy sauce and butter.
However, the popularity has declined in recent years, with restaurants reporting declining sales in 2014.
According to Zhang Ye, a Chinese food journalist, some Chinese chefs are becoming more cautious in their choices of noodles and sauces.
He told New Scientist that Chinese restaurants and restaurants in other parts of the country have become more conservative in the way they stock pasta.
They tend to stock more expensive noodles.
Zhang also said the increasing number of Chinese tourists and local residents in the region, as they try to make their own meals, is contributing to the decrease in sales.
Chinese cuisine has been influenced by the arrival of Chinese immigrants to China from other countries in the 1950s and 60s.
Chinese food was also influenced by Western influences, such as American-style cooking, Western-style desserts and the Western influence of American films.
Some Chinese dishes are still considered western food.
Chinese and Western food dishes have been very similar for centuries, and Chinese cuisine is more influenced by western influences, Zhang said.
The Chinese are more willing to eat Western food than western food in general, and so the influence of Western food in Chinese cuisine continues to be a major influence on the Chinese.
The decline of Chinese spaghetti pasta is also a result of a lack of quality pasta in China as a whole.
Zhang said Chinese chefs and restaurants have struggled with the high price of pasta, and the increased availability of cheap noodles, soy sauce, butter and other ingredients.
Zhang added that he has personally seen a decline in pasta sales in recent months in China due to the increase in demand.
Some of the Chinese restaurants that are stocking pasta in the capital have also faced the difficulties of selling pasta to the public.
Zhang, however, said he was not aware of any problems that affected the sales of spaghetti pasta in Beijing.