Blog: Making it in China


China holds vast riches and opportunity for producers brave enough to take the plunge. Richard Bradley reflects on taking that leap, the future and eating pickled chicken's feet.

if you have an account


Do you want to keep reading?

Register to read four free articles per month

Subscribe and get access to

  • Up to the minute industry news
  • Agenda-setting interviews with key industry figures
  • Insight into the latest programme performances
  • Ratings data with viewing trends

Access premium content subscribe today

If you have an account you can SIGN IN now