Shu Qiao, a writer and food worker, graduated from Fudan University and Waseda University with a master's degree in history. She is the founder of the China Culture Project, the publisher and editor-in-chief of Yue Shi Epicure magazine and the producer of the documentary Yue Shi China.

Since she was a student, she has been a popular young writer among young readers. Since 1995, she has been writing in the form of essays, novels and columns in publications such as Germination and Shanghai Literature. In 22, he published the novel "Slow Boat to Korea", and in 24, he translated and published the essay collection "Traveling with Salmon" by Italian symbolist Eco. After graduating from the master's degree, he joined the media industry and participated in the founding of well-known fashion publications. But in the end, she became known to the public as a unique food column, prose, writer and food critic. She has successively set up personal columns for newspapers and media such as One Week in Shanghai, Jiang Shen Service Herald, Mr. Fashion, Oriental Morning Post, City Pictorial, Sanlian Life Weekly, Fashion Travel and The New York Times Chinese Network, and published the anthology "People and food are equal" In 28, her novel A Tale of Two Foods was adapted into a movie of the same name, making her one of the most popular food writers in Chinese mainland.

Shu Qiao's perspective on food is always diverse and unique. She said, "People, like food, have feelings; So we must look at them with emotion. " Between her lines, she reveals to readers a kind of reflection and expectation on how to rebuild the beautiful relationship between people and food in today's impetuous world.

So, in April 212, Shu Qiao founded the China Culture Project, personally led the filming team to the fields in remote areas, investigated the traditional handmade food that was on the verge of extinction, photographed the living conditions of various food craftsmen, food producers and food workshops, and produced a large-scale documentary "Eating China" reflecting the current situation of China's traditional handmade food industry. Now, she leads the team to create and publish the magazine Epicure, and continues to take a step towards her ideal of rebuilding the beautiful relationship between people and food.