The recipe for Nin Jiom Pei Pa Koa hasn’t changed since it was first concocted in the 1600s. Yet the sweet syrup is enjoying a renewed surge in popularity https://t.co/JB6XthfWD2— The Economist (@TheEconomist) April 14, 2026
The recipe for Nin Jiom Pei Pa Koa hasn’t changed since it was first concocted in the 1600s. Yet the sweet syrup is enjoying a renewed surge in popularity
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