Taco Bell bets on China, goes easy on the grease
Instead of the fast-food chain's US approach - quick, cheap, often unabashedly junky - it is tailoring the menu to local tastes
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Shanghai
UNTIL he was appointed manager of a Taco Bell restaurant in China, Will Cao had never seen a taco before. When confronted with its hard, U-shaped shell in Los Angeles last June, he wondered: How do you eat it?
"Everything was spilling all over the place," said Mr Cao, a 31-year-old Shanghai resident. "Then I looked at the other customers to learn that actually you are supposed to tilt your neck to eat it."
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