In the West, potatoes are known as the comfort-food king—mashed, fried, or baked. But in China, they've traditionally played second fiddle to rice and noodles. Now, that could be changing. Introducing potato rice: a starch-savvy innovation that looks and cooks like rice, but is made entirely from potato. With its higher protein and fiber content, could this grainy newcomer become a staple on Chinese tables? We compare palates, preferences, and explore the future of food. / The plastics in gum (18:12). On the show: Heyang, Steve Hatherly & Yushan