Of vinegar and other matters
There’s an interesting, and at times hilarious, thread on Chinese cooking tradition on Chowhound – lwong’s dryly witty comment had me laughing out loud: ‘We see…
Singapore fling
You can read about my recent eating adventures in Singapore in today’s Financial Times. In the print edition, there’s also a little list of Chinese New…
Woof woof
According to reports in various newspapers (such as the Guardian in the UK), legal experts in China are proposing that a new law to prevent the…
Shark’s fin encore!
You can hear me talking about eating shark’s fin (or not) on the BBC today (or read the piece here). While I was writing it, I…
Grandmother’s cooking æ…ˆæ¯èœ
I’m sure many readers of this blog will be familiar with Michael Pollan and his work – especially the eminently sensible, and absolutely timely polemic In…
China’s artisanal foods
There’s an article of mine in the Financial Times Weekend today, about the dilemmas facing China’s artisanal food producers. The picture on the right was taken…
Chopsticks!
I was in Singapore, for the first time, in October, as a panellist at the International Congress of Chinese Cuisine and Wine (ICCCW). I’ll be writing…
Who’s calling who greasy?
An illuminating little story from Sichuan, told to me by my friend Dai Shuang, the wife and business partner of the Sichuanese chef Yu Bo (who…
The mystery of the mango pancake
I was intrigued while in Sydney to find ‘mango pancakes’ an apparent staple of Chinese restaurants there. I’ve never come across this speciality anywhere in China,…
Suckling pigs
You can hear me on BBC Radio Four’s The Food Programme, talking about suckling pigs in Chinese culinary culture. Â The programme went out yesterday, and will…