Public explosion chicken!
This is the best mistranslation on a Chinese menu that I’ve seen in a long time, Gong Bao chicken rendered as ‘Public explosion chicken!’ Whoever came…
Fast food, Yunnan style
This is the signboard for a little restaurant/takeaway in the backstreets of Jianshui, in southern Yunnan Province. It says ‘The sisters’ fast food shop’. You might…
Manchurian Legends
Gosh, I’m impressed. I’ve had a few really lousy Dongbei (or Northeastern) suppers in London, and until last night had never had a good one. But…
Room service
Of course, you can get a club sandwich from room service at any international hotel in China, and probably anywhere in the world, but how about…
The culinary delights of Suzhou
You can read my article about Suzhou cuisine in today’s Financial Times Weekend. Here are a few photographs from my various trips there: one of my…
Chinese food slurred again
I’ve just written a guest post for the Guardian’s Word of Mouth blog, which you can read here.
Fabulous Fu
My review of possibly my favourite Shanghai restaurant, Fu 1088, appears in today’s Financial Times.
Chinese food in Sydney
There’s a piece by me in the Financial Times today, about the way Chinese and Asian food has been localised in Sydney…
Red-braised pork – the official version
According to a report in the Daily Telegraph, a local government in Hunan is issuing precise instructions for making Mao’s favourite dish, Red-Braised Pork (hong shao…
General Tso’s chicken (again)
Francis Lam has written an interesting piece on the history of General Tso’s chicken for Salon.com. And I think it may clear up one of the…