Happy Chinese New Year! æ–°å¹´å¿«ä¹ï¼é©¬å¹´å‰ç¥¥ï¼
With all good wishes for the Year of the Horse, here’s a picture of New Year’s Day feasting in rural Hunan, 2004. A table of plenty,…
The world’s most amazing food museum?
You can read my piece about the incredible Hangzhou Cuisine Museum (ä¸å›½æ帮èœåšç‰©é¦†) on the BBC website here, or listen to me talking about it on From…
The Long March of Chinese regional cooking in Britain
You can read my article on the new Chinese regional restaurants in the Guardian here. I thought I’d use my blog to offer a bit more…
Roast chicken musings
As always, cooking mainly ‘Western food’ for Chinese friends was an interesting experience. For a start, I faced unusual competition for the best bits of the…
Firecracker chicken – laziji è¾£å鸡
As 2014 is the Year of the Horse, perhaps I should be marking the Chinese New Year with a horse recipe (!) – but instead I‘ve…
Hutong at the Shard (or Chinese food at the top of the world)
Well, I was a total shard-sceptic, but now, having been inside the building for the first time, I have to admit I’ve been converted. A friend…
You turnip! Vegetable insults around the world
In Zambia, an opposition politican has been charged with defamation for comparing the president to a potato. Speaking on the radio earlier this week, Frank Bwalya…
Dinner at the Clove Club
There is only the slightest, most tenuous little Chinese excuse for writing about my recent dinner at the Clove Club on this blog, but it was…
President Xi Jinping’s steamed baozi
Last week, Chinese president Xi Jinping caused a sensation after being photographed queueing up for a tray of steamed baozi at a Beijing snack shop, Qing…
Christmas greetings!
I’ve always rather admired those incredible Chinese cold-cut platters 冷盘, in which auspicious scenes are recreated in a collage of little slices of food. Sometimes they…