Braving the shark
A journalist friend of mine passed through London last week on his way back from Iceland, with all kinds of goodies, including a sheep’s head, horse…
Goji berries, a.k.a. gouqizi or Chinese wolfberries
I’m quoted in Wednesday’s Boston Globe, on the culinary uses of trendy ‘superfood’ goji berries, otherwise known as 枸 æžÂ å  , gouqizi, or Chinese wolfberries. The…
Cosmetic surgery
Last night I cooked a 60th birthday party dinner for my uncle and his family. As you might guess, it was mainly Sichuanese, although I did…
Ingredients for Chinese cookery
I’ve received quite a few emails from visitors to this site telling me that in the later printings of Sichuan Cookery (published in the US as…
Bar Shu temporary closure
The New Year has seen an unhappy accident at Bar Shu, the Sichuanese restaurant in London for which I act as consultant. On Saturday 3rd January,…
Those fishy flavours…
In October, I posted something on this blog about unsavoury flavours in Chinese cuisine (‘Stinky to sublime’, 17 October 2008). And last week a New York…