Archive for February, 2011

Chinese food emergency helpline?

Posted by Fuchsia on February 28, 2011
Cooking, Ingredients / 18 Comments

Every so often, I have an SOS telephone call from a friend in desperate need of information about some aspect of Chinese food. Usually they are out for the evening in central London, have a sudden and overwhelming urge to have dinner in a Chinese restaurant, and want to know where to go. One friend called me  to ask me which restaurant I could suggest; a little later, seated in the restaurant I’d recommended, he called again to ask for tips on which dishes to order; and a couple of hours afterwards he called once more to give me a report on the meal!

Another time, an old college friend who lives near Washington DC left a message on my mobile phone saying that she and her husband were about to drive past a Chinese supermarket, and thought it would be a great idea to stock up on all the ingredients they’d need for a serious Sichuan and Hunan cooking session based on recipes in my books, so could I please remind her what they should buy? Luckily I picked up the message soon afterwards, so I zapped off a short list, as follows: Continue reading…

Płetwa rekina i syczuański pieprz

Posted by Fuchsia on February 24, 2011
Books / 8 Comments

The Polish edition of Shark’s Fin and Sichuan Pepper is now out! Do please tell any Polish friends who you think might be interested!

And here is some kind of review of it, which from what I can make out with Google Translate looks pretty good.

Another review (viewed through Google translate!) is here – very favourable too!


Year of the Rabbit

Posted by Fuchsia on February 04, 2011
Cooking, Festivals / 12 Comments

Dinner at home to mark the start of the Year of the Rabbit: lotus root salad and preserved duck eggs to start; then Cantonese steamed sea bass (年年有余), Sichuanese red-braised wild rabbit, garlic stems with shiitake mushrooms, Shanghai-style braised water bamboo, Dongpo pork, Shanghai green pak choy with quail egg ‘rabbits’. The picture on the left shows the quail egg ‘rabbits’ before the  meal. Aren’t they sweet!


Happy New Year!

Posted by Fuchsia on February 03, 2011
Chinese food culture, Festivals, Hunan / 2 Comments

Photographs from Chinese New Year’s Eve in Hunan, 2004.

Food offerings for the ancestors

Writing Spring Festival couplets

A song before dinner

New Year’s Eve feast