Pop-up Chinese takeaway?
After the second, exhausting day of a three-day  photo-shoot in my home, I ended up this evening, as I did yesterday evening, with a fridge full…
A Chinese cheese tasting
My piece about inviting some chefs in Shaoxing (known for its stinky beancurd and other smelly fermented foods) to taste a selection of fairly whiffy Neal’s…
A little interview on Polish TV
I did this little interview (via Skype)Â with a Polish journalist, Ola Lazar, who presents a show about cookery books, while I was in Chengdu last month:
Sichuan pepper production at home?
Look at this beauty! It’s a tiny Sichuan pepper tree! It was a present from Richard S., a friend of the Oxford Food Symposium’s, who managed…
Fuchsia and the giant peach
Driving through the countryside near Beijing on the way back from the Great Wall, we passed through a fruit-growing region, which advertised its wares through this…
Sunday night supper
“Hmm, this black garlic is delicious.” “Actually it’s made from the single-cloved garlic of Sichuan.” “Is that like the wild elephant garlic of Iran?” Such is…
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…
Quiz answer!
Yes, many of you guessed correctly, the dagger is a fishbone! To be precise, it’s a bone from the head of the Ya fish (é›…é±¼, a…
Quiz time!
Can anyone guess what this is? (see picture on the right) Clue: I was given it at the end of a grand banquet in Chengdu a…