Strange fruits
These extraordinary wild fruits, harvested in the Zhejiang countryside, taste rather like pear or jujube, although of course they have proportionally less flesh to skin, to…
These extraordinary wild fruits, harvested in the Zhejiang countryside, taste rather like pear or jujube, although of course they have proportionally less flesh to skin, to…
Thanks to Cool Culinaria for sending me samples from their new collection of vintage Chinese restaurant menu prints, which date from the late nineteenth century to…
This is a video of a magnificent dried sea cucumber after two days of soaking and slow-cooking. As you can see, it has a lazy, springy,…
I’ve long been fascinated by the connection between Turkish mantı dumplings – and all their relatives across central and eastern Asia – and Chinese mantou (my…
Scientists are again urging people in the developed world to eat less meat for environmental reasons. Here’s a quote from a piece on the Guardian website…
I made a point of trying to prepare my Chinese friends for our Sunday lunch at St John Bread and Wine. “It’s one of my favourite…
Very happy to be in the Chinatown issue of Lucky Peach, which is out now! It’s a fantastic issue, packed with interesting stuff. Londoners can find…
I’m currently in Shanghai, after the end of my first gastronomic tour with WildChina! I spent ten days or so introducing a small group (ten guests)…
Here’s a video interview I did about Chinese food:
You can read my piece about the new Sino-British pork deal that will bring shiploads of British pig’s ears to China in today’s FT magazine. Photographs:…