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…
Anyone for chop suey at the Chinese Delmonico?
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…
The pleasures of texture
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,…
Dumpling heaven in Adelaide
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…
Curbing our greed for meat
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…
Britannia holds her own in the kitchen – finally!
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…
Lucky Peach Chinatown issue!
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…
Gastronomic tour of China åƒè´§å›¢ï¼
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)…
Talking about Chinese food
Here’s a video interview I did about Chinese food:
Pig ears set sail for China…
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:…