The Long March of Chinese regional cooking in Britain
You can read my article on the new Chinese regional restaurants in the Guardian here. I thought I’d use my blog to offer a bit more…
Happy New Year!
Photographs from Chinese New Year’s Eve in Hunan, 2004. New Year’s Eve feast
Banquets in Washington DC and Changsha
Chinese President Hu Jintao was honoured with a state banquet at the White House last night. Apparently he and his entourage had requested a ‘quintessentially American’…
Hunanese government award!
At the conference today I received a Hunanese government award for contributions to the internationalisation of Hunan cuisine! It was worth getting up at what seemed…
In praise of hong cai tai (and other Chinese greens)
I’m back in Changsha, where I lived for a few months while researching my Revolutionary Chinese Cookbook, for the first time in five years. It’s wonderful…
Bashan launches new Hunan menu!
Bashan, the sister restaurant of Barshu, for whom I also work as consultant, has launched a very delicious new menu of Hunan dishes, a few of…
Red-braised pork – the official version
According to a report in the Daily Telegraph, a local government in Hunan is issuing precise instructions for making Mao’s favourite dish, Red-Braised Pork (hong shao…