Land of Plenty reprint now on sale!
I’m very happy to announce that the reprint of Land of Plenty (the US edition of Sichuan Cookery, my Sichuan cookbook) is now on sale. To…
Swedish adventures
We pulled the crayfish apart, sucking the juices from their heads and chomping through the claws, devoured their sweet flesh, deeply infused with the flowery scent…
The MSG controversy
If you’re paranoid about eating MSG, or just interested in the subject, you might like to listen to this American PRI discussion in which Dr Katharine…
The gastronomic adventures of Michelle Obama in China
While I was in Chengdu in March, I found myself staying in the same hotel as Michelle Obama for a couple of nights. Despite our proximity,…
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…
Firecracker chicken – laziji è¾£å鸡
As 2014 is the Year of the Horse, perhaps I should be marking the Chinese New Year with a horse recipe (!) – but instead I‘ve…
The ‘preserved mustard index’ 榨èœæŒ‡æ ‡
Who would have guessed that a famous Chongqing pickle, the preserved mustard tuber made in the town of Fuling, would be used by the Chinese government…
Malabar spinach in London!
The range of fresh Chinese vegetables available in London is growing all the time, and the best news is that some of them are grown locally.…
Happy New Year!
Last year I gave you a few photographs of Chinese New Year in Hunan, 2004. This year, here are a couple of photographs of Chinese New…
Chinese winter meats
In the last month of the lunar year, the Sichuanese often cure their own meats: spicy wind-dried sausages, smoked bacon and marinated, wind-dried pork (酱肉)。I was…