Fuchsia Dunlop

Even by my usual standards, the breakfast I had the other day in Beijing was a bit weird. When I talk about my usual standards, I mean that I’m not like most foreigners in China who insist on eating toast and jam, cereal or some other normal Western food first thing in the morning. Nothing pleases me more than to be offered xi fan (rice porridge) with fermented beancurd, steamed buns or noodles with chilli sauce when I wake up. But the other day was exceptional. Continue reading…