a guide to 'traveleating'
Posted in China, Chinese, cookery, cooking, food, noodles, recipe, Sichuan, traveleating, vegetarian on Mar 19th, 2009
Reading Eileen Wen Mooney’s Beijing Eats a short while ago inspired me to start cooking more Chinese food. I chose to start with dan dan mian, a Sichuan snack dish or ‘xiao chi‘ (small eats) of ‘noodles dressed in a mixture of sesame paste and peanut sauce with a little chilli oil’. According to Eileen, [...]
Posted in bakery, cafe, Cantonese, China, Chinese, cooking, dim sum, dining out, food, Hong Kong, restaurant review, restaurants, Shanghai, Sichuan, traveleating, vegetarian on Sep 5th, 2008
[NB All Postcards from my China trip can be found under Restaurant Reviews - China, and the entire set of food photos on Flickr. A summary of my recommendations AFTER the trip can be found at A Short Guide To Eating In Hong Kong, Macau & Beijing. And all food photos have been subsequently added [...]
Posted in Chinese, dining out, food, London, restaurant review, restaurants, Sichuan, traveleating on Jul 18th, 2008
[UPDATE – October 2009: I returned to Baozi Inn for lunch last week with Gastrogeek because we didn’t have much money and a bowl of nourishing noodle soup would ward off the cold rainy weather outside. The seats were just as uncomfortable as I remembered, narrow wooden stools that you perch on and that don’t [...]
Posted in Chinese, dining out, food, London, restaurant review, restaurants, Sichuan, traveleating on Apr 12th, 2008
Bar Shu is one of several Sichuan restaurants in London, alongside Angeles, Sichuan (both pre-Bar Shu), Snazz Sichuan and Red ‘N’ Hot (both post-Bar Shu). It opened in 2006 to rave reviews, with British food writer Fuchsia Dunlop as consultant. Although it’s located just minutes from my office in Soho, I’ve resisted going there until [...]
Posted in Chinese, cookery, cooking, food, food & travel, recipe, Sichuan, traveleating on Feb 17th, 2008
In earlier posts, I’ve described how my family and I prepare hot pot at home in How To Make Chinese Hot Pot, and what dipping sauces to use in How To Make Chinese Hot Pot Dipping Sauces. As we are originally Hong Kong Cantonese, our style is Cantonese, using a more delicate and subtle soup [...]
