Posted in China, Chinese, cookery, cookery books, cooking, food, food & travel, Hunan, recipe, Sichuan, traveleating on Aug 14th, 2009
My first encounter with food writer Fuchsia Dunlop was at a British Museum talk on Chinese food last year. I didn’t stay behind to chat with her, but was impressed with her opinions on the importance of food in Chinese culture. We were briefly introduced at a Ferran Adrià talk last November, and more recently [...]
Read Full Post »
Posted in Cantonese, China, Chinese, cookery, cooking, dumplings, food, Hong Kong, noodles, recipe, traveleating on Jul 10th, 2009
When I was researching restaurants to visit in Hong Kong last year, I came across passionate debates on Chowhound and other forums on where to eat the best Cantonese wonton noodles, focusing on crucial details such as the size of the wonton, the silkiness of the skin, the taste and texture of the filling, and [...]
Read Full Post »
Being Cantonese and with a preference for more delicate, subtle flavours, my repertoire of Sichuan dishes is miniscule (dan dan mian, Sichuan hot pot), although I do like to eat in Sichuan restaurants once in a while (Ba Shan, Chilli Cool, Bar Shu, Snazz Sichuan). During my stint in Beijing though, I had no alternative [...]
Read Full Post »
Posted in Beijing, China, Chinese, cookery, cooking, food, noodles, recipe, traveleating, vegetarian on May 23rd, 2009
Whenever the weather becomes warmer, I feel like eating lighter and more refreshing dishes. After making zaru soba and sampling two delicious cold appetisers (five-spiced beef salad and spicy potato slivers) at Ba Shan last week, I was in the mood for more. So I turned to Ken Hom’s recipe for a street snack, Chinese [...]
Read Full Post »
Posted in China, Chinese, dining out, dumplings, food, Henan, London, noodles, restaurant review, restaurants, Shaanxi, Sichuan, traveleating, vegetarian on May 20th, 2009
Background: Ba Shan, youngest sibling of Bar Shu and Baozi Inn, specialises in xiao chi, literally ‘small eats’, from the provinces of Sichuan, Henan and Shaanxi. I’m no expert on the food of any of these regions, but I do love xiao chi – small dishes of cold meats and salads, dumplings and noodles, flatbreads [...]
Read Full Post »
