For this column’s last outing, we look at something not often associated with the everyday Chinese dining experience; etiquette and table manners. Often met with surly service staff and spitting, smoking and belching patrons, it is easy to assume...
Once preposterous to some, it is now virtually general knowledge that good wine definitely does go well with Chinese food; the trick lies in choosing the right wine.
Cracking open a bottle of your favourite dark red and sipping it...
Health focused businesses that centre around prodigy foods christened “super” is most definitely in vogue. Recently, trendy trailblazers or “people brands” have magicked up fresh interest in the otherwise forgotten fungi; the Shroom Boom is putting mushrooms back on...
Food to the Chinese is everything. It is that for which life is worth living; no big decisions are made without first a feast, gatherings are not gatherings without food.
Traditionally, being overweight in China was a sign of wealth,...
The Day Lily (干百合) is beautiful, fragrant, medicinal and edible, an elegant flower that blooms once a day and has for the past 2,000 years, in China at least, been used for medicinal and culinary purposes, as well as...
Before venturing north, south or west, after I first arrived in China, east was my first port of call; magical Shanghai in fact, where truly local Chinese cuisine was first impressed upon me.
The fiery flare of Sichuan woks is...
Most Westerners might say it’s not much to write home about, but the English merchant, James Flint, was someone who, in 1770, did just that, when he penned a letter to Mr. Benjamin Franklin, about a foodstuff he had...
Otherwise known as Wolfberry or Lycium Barbarum, the Goji berry is native to Asia, and has been used as a foodstuff and medicine by the Chinese for thousands of years. Only recently has it made its debut in Western...