Chinese Cuisine

A Fanfare of Chopsticks
The World’s Best Cooks

“There would have been universal insistence, with a fanfare of chopsticks, upon irresistible Chinese food.” — Richard Hughes [1]

“It would not be an overstatement to maintain that the Chinese are the best cooks in the world.” — V. R. Burkhardt [2]

Jade Chopsticks

Jade Chopsticks
Collected by Berthold Laufer

Chinese food is everyone’s favorite cuisine, it seems.  This holds true whether you are chef, foodie, food writer, or ordinary eater.

It is true not only in China, but Chinese food is hugely enjoyed in Japan, Australia, North and South America, and Europe.  These days, excellent Chinese food is increasingly available in the Middle East and Africa, as restaurants open to serve expatriate Chinese workers in those regions. Continue reading

Fuchsia Dunlop — British Sichuan Expert

Christmas Mincemeat in Chengdu
Culinary DNA

“Opponents of Fusion cooking are so wrong. Culinary impressions leave tracks, like DNA.” — Fucshia Dunlop

 

Cooking purple perilla using Chinese cooking technique jian

Pan Fried Cucumber with Purple Perilla
A Recipe from Fucsha Dunlop

Fuchsia Dunlopis a British expert on Sichuan cuisine.  The Cambridge graduate is a fluent Mandarin speaker. She studied at a Chinese university in Chengdu, capital of Sichuan Province. [1]

That experience led Dunlop to a lifelong fascination with Chinese cuisine and Continue reading

Tony Hu, Sichuan Chef

Bill Clinton Ate Here
Street Food from Ghost Street

Lao Sze Chuan

Lao Sze Chuan, Broadway

Three Tony Hu’s: You can see a photo of a happy Bill Clinton in front of Tony Hu’s Lao Beijing restaurant, in Chicago’s Chinatown.  Perhaps from the former President’s pre-vegan days.

Of course, you can get veggie dishes at Hu’s various Lao restaurants. Like the excellent Ma Po Do Fu at his Lao Szechuan flagship location.  But even that tofu dish has some meat in it. Continue reading