Do you ever find yourself in one of those situations where you put things off, and put them off again, finding the idea of them just too daunting? This was one of those times. Hot and numbing beef just sounded … Continued
Chinese
Goldmine: something unexpected and that chilli sauce
Rows of burnished ducks, bright red racks of pork and squid the colour of saffron swinging on hooks. That’s what I think about when I think about Cantonese food. Barbecued meats layered on mounds of steaming rice, choi sum and … Continued
A Tour of Asia
Hi, it’s me again, Mr Noodles from Eat Noodles Love Noodles. I’m doing a spot of blogsitting for my old mate, The Grubworm, whilst he and his missus trot the globe. I’m more than a bit jealous, as I’d love … Continued
A hot pot feast at Little Lamb
I’m a hot-pot novice, but anything that gets a big group of friends and soon-to-be friends round a table slurping and munching and spilling and chatting has got to be a good thing right? So when an invite came from … Continued
Spicy Sichuan style partridge noodles
Never one to leave well enough alone, I’ve once again been tweaking and twisting, adding and amending. Often this is through store cupboard necessity, sometimes just sheer perversity. Whatever the reason, the results are always interesting. Sometimes they simply don’t … Continued
Foiled by the Great Firewall of China
A quick announcement from The Grubworm. We’re here in Beijing, and what an interesting (if polluted) city it is so far. At least, the small hutong area we’re staying in tonight is. Sadly we can’t get Twitter or Facebook (or … Continued
A quick and spicy rice noodle salad
You know that feeling where you just can’t really be bothered? Don’t want to spend ages cooking, don’t want to go out, want something tasty to pick you up after a long and hard day? This is a dish for … Continued
Gong Bao chicken with leeks and pistachios
You just know a dish has got something going for it when it had to undergo name changes and “political rehabilitation” in Communist China. Named for a 19th century Qing dynasty governor of Sichuan, it’s one of the spicy provinces … Continued
Sichuan style Chinese spinach
Sometimes simple is best. And the Chinese, along with the Vietnamese, Japanese and the Italians seem to have a real penchent for making simple dishes sing. A few ingredients, cooked fast, and served straight away. Ideal food for a light … Continued
Ba Shan: Hunanese food in London
Before today I had no real idea what Hunanese food was, or how it differed from Sichuan. Sure, I have the Fuschia Dunlop’s cookbook. But following recipes for a cuisine I’ve never tried is not the way to experience it. … Continued