Category: China

辣子鸡 Chicken among the red lanterns

Includes: one recipe and one uncle joke

Sichuan cooking school: school life

Cooking is hard and distinctly unglamorous work

Sichuan red oil 红油

Red oil – hongyou 红油 – is the heart of Sichuan cuisine

Cooking school–Sichuan edition

Every day, I leave class smelling like fish guts and chili oil. It’s heaven.

What can we learn from China’s 1910 plague?

Quick action pays a dividend of institutions and esteem

Online teaching is not prop comedy

There was no contingency plan. There should always be a contingency plan…

Beijing in a time of coronavirus

In 2003, I had just started working at the National University of Singapore, and not long after that, something else came to Singapore–SARS.

Heze sheep bone soup

This soup was some of the best I have ever had. The bones gave it an incredible richness and a milky white color