Ask a British cook what a clear Chinese broth is for and you will usually get the same answer, delivered with a small apologetic shrug: it is the one for people who cannot take chilli. Something to order for a...
If you have only ever met Chinese hot pot as a scarlet lake of chilli oil, you have met perhaps half of it. Travel north — past the Sichuan basin, past the sour-simmered valleys of Guizhou — and the pot...
There is a soup most people in Britain have eaten since they were small. It comes in a bowl, it is warm and a little sweet, it is the colour of a late summer evening, and it is almost always...
Ask most people in Britain to picture Chinese hot pot and they will describe one thing: heat. A red, oil-slicked surface. Chillies floating like small dark boats. A warning not to touch your own eyes afterwards. That image is accurate...
