Smoked bean tea, ghee tea or jade porcelain ground tea, anyone? Cheng Pei-kai turns tea-drinking conventions on their head as he shows that in history, tea appreciation was not just the domain of the sophisticated or the elegant. Common folk throughout the dynasties found innovative ways to have a cuppa, often with more than a few surprises tossed in.
The cultural revolution had just ended when Cheng Pei-kai found himself in the chaotic streets of Changsha, with posters criticising Lin Biao, Confucius and even Deng Xiaoping plastered everywhere. He wanted to visit Yuelu Academy but his request was unfulfilled. More than forty years later, he finally made a visit. This institution that is regarded as one of the four great academies in ancient China — where exactly lies its charm?
Crab Butter Rice is unlike any other crab dishes: it is a seasonal delicacy that exclusively combines the autumn crab's paste and roe without using any of its meat. Cultural historian Cheng Pei-kai shares his experience eating it, and its peculiar and debatable origins from Suzhou brothels.