With a bowl of Beijing’s signature mutton hotpot in front of him, Cheng Pei-kai falls into a reverie about heavy things like poor sheep sent for the slaughter. But not for long as he tucks in with gusto, lost in the food memories of his childhood.
Cultural historian Cheng Pei-kai knows his bowl of Suzhou noodles. How is the toutangmian or head soup noodles connected to landscape poetry, Neo-Confucianism and Song dynasty music? And is it going to be the end of the world, if McDonald’s were to sell Suzhou noodles? Prof Cheng shares his thoughts.
If you think Sichuan cuisine is just about mala hotpots, you’re in for a surprise as we share the less-known flavours that make Sichuan cuisine uniquely Sichuan.