- Location
- London
There's roast duck with jellyfish, Ziqong cold beef, smashed cucumber with black fungus and dry-cooked bamboo shoot IIRC.
Food Kung Pao Chicken
- Thread starter Martin Zwick
- Start date
- Location
- Oxfordshire
I was admiring the baby, and it takes something to make me look past dumplings.
One goes through regrettable phases in life that are barren of contact with babies. Though I remember how sweet a few hours without them would once have seemed back when I had a surfeit.
- Location
- London
Enforced confinement has bred in me an almost constant urge for Chinese food for some reason.
- Location
- Oxfordshire
I have come across Americans of similar ancestry to us, Tom, who refer to it as the food of our people. Not an attitude I've noticed in the UK.
- Location
- London
Perhaps that's it, certainly a return to a passionate enthusiasm of my youth. The then almost exclusively Cantonese food found in London's Chinatown when I was a young student was not only inexpensive but of a hugely higher standard than is now found; likewise the grocery stores of which there were many more, patronised by Chinese people and only a few 'Islington stir-fryers in boiler suits' as Digby Anderson so cruelly and accurately characterised us-though I hasten to add I never actually wore a boiler suit.
This very much chimes with our habit of heading straight to a Chinese restaurant on our return from a week or two in France, where we may well have eaten and drunk wonderfully but the thought of a Fung Shing at the end of the rainbow became stronger and stronger as our return to Blighty beckoned!
- Location
- London
Great days!
- Location
- Brighton
I know exactly what you mean Thom!
- Location
- European Union
It's weird! I'm getting this too! I thought it might have something to do with recently being in Vietnam, but it seems not
Bloody pain though, as spring onions seem for some reason to be completely unavailable. First-world problems, eh?