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Chinese desserts are quite different from Western ones. They tend to be based on fruit and/or beans (red or green, generally), and often use glutinous rice, tapioca or sago. Unlike Western desserts, that often use lots of cream and dairy products, Chinese desserts [...]  Print Post
Yesterday we celebrated the 60th anniversary of the People’s Republic of China – the anniversary of the day Communist forces took over, vanquishing the Kuomintang forces that subsequently fled to Taiwan. Xiamen, being a more laid back and less political city than others, [...] Print Post
Chris and I regularly eat out at Sichuan restaurants – it is one of China’s best cuisines and the bold flavours especially appeal to a Western palate (as long as you don’t mind spiciness). One of our favourite dishes is ma po doufu, [...] Print Post
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