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Chinese cuisine |
9 September 2005 |
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Why can't we cook it well in Britain?
A few weeks ago, the Chinese company Nanjing Automobile Corporation hit the headlines by becoming the new owner of MG Rover. When the executives of the company arrived in Longbridge, they were so unimpressed with the canteen food and the local Chinese restaurants that they decided to fly Chinese chefs to Rover’s factory.
So what’s wrong with Chinese food in this country? What’s real Chinese food like? And what’s wrong with salad and sandwiches?
Ritula Shah talks to Fuchsia Dunlop, food writer and author of the award-winning bookSichuan Cookery, and Polly Evans, who travelled to China by public transport and wrote Fried Eggs with Chopsticks.
Polly's book, Fried Egg with Chopsticks is available from Bantam, ISBN:0553816780 and Fuchsia's Sichuan Cookery is available in paperback from Penguin Books, ISBN:0140295410
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