Thank you for the kind words, Martyn. I’m really glad you find the explanations helpful and clear.

Thanks Peter! Yes, Sichuan chilli bean paste is so tasty and versatile.

Although Cantonese cuisine is wonderful in many ways, I wouldn’t say it has a higher status than the cuisines from other regions of China. Regarding what emperors ate, it depends on which dynasty you’re talking about. Take the last dynasty, the Qing, for example: the food served in the palace was mainly from the Manchu, Shandong, and the Jiangnan regions.

Hi Matt! Chinkiang and Zhenjiang are the same thing as they are just different spellings for the same Chinese character 镇江. BTW, thanks for sharing the vinegar article but I had to delete the link as external links are not allowed in the comment section.

Very happy to know you find my blog helpful, Catherine! Here are some tips on handling ginger: Peel the ginger skin using the edge of a spoon or a peeler. Slice or mince as needed for your recipes. To extend its shelf life, store unpeeled ginger in a resealable plastic bag in the vegetable drawer of your refrigerator. For longer storage, peel and slice the ginger, then freeze it in an airtight container or zip-lock bag. To minimize waste, consider freezing small portions or making ginger paste for easy future use. Hope this helps!