Tom Miller

Sticky, slithery, squelchy, smacky: the authentic Chinese food experience

Fuchsia Dunlop enjoys a rich variety of dishes throughout China, including drunken hairy crabs, crisp pig’s ears, giant carp’s tails and delicate ducks’ tongues

The miniature creations of Cantonese dim sum can rival the technical brilliance of the finest French chefs. [Getty Images]
  • Comments

  • Invitation to a Banquet: The Story of Chinese Food

    Fuchsia Dunlop

    Particular Books, pp. 400, £25

Already a subscriber? Log in

This article is for subscribers only

Get a free bottle of Johnnie Walker Black Label when you subscribe to The Spectator for just £12 in our Black Friday sale

Offer extended due to popular demand: ${days} days ${hours} hrs ${minutes} mins ${seconds} secs
  • Free bottle of Johnnie Walker Black Label whisky, worth £30
  • Unlimited access to our website and app
  • Enjoy Spectator newsletters and podcasts
  • Explore our online archive, going back to 1828

Read next

Trending

Alexander Larman

The new Jaguar is spectacularly hideous

Winston Churchill reputedly said ‘Success consists of going from failure to failure without loss of enthusiasm.’ This adage must have been at the forefront of the minds of Jaguar’s chief executives as they unveiled the brand’s new electric concept car, the Type 00, during Miami Art Week. The company has had a torrid past few

More on beijing

Also by Tom Miller

Latest

Comments

Join the debate

Comments are subscriber only. Subscribe to The Spectator today.

Already a subscriber? Log in