Fuchsia Dunlop: prediction

Transcript context

…This is a negative to me. Am I wrong to think that? I like them, but they’re all a bit the same unless you go to a very, very good one. For me, it’s a negative. I think hot pot is really fun once in a while, but it’s sort of cook-your-own-dinner stuff, and it doesn’t really showcase the myriad of different cooking techniques. In a way, it’s just one narrow aspect of Chinese cuisine. I think, if one looks at it cynically, the spread of hot pot is partly because it’s very cheap and easy for consumers, but also it’s very cheap and easy for restaurateurs because you don’t need skilled chefs. You need one master broth, and you need people to slice up a whole load of ingredients, and then you can make a lot of money. And also some new ingredients. So okra and ice plant have popped up on menus everywhere. And also, this dish, actually. The cauliflower dish has become ubiquitous. What we’re coming up next is some Wuhan street snacks. Rè gān miàn, the Wuhan sesame noodles. and we have san xian doupi, the triple-layer doupi.…

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