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Lunch with Fuchsia Dunlop at Mama Chang (Bonus)
13 Nov 2019 25 published claims 5 attributable people
Speakers in the public record
Claim mix
belief 13evaluation 8prediction 3uncertainty 1
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25 published records
“We’re now just having another period of flowering, but with increased transport links, of course, it’s faster and crazier and more international. But I think you’re right that the big difference with Chinese food in the West is that you no longer have a community of mainly Cantonese American Chinese people who are catering for Western tastes and who don’t have access to many local ingredients apart from dried and preserved food, which they could import very early on.”
- Publisher
- Conversations with Tyler
“I think you can see the difference in the cauliflower more, even more so in this steamed stir-fry version, that it’s a little bit different, with more stem.”
- Publisher
- Conversations with Tyler
“I don’t know how well you know American Chinese food, like what you can find in America.”
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- Not verified from transcript
- Publisher
- Conversations with Tyler
“I think you can’t tell from the menu, but you definitely can go through, eat quite an exquisite meal, without realizing that nothing comes from the wok.”
- Publisher
- Conversations with Tyler
“In Taiwan in particular, bread is just infused with local ingredients like Long An 龙眼or local wine, tea. I think that that’s the greatest marriage of technique and ideas.”
- Publisher
- Conversations with Tyler
“Just to put that in context — in the ’90s, China was really just beginning to open up. So in Chengdu, this provincial capital city, there were only, I think, a couple of hundred foreigners.”
- Publisher
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“I think what they do in China is to do a stir-fry, or with maybe some source of protein, like ham or bacon.”
- Publisher
- Conversations with Tyler
“There, they would spend a lot of time outside of school to be able to cut better, and it doesn’t matter what you cut as long as you are cutting as practice.”
- Publisher
- Conversations with Tyler
“I find Singapore Chinese food, at the core, to be Cantonese based, I would say, for the longest time.”
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- Conversations with Tyler
“I would say that when people think about Chinese cuisine, they often think about stir-fry as the Chinese method par excellence.”
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“The first Chinese restaurant to win three Michelin stars was one in a fancy hotel in Hong Kong that did a tasting menu of courses which one person could enjoy. But I think chefs in China — as they become more internationally minded, they do feel a bit hard done by.”
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“Maybe a lot of those restaurants follow the format, basically, I think, or the style.”
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- Conversations with Tyler
“I think now the Chinese cuisine itself doesn’t have a boundary between the way they cook it in China and the way they cook it in the US, American Chinese cuisine versus the authentic Chinese cuisine.”
- Publisher
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“For some strange reason, for me, in Asia it has taken a slower growth, especially in Thailand, where you almost never see Sichuan restaurant. It’s ironic because you mentioned the complexity of the flavor profile, and I agree with you.”
- Publisher
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“Then more recently, every Chinese restaurant, really — certainly in London, but I think nationwide — has crispy duck.”
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“I like to explain to people that there’s fashion in cooking, just like there’s fashion in anything else, and they age and they grow and they reference the past.”
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“I think you can see how ridiculous that statement sounds now, because I think there’s a real hunger for specific and specialized cookbooks.”
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“It will take over the world, yeah. [laughter] And sansho is another variety. In the countryside in China, I’ve stayed in farmhouses where people use wild varieties of Sichuan pepper, and they add them to their green tea, for example.”
- Publisher
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“I think that sometimes the excess of Chinese dining out, with tables laden with dishes, which is something the Chinese government is actually trying to curb now — there’s a campaign to make people waste less food and eat what’s on the table — but that’s a reaction to the period of deprivation.”
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“Absolutely amazing. But the only thing was, they served it with a little dish of ma la pickled radish, which is a really unpleasant flavor combination, in my opinion.”
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“Since the reform and opening up in the ’90s, there are Sichuan restaurants all over the country, and people are crazy for ma la. But I think one of the reasons is that it’s so stimulating, and people now — particularly in cities — they have such a dizzying choice of different foods they can eat, and ma la is a flavor that holds its own in a very crowded marketplace.”
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“Even the old Cantonese restaurants in London have to have some spicy dumplings or some spicy fish, because that’s what customers want.”
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“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.”
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“I think one of the things about Chinese food is, because often you eat family-style, so with a big group, it enables you to taste a good variety of dishes.”
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“No, mostly savory and sour, spicy, and a little bit complex. I would say complex because of a lot of different herbs that we use.”
- Publisher
- Conversations with Tyler