Hangzhou culinary experience: Dragon Well Manor

Timeless Wuzhen, Zhejiang Province Photo ©Ingrid Booz Morejohn

Cookbook author Fushcia Dunlop, specializing in Chinese cookery has written an article in The New Yorker about a special restaurant in Hangzhou, the Dragon Well Manor. (Read it online.) She begins the article with an interesting earful about the Chinese food industry and the art of food-foraging (sounds ominous but means everyday berry, mushroom-picking etc but in China more likely bamboo-shoot hunting). Her food guide in Hangzhou is Dai Jianjun, owner of the said Dragon Well Manor, committed to serving his guests only "natural ingredients, untainted by pesticides or melamine, and with no added MSG". This means buying only the best ingredients out in the countryside, handpicked and closely inspected.  Along the way we get a discourse on Hangzhou and Zhejiang cuisine, seasoning, MSG, food-safety, green food and much else. Just like when you read between the recipes in Fushcia's excellent cookbooks.

Dragon Well Manor, address:

龙井草堂
地址：西湖区龙井路龙井399号
电话：0571-87888777

Bookworm Literary Festival 2009

  
Just found out that the Bookworm's 2009 Literary Festival is on track for March. Last year was a ripping success and really livened up the cold winter here in Chengdu. We all felt that a little bit of the "World" came to Chengdu and it was all very exciting. At the same time the authors seemed to think that Chengdu was exotic and interesting too!

Don't know all the details yet but I do know that some of my  favorite authors are coming: cookbook author extraordinaire Fuschia Dunlop (Sichuan Cookery, Revolutionary Chinese Cookbook), Ian Buruma (The China Lover), Blake Morrison (When Did You Last See Your Father?, Things My Mother Never Told Me). The Bookworm is located in three Chinese cities: Beijing, Suzhou and of course Chengdu so if you are in any of these locales at the time you have the opportunity to partake in any number of exciting events. I'm already saving up money to buy Fuschia's latest book Shark's Fin and Sichuan Pepper, a sweet-sour memoir of eating in China. She is not only one of the world's experts on Chinese cooking but also a great artist, look at her fantastic China journal drawings on her website.

Last year I mediated for Qiu Xiaolong, author of the award-winning Inspector Chen series of mystery novels. More about him in a later blog (his sixth book is already out in French, La Danseuse de Mao. It is coming out in English in March with the title The Mao Case, supposed to be his best book yet.)