Recipe blog

To research Seven Banquets, I collected dozens of classical food books, from the sixth century to the 1980s. That’s thousands of recipes, way more than the 75 that I could fit into the book.

That’s why I started this blog. To try out some of the rest, first by making them according to the actual instructions, and then by thinking about how to adapt heritage traditions to a modern kitchen.

I’ll be adding one or two recipes each week, so leave a comment if there’s something you want me to try next.

  • Halal foods of Beijing 北京清真菜谱

  • Quail eggplant 鵪鶉茄–two versions

  • Dongpo dofu 东坡豆腐


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