随笔文章首次发表刊物及日期一览表
EAST WEST
Culture Shock — Gourmet Magazine, August 2005
The UK's Chinese food revolution — Observer Food Monthly Magazine, September 2019
Unsavoury characters — Financial Times Weekend Magazine, August 2008
The finest Chinese delicacies — duck's tongue, fish maw and chicken's feet — Financial Times Weekend Magazine, March 2019
Kung Fu chicken — Lucky Peach Issue 22, Spring 2017
London Town — Lucky Peach Issue 5, Fall 2012
The right way to order Chinese food: it's all in the balance — Financial Times Weekend Magazine, September 2019
How to drink wine with Chinese food this new year — Financial Times Weekend Magazine, January 2020
Global menu: Kicking up a stink — Financial Times Weekend Magazine, May 2011
China's artisanal food producers — Financial Times Weekend Magazine, 2010
STRANGE TASTES
Spoon fed: how cutlery affects your food — Financial Times Weekend Magazine, May 2012
The stinky delights of Shaoxing — Financial Times Weekend Magazine, June 2012
Dick Soup — Lucky Peach Issue 8, April 2014
In Beijing, it's too hot for dog on the menu — New York Times, August 2008
Some like it raw — (unpublished)
HEART AND STOMACH
Dining alone at the Grand Central Oyster Bar — Financial Times Weekend Magazine, 2008
Best way to a man's heart? — Financial Times Weekend Magazine, 2007
Encounter with a gastro-nihilist — Financial Times Weekend Magazine, 2005
How to raise an omnivore — Financial Times Weekend Magazine, November 2018
FOOD HISTORY
The strange tale of General Tso's chicken — ‘Authenticity in the Kitchen’, Proceedings of the Oxford Symposium on Food and Cookery, 2005
A taste of antiquity: what's it like to eat 2, 500-year-old food? — Financial Times Weekend Magazine, August 2020
The food of Taiwan — Gourmet Magazine, 2005
The rise (and potential fall) of soy sauce — Saveur Magazine, September 2016
Kung pao chicken's legacy, from the Qing Dynasty to Panda Express — Los Angeles Times, November 2019
Eating in North Korea: ‘We were being fed a story’ — Financial Times Weekend Magazine, September 2017