Appetite for China in the Seattle Post-Intelligencer

Today's Seattle Post-Intelligencer has an article about Sichuan* peppercorn's comeback in the US after years of being banned. About a week ago I had answered a few questions posed by writer Rebekah Denn about the spice's role in Sichuan cuisine. In the article are a few quotes, as well as the Sichuan Cucumber Salad recipe I posted in January. If you have time, check out the Seattle PI's story!

*I use the spelling "Sichuan" throughout my site, where as Seattle PI uses "Szechuan." I base my spelling off Pinyin, the most common Standard Mandarin romanization. "Szechuan" is a throwback to the days before the US adopted Pinyin-based spellings (other examples: Peking is now Beijing, Canton is now Guangdong.) While "Sichuan" is becoming the standard in English publications, "Szechuan" is still heavily used. Both are correct, but this footnote is just to lessen any potential confusion.

How to Eat Peking Duck on World Hum

World Hum, my portal for travel news, just posted an article I wrote for them called "How to Eat Peking Duck in Beijing." It's part of the site's series of "How to's" that are culturally specific to a given destination.

Included in the article is a bit of Peking duck history, how to order and eat Peking duck, and a list of recommended restaurants in Beijing. It's geared towards the Peking duck newbie, but veteran eaters of kao ya will probably also find it interesting. (I hope!)

Related duck posts:
Video: Thanksgiving in Beijing with Peking Duck
Crispy Duck Spring Rolls