Sep 21, 2021 • 45M

XO Soused - Family food v restaurant food

Andrew Wong and Mukta Das
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A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
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What are the differences between family cooking and restaurant cooking? How has lockdown and chef-prepared cook-at-home meal kits blurred the boundaries of home and restaurant? Is there a difference in the way Chinese chefs approached this compared to chefs of other cuisines?

How did the divide between family food and restaurant food get created in China, and how has the divide been muddied in Chinese food history? And as family meals increasingly take place in restaurants - in family-style eateries and Michelin-starred places - how do chefs cater for a new generation of - perhaps - more clued-in child diners?

An overhead shot of a black table with eight different dishes of food in various pots, bowls, roasting trays and platters
A snapshot of the kind of home cooking Andrew did on an average night during the lockdowns, though he dislikes home cooking intensely! Source: Andrew Wong

XO Soused is a fortnightly audio newsletter.

Intro and outro music: 遊子 [wanderer] by mafmadmaf.com

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