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Why We Love The Tang Dynasty

Why We Love the Tang Dynasty

The Tang Dynasty is considered to be the golden age of Chinese arts and culture. It ruled between 618 to 906 A.D.

At its height it was possibly the most prosperous, well connected and influential country in the world.

Through the practice of Buddhism, its culture spread across much of Asia.

Credits:

Produced for China Media
Written and Presented by Bob Jones
Sound Design by Lisa O’Sullivan

Reviews:

“Absolutely fantastic! I’ve learnt so much about the Chinese culture with this podcast! It is a rich tapestry melded with history from over 5,000 years. It’s no wonder the culture intrigues so many. This makes me understand the Chinese mentality from a much deeper level! When all the mainstream media outlets are saying unfair things about China, I think everyone should listen to this first!”

“Charming voice and excellent pronunciation”

Byron the Water Dog

Byron the labrador reflected in the waters of Llanberis Lake - 16th September 2020

CLASSIC FM - 24th - 28th August

CLASSIC FM - 24th - 28th August - Cover presenting - 0100 - 0600

Why We love the Song Dynasty

Why We Love the Song Dynasty

The Song Dynasty ruled China during one of its most brilliant cultural periods - 960 - 1279 A.D.

Exploring the history and charm of one of China’s most fascinating dynasties. Meeting its rulers, artists, poets and the people in its streets.

Credits:

Produced for China Media
Written and Presented by Bob Jones
Sound Design by Lisa O’Sullivan

Chongqing Hotpot

(Written for the Minhall & Jones Food Blog)

I remember my first Chinese Hotpot.

Despite the fact that I think I almost choked to death on something - I forget what - I think it started a love affair with a cuisine that seems ubiquitous in China but largely unknown here in the UK sadly. I have a feeling that’s maybe because of the name.

Say ‘hotpot’ and I reckon the vast majority of people will think of Betty’s famous hotpots on Coronation Street. Dowdy little dishes of meat chunks topped with potato slices.

But there is absolutely no comparison with the Chinese version.

The key feature is a couldron in the middle of the table, and maybe a hot plate. The couldron holds the broth. You then put raw ingredients into the broth to cook. It’s a bit like a fondue.

Picking the raw ingredients is usually a buffet like affair, with a selection of meats, vegetables, tofus, mushrooms, pulses and pastas. Maybe some dumplings and seafood. All usually sliced thin so as to cook better in the broth.

There will also be a selection of dipping sauces so you can make your own unique brew.

History Lesson

According to archeologists, the earliest hot pots appeared around the time fo the Zhou Dynasty, from about 1000 BC. It was popular especially among the nobility, and then during the Qing Dynasty (1644 to 1912) it became the food of emperors.

Point of Etiquette

You’re supposed to cook the meat first, then move on to the vegetables.

Eating a hotpot is a highlight of any visit to Sichuan and Chongqing.

Two flavoured hotpot broth before the heat is turned up - Photo © Rob Jones

One famous hotpot restaurant I went to in Chongqing prided itself on serving up just about the spiciest broth you can conceive.

Not for the faint of heart - watch out for the congealed blood, cattle stomachs and duck intestines.

I was dreadfully excited to find a branch of the famous (in China) Haidilao hotpot chain opening in London. But since I only walked past it last thing at night on the way to work - as they were sweeping up and wiping down, or at 6am in the morning - I’ve still not managed to eat there.

One day

RJ

CLASSIC FM - 25th - 29th May

Cover presentation, Classic FM

0100 - 0600

25th to 29th May.

CLASSIC FM - GOOD FRIDAY

CLASIC FM - Good Friday - April 10th - Cover presenting 0100 - 0600