Teaching wine in Beijing
Written by Edward Ragg. In 2007 Fongyee Walker and I took the plunge and moved from the UK to Beijing. While teaching at Cambridge for a number of years before then, we found that among our friends and colleagues were several students and alumni from Tsinghua University, China's leading institution of higher education. Homesick for Chinese cuisine, these bright sparks of Tsinghua fame - pushed parentally to study hard but with, frankly, limited dumpling wrapping skills - congregated regularly at our Cambridge home for much-needed, home-style Chinese dishes often accompanied with wine (the latter having considerable novelty...
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