Chengdu
Sticky, slithery, squelchy, smacky: the authentic Chinese food experience
Fuchsia Dunlop enjoys a rich variety of dishes throughout China, including drunken hairy crabs, crisp pig’s ears, giant carp’s tails and delicate ducks’ tongues
Alexander Waugh's diary: Shakespeare was a nom de plume — get over it
Researching a new book on Shakespeare’s sonnets, I stumbled upon an astonishing piece of hitherto unnoticed evidence in a 16th-century…
