https://shangki-li.co.uk/ Modern Chinese flavours, cooked with British soul en Sun, 08 Nov 2026 14:37:30 GMT https://shangki-li.co.uk/chutney-drawer-british-preserves-chinese-intent/ https://shangki-li.co.uk/chutney-drawer-british-preserves-chinese-intent/ The British preserve jar is not a compromise in a Chinese kitchen—it is a shortcut. From Branston in a char siu glaze to mint sauce in a cold noodle salad, here is how to make the Sunday chutney drawer work harder. Shangki Li Food Culture Sun, 08 Nov 2026 12:54:10 GMT https://shangki-li.co.uk/fifth-taste-sunday-table-msg-british-cooks/ https://shangki-li.co.uk/fifth-taste-sunday-table-msg-british-cooks/ For years, MSG has been the ingredient British eaters mention in a lowered voice—something to avoid, or something to confess. This is a practical case for keeping a small jar beside the salt, especially when roast potatoes, gravy and greens are on the table. Shangki Li Ingredients & Technique Sun, 08 Nov 2026 12:54:10 GMT https://shangki-li.co.uk/black-sesame-british-puddings-chinese-accent-2026/ https://shangki-li.co.uk/black-sesame-british-puddings-chinese-accent-2026/ Sticky toffee, rice pudding and treacle tart are already generous puddings. A little black sesame, red bean or preserved citrus can make them sing without turning dessert into a novelty act. Here is what works, what surprises, and how to spot the crossover on UK menus in 2026. Shangki Li Ingredients & Technique Sun, 08 Nov 2026 08:54:14 GMT https://shangki-li.co.uk/british-pub-drinks-chinese-food-pairings-2026/ https://shangki-li.co.uk/british-pub-drinks-chinese-food-pairings-2026/ A crisp lager does more for dim sum than most white wines. A bitter can handle char siu. Dry cider is the answer to chilli oil. This is a pubgoer's guide to drinking British with Chinese food in 2026, whether you are ordering at home or in a restaurant. Shangki Li Food Culture Sun, 08 Nov 2026 08:54:14 GMT https://shangki-li.co.uk/salt-pepper-curry-sauce-chinese-chip-shop-british-tea/ https://shangki-li.co.uk/salt-pepper-curry-sauce-chinese-chip-shop-british-tea/ The British-Chinese takeaway menu is not a watered-down copy of something else. It is a regional British dialect, written in batter, curry sauce and special fried rice — and in 2026 it still tells us who we are. Shangki Li Food Culture Sun, 08 Nov 2026 04:57:14 GMT https://shangki-li.co.uk/five-bottles-one-shelf-matching-soy-sauce-british-cooking-2026/ https://shangki-li.co.uk/five-bottles-one-shelf-matching-soy-sauce-british-cooking-2026/ A supermarket soy sauce shelf can look like a wall of near-identical bottles, but each one has a job. This is a practical, flavour-led guide to matching light, dark, seasoned, tamari and mushroom soy to the way we actually cook in Britain. Shangki Li Ingredients & Technique Sun, 08 Nov 2026 04:57:14 GMT https://shangki-li.co.uk/cantonese-sunday-roast-crackling-gravy-char-siu-2026/ https://shangki-li.co.uk/cantonese-sunday-roast-crackling-gravy-char-siu-2026/ The British Sunday roast and Cantonese roast meats are closer than they look: crackling, gravy, soy and star anise all point to the same pleasure. This is an argument for putting roast duck, char siu and Yorkshire puddings on the same table — and passing the gravy both ways. Shangki Li Ingredients & Technique Sun, 08 Nov 2026 00:56:59 GMT https://shangki-li.co.uk/dim-sum-brunch-crawl-british-weekend-teapots-steamers-2026/ https://shangki-li.co.uk/dim-sum-brunch-crawl-british-weekend-teapots-steamers-2026/ Dim sum is the ultimate rainy-weekend brunch, provided you order in waves and keep the tea coming. A practical, slightly opinionated guide to building a balanced table, drinking beyond jasmine, and enjoying the slow rhythm of a British-Chinese brunch. Shangki Li Festive Menus Sun, 08 Nov 2026 00:56:59 GMT https://shangki-li.co.uk/british-chinese-christmas-duck-menu-2026/ https://shangki-li.co.uk/british-chinese-christmas-duck-menu-2026/ Turkey has had a long run, but there is another bird that suits a British Christmas just as well — and a Chinese kitchen knows exactly what to do with it. Here is how we build a 2026 festive table around crisp-skinned duck, five-spice chestnut stuffing and a mandarin brandy butter that earns its place beside the pudding. Shangki Li Festive Menus Sat, 07 Nov 2026 20:58:44 GMT https://shangki-li.co.uk/five-british-ingredients-for-your-wok/ https://shangki-li.co.uk/five-british-ingredients-for-your-wok/ A wok is a heat tool, not a nationality. Heritage carrots, leeks, brown crab, forced rhubarb and smoked bacon all behave the way a Chinese kitchen wants them to — if you treat them right. Five pairings, with the technique, seasoning and texture that make each one work. Shangki Li Ingredients & Technique Sat, 07 Nov 2026 20:58:44 GMT