Fiona Reilly

@nanchanglu

CHINA | FOOD | TRAVELS

Shanghai
Geregistreerd in juni 2011

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  1. Tehran Railway Station- there's a little train adventure coming up!

  2. First glimpse of Iran - Golestan Palace, Tehran. Blown away by four random strangers who all…

  3. Listening to the intelligent and thoughtful speak at - wondrous.

  4. Preparations for a new adventure - applying for a visa to visit Iran next month. Almost…

  5. Delicious words by , recipes from 's new Chinese cookbook, in this piece on Xinjiang

  6. The food of Xinjiang is unlike anything else in China, says &

  7. Fiona Reilly heeft gevolgd , en
    • @DEE_CHATTER

      Outdoor Enthusiast, Writer and Journalist. I have Cerebral Palsy, a passion for the outdoors and have never let my disability prevent me from doing anything,

    • @FionaRRobertson

      writer, doctor, half-arsed Buddhist trying to be better.

  8. Love it when the pie shelf of the Wedgwood gets a workout with an actual pie. It makes me feel all Huck Finn.

  9. Love open-air street eating! Steamed red emperor, braised eggplant and crisp green gai lan at Stanley St

  10. Abalone in the shell with oyster sauce, the smell of salt water in the air and a cold beer on the side.

  11. Abalone in the shell with oyster sauce, the smell of salt water in the air and a cold beer on the side.

  12. Spoon poetry, Lin Heung teahouse

  13. Spoon poetry, Lin Heung teahouse

  14. First stop in Hong Kong: sliced fish congee at Sang Kee in Sheung Wan.

  15. At last! Xiaolongbao within walking distance of my house! At 's new Paddington digs.

  16. Mothers Day cooking: pannacotta with poached rhubarb, strawberry, basil blossoms and fresh honeycomb.

  17. Autumn in the vineyard. A long weekend closer to home at Ballandean to top off six weeks of travel adventures.

  18. Passing through Hong Kong on a rainy day.

  19. Helsinki's old buildings and market halls are captivating - nice to spend more time with them on the way home

  20. Great last afternoon in Iceland interviewing chef Gísli Audunsson, passionate about traditional smoking, drying and pickling methods.

Het laden lijkt wat langer te duren.

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