This weekend we went to my cousin’s wedding and there was quite an astonishing array of Chinese cuisine. There was duck pancakes with spring onion and cucumber sticks (thin) with a thick sticky sauce. There was sea bass with fresh vegetables. Sticky rice, sweet potato noodles, slow cooked pork with chestnuts, marinaded mushrooms and beef. Five spice, chunky pieces of cinnamon (or its larger cousin), crispy salmon, Sichuan chicken and perfumed aubergine. This was all after Dim Sum canapés with champagne and a hot spicy soup. After everyone had headed towards the dance floor, they cut the cake and brought out the CHEESE.