The hidden story of Chinese food: Fuchsia Dunlop

Crispy duck, chow mein, and sweet & sour pork. Many of us have a narrow understanding of Chinese food, its rich history, and the sophisticated culinary culture surrounding it. Chef and author Fuchsia Dunlop is on a quest to show us that there's so much more to Chinese food than our usual Friday night takeaway, and that there's immense joy (and health) to be drawn from it too. Fuchsia tells us about how her love of Chinese cookery began, her experience as the first westerner to train as a chef at the Sichuan Higher Institute of Cuisine and her recommendations for how to order in a restaurant. And can she really salvage Ed's doomed tofu cookery?


Fuchsia Dunlop, Chef and Author (@fuchsiadunlop)

More information

Pre-order a copy of Invitation to a Banquet: The story of Chinese food here, published by Particular Books on 31st August

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