Source: China – South China Morning PostFuchsia Dunlop is a British author and chef specialising in Chinese cuisine, particularly Sichuanese food. She has written seven popular books and is arguably the Western world’s most knowledgeable person about the diverse food cultures and cooking techniques of China’s various regions. In this interview, Dunlop talks about the comparisons that are often made between Chinese and Western cuisines, as well as her passion for China’s food culture and views on how it is changing.
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