Fuchsia Dunlop is one of the most interesting and perceptive food writer I’ve read. Known as “the best writer in the West.. on Chinese food”, she’s rightfully the authority on Chinese food for the English reading audience.
She was in Beijing this week to introduce her latest book, Shark’s Fin & Sichuan Pepper and shared interesting anecdotes of eating her way through China.
I’d highly recommend this book. It is incredibly perceptive, lucid and entertaining. I dare say it will change the way you perceive Chinese cuisine. It gave me many interesting new perspectives as I continue to look for clues to connect with my Chinese heritage.
For those interested in trying your hand at Sichuan food, check out Fuchsia Dunlop’s two cook books, Revolutionary Chinese Cookbook and Land of Plenty: A Treasury of Authentic Sichuan Cooking.
It was a privilege to meet with my food writing heroine. We talked about everything from assimilating into the chauvinistic culinary world in China as a foreign woman to eating a steamed caterpillar with soy sauce.
Listen to the podcast here
