Fuchsia Dunlop
Fuchsia Dunlop is an East Asian specialist for the BBC writes about Chinese food for Time Out and other publications.
Fuchsia went to Cambridge University and the School of Oriental and African Studies. She then went on to study Sichuanese cookery at the Sichuan Institute of Higher Cuisine in Chengdu, China. She can speak and read Chinese.
Books
Sichuan Cookery
Land of Plenty: A Treasury of Authentic Sichuan Cooking
The Revolutionary Chinese Cookbook
Revolutionary Chinese Cookbook: Recipes from Hunan Province
Related recipes
Total time
35 mins
