For 30 years, Fuchsia Dunlop has championed and celebrated Chinese food in the West – so much so that she now also has a loyal following in China Fuchsia Dunlop’s new book is called Invitation to a ...

SHARING lunch with Fuchsia Dunlop, we savour smacked cucumbers doused in sesame sauce, thinly sliced pork wrapped around carrot shreds, a glossy bowl of fish-fragrant aubergine and dry fried beans ...

Eight years ago, cookbook author Fuchsia Dunlop visited the celebrated Dragon Well Manor restaurant on a farm on the outskirts of Hangzhou, an ancient capital of China whose culinary traditions date ...

On Dec. 9, 2021, Sixth Tone invited food writer Fuchsia Dunlop and nonfiction author Qian Jianan to take part in a wide-ranging conversation on food, family, and “generations.” The following is an ...

If you are a Fuchsia Dunlop fan (you are, we hope), you probably already have a copy of her new cookbook, Every Grain of Rice: Simple Chinese Home Cooking, and are halfway through a lunch of braised ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. It’s the throwaway lines that offer some of the most arresting moments in Invitation to a Banquet, Fuchsia ...

“Ma’am, this is the wrong Royal China,” the waiter says and points to the left. “You want the Royal China Club that’s next door.” When award-winning writer and cookbook author Fuchsia Dunlop invites ...

Fuchsia Dunlop is one of the world’s most beloved ambassadors of Chinese cuisine. Having travelled around China for more than two decades, the English food writer and cook was the first Westerner to ...