Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowne...

Winner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Aw...

WINNER OF THE FORTNUM AND MASON FOOD BOOK AWARDLONGLISTED FOR THE ANDRE SIMON AWARD'A brilliant, ...

Ein einzigartiger Einblick in eine der besten Küchen der Welt.Fuchsia Dunlop gilt als die Kenneri...

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this ...

A modern classic by Britain's foremost expert on Chinese food.Follow Fuchsia on her fascinating j...

Shark's Fin and Sichuan Pepper

Almost twenty years after the publication of Land of Plenty, considered by many to be one of the ...

The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since anc...

'A brilliant, passionate and spellbinding tour de force' Claudia Roden'Fuchsia Dunlop is one of t...

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle ab...

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle ab...