The award-winning cook and writer Fuchsia Dunlop reads from her new book, which tells the history, philosophy and techniques of China's rich and ancient culinary culture.
5. Delectable 'eels' and Chongqing chicken in a pile of chillies. Fuchsia takes us on a whistle stop tour across continental China to reveal a breath-taking tapestry of culinary wonders.
The award-winning cook and writer Fuchsia Dunlop reads from her new book, which tells the history, philosophy and techniques of China's rich and ancient culinary culture.
3. Braised pomelo pith & catfish basking in honours. Fuchsia explores food texture and the magical ingenuity of China's culinary culture.