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 ...

What comes to mind when you think of Chinese food? Is it takeout, thick sauces or deep-fried meat? Cookbook author Fuchsia Dunlop wants to change that. "Really, the traditional diet is all about ...

Getting your Trinity Audio player ready... Provided by WW Norton Fuschia Dunlop By Samuel Fromartz, Special to The Washington Post Eight years ago, cookbook author Fuchsia Dunlop visited the ...

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 ...

In praise of Fuchsia Dunlop, whose latest book shows the beautiful flavuors that can come from minimalism You can save this article by registering for free here. Or sign-in if you have an account.

We speak to writer, cook and Chinese food expert Fuchsia Dunlop about her tips for Chinese home cooking, how she fell in love with China, and the next regional cuisine you should be looking out for.

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 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Heartwarming, homely and utterly delicious, this is one of the most famous Sichuanese dishes, and ...

A spicy, nutty easy-to-make dish that originates in the back streets of Chengdu This gorgeous snack is easy to make. Skeins of dried sweet potato noodles can be found in Chinese supermarkets worldwide ...

A classic pan con tomate, crispy tomato fritters and Chinese stir-fried eggs – simple dishes with summer’s finest ingredient This is a quiche but the true stars here are the slow-roasted tomatoes. The ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Sichuan is renowned for its “small eats”, a vast range of dumplings, noodles, cold meats and other delights ...

Cookbook author Fuchsia Dunlop is credited with decoding the world of Sichuan flavours for Western readers. Hailing from Oxford in the UK, Dunlop studied English literature at Magdalene College, ...