Fuchsia Dunlop
The Origins of Fake Meat Are Rooted in Chinese Cooking
Seitan “chicken” burgers and vegan sausage rolls may seem like a recent phenomenon, but meat substitute dishes date back to Medieval China.
Alternative Christmas Day Recipes from Some of Our Favourite Chefs
Why settle for dry turkey and fruitcake when you can eat West African groundnut turkey stew and Fergus Henderson's baked apples with mincemeat?
A Guided Tour of London’s Chinatown with Fuchsia Dunlop
Food writer and Chinese cooking don Fuchsia Dunlop showed me where to get the best dim sum, fresh fish, and vegetarian “pork slivers” in London's Chinatown.
Meet Yu Bo, the Chef Who Runs an Avant-Garde Sichuanese Restaurant from His Home Kitchen
Lauded by Danny Bowien and Fuchsia Dunlop, experimental chef Yu Bo opened Yu’s Family Kitchen in his Chengdu mansion to push the limits of Sichuanese cuisine.
Fuchsia Dunlop on China’s Most Underrated Food
Chinese cookery expert Fuchsia Dunlop explains why you probably haven’t heard of the “drunken” dishes and water vegetables from Jiangnan in southern China.
