Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its foo[...]

Sichuan food is one of the great unknown cuisines of the world, famous in Chinese history and legendary for its extraordinary variety and richness. Chinese people say that China is the place for food, but Sichuan is the place for flavour, and local gourmets claim the region boasts 5000 different dis[...]

Representing the finest in cuisine from the Hunan Province of China, a taste-tempting cookbook introduces a series of classic, traditional recipes--including Numbing-and-Hot Chicken, Chairman Mao's Red-Braised Pork, and a host of vegetable stir-fries--along with culinary history, lore, and anecdotes[...]

After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question linger[...]