Fuchsia Dunlop
@fuchsiadunlop
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Cook and food-writer specialising in Chinese cuisine. Latest book 'Invitation to a Banquet'. China food tours https://t.co/DYPeOu7psT
Joined February 2010
Happy to share the cover of my latest book, Invitation to a Banquet, which will be published by @penguinukbooks at the end of August! I hope you’ll find it fun and thought-provoking! You can preorder it at @waterstones and other bookshops . (US edition from @wwnorton November!)
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🙏🙏😋😋.
Omg the Zhong Crescent Dumplings and accompany soy/garlic/chili oil sauce is so, so fckn good
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RT @UnlimitedDarsh: Making Sichuan style food tonight with the homies out of the Fuchsia Dunlop book. Zhong Crescent Dumplings and Mapo Tof….
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RT @add_editore: Oggi su @CookCorriere si parla di "Invito a un banchetto" di @fuchsiadunlop. 🍜. Scoprilo qui: http….
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Italian edition of Invitation to a Banquet is now out!.
"Viaggiare e imparare tra le pagine dei libri". Su @LaRepubblica_it - I piacere del Gusto, "Invito a un banchetto, il libro della chef @fuchsiadunlop. 🍜. Scoprilo qui:
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Exciting Hunan food adventures at Fiery Flavours in London’s Surrey Quays! More details on my Instagram page…
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My second Scribehound Food piece is now online. It’s on my favourite subject: texture in Chinese food, and specifically on the challenges of writing about slithery foods in an appetising way in English! Link here:
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My second Scribehound Food piece is published today. It’s on my favourite subject: texture in Chinese food, and specifically on the challenges of writing about slithery foods in an appetising way in English! Link here:
join.scribehound.com
Daily discovery, connection and inspiration with 30 leading voices in food.
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The complexities of translating Chinese food names! Interesting piece on CNN (with contributions from me)
amp.cnn.com
Foreign travelers visiting China will inevitably encounter amusing translations on English restaurant menus during their journeys. So why is it so darn tricky to translate Chinese dish names into...
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RT @fang_wangNIST: “This is an incredibly confusing subject because the English word ‘dumpling’ originally referred to balls of dough that….
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RT @ChefMiew: Reading @fuchsiadunlop 's magnificent book "Invitation to a Banquet" as I eat a bowl of snow fungus dessert that my better ha….
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Excellent piece by @DeneTimes about the dramatic rise of Asian supermarkets in the U.K.
thegrocer.co.uk
Demand for Asian cuisine in the UK seems to know no bounds. Retailers including Oseyo and Longdan are embarking on ambitious expansion plans
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Playing around with the idea of Chinese steamed eggs for Easter breakfast! Somehow I managed to let the wok boil dry and the eggs ended up flavoured with smoked bamboo: unintended but marvellously delicious! Anyway, Easter or springtime greetings from my kitchen in London.🐣🐣🐣
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Fun evening listening to Dame Prue Leith talking to Jimi Famurewa at the opening event of the @britishlibrary Food Season!
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A heartening (and interesting) story about fishmongers!
theguardian.com
Britain’s traditional retailers were in decline for years. Then the pandemic changed how we buy food and boosted the fishing industry
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A sugar painter at work in a village in Yunnan, painting a toffee dragonfly for me. My first piece for @scribehoundfood _food , released today, is about the theatrics of Chinese food, on the streets and at the table. 糖画
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A sugar painter at work in a village in Yunnan, painting a toffee dragonfly for me. My first piece for @scribehoundfood _food , released today, is about the theatrics of Chinese food, on the streets and at the table. 糖画
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