Abroad, Fuxia Dunlop has studied Sichuan cuisine.

In the new book "Sichuan Cuisine", Fuxia takes Sichuan cuisine as the core topic, expresses many thoughts about food and food culture, and reflects her sincerity and persistence in Sichuan cuisine and Chinese food.

What is particularly special is that she is not just a pure narration or theory, but also has practical parts - the book introduces many classic Sichuan recipes in detail.

Fuxia said that she has tried these recipes at home. Moreover, she transformed the "a little" and "appropriate amount" of every Sichuanese into the precise spoons or grams of British people, and meticulously dissected every element of Sichuan cuisine, down to the wicks and bamboo brushes, the flavor and taste. Code gravy.

Personal life:

Fuxia expressed that she has been interested in cooking since she was a child, and she loves Chinese food very much. After a year of exchange studies at Sichuan University, she spent three months studying professional cooking skills at the Sichuan Culinary College. She then traveled throughout Chengdu, learning techniques, trying various dishes and snacks, and trying out street restaurants.

Fuxia said that she likes Chinese food not only because of the enjoyment of taste, but also because of the close connection between Chinese food and China's history and geographical environment.

Fuxia, who has studied Chinese cuisine for twenty years, has written many books about Chinese cuisine for English readers. She turned her love for Chinese food into a book.