26:I[46696,["/_next/static/chunks/a945bbd300834012.js","/_next/static/chunks/4060b63f78e0382c.js","/_next/static/chunks/65c5d5dcc87c22c9.js","/_next/static/chunks/15a1b1fbd3cf7d4a.js","/_next/static/chunks/653d605fffff2e75.js","/_next/static/chunks/fa59d51a8b0726c5.js","/_next/static/chunks/a33d1a413064ef53.js","/_next/static/chunks/381ae72bfa6637bb.js","/_next/static/chunks/022589ef34b8ee03.js","/_next/static/chunks/efa6f06dc5162244.js"],"Toaster"] 27:I[22016,["/_next/static/chunks/a945bbd300834012.js","/_next/static/chunks/4060b63f78e0382c.js","/_next/static/chunks/65c5d5dcc87c22c9.js","/_next/static/chunks/15a1b1fbd3cf7d4a.js","/_next/static/chunks/653d605fffff2e75.js","/_next/static/chunks/fa59d51a8b0726c5.js","/_next/static/chunks/a33d1a413064ef53.js","/_next/static/chunks/381ae72bfa6637bb.js","/_next/static/chunks/022589ef34b8ee03.js","/_next/static/chunks/efa6f06dc5162244.js"],""] 28:I[5500,["/_next/static/chunks/a945bbd300834012.js","/_next/static/chunks/4060b63f78e0382c.js","/_next/static/chunks/65c5d5dcc87c22c9.js","/_next/static/chunks/15a1b1fbd3cf7d4a.js","/_next/static/chunks/653d605fffff2e75.js","/_next/static/chunks/fa59d51a8b0726c5.js","/_next/static/chunks/a33d1a413064ef53.js","/_next/static/chunks/381ae72bfa6637bb.js","/_next/static/chunks/022589ef34b8ee03.js","/_next/static/chunks/efa6f06dc5162244.js"],"Image"] 29:I[58016,["/_next/static/chunks/a945bbd300834012.js","/_next/static/chunks/4060b63f78e0382c.js","/_next/static/chunks/65c5d5dcc87c22c9.js","/_next/static/chunks/15a1b1fbd3cf7d4a.js","/_next/static/chunks/653d605fffff2e75.js","/_next/static/chunks/fa59d51a8b0726c5.js","/_next/static/chunks/a33d1a413064ef53.js","/_next/static/chunks/381ae72bfa6637bb.js","/_next/static/chunks/022589ef34b8ee03.js","/_next/static/chunks/efa6f06dc5162244.js"],"ProcessEpisodeButton"] 2a:T451,

For this episode we’re back to one of our all-time favorite topics - Chinese food – and we’re discussing it with world-famous Chinese food writer and chef, Fuchsia Dunlop. Fuchsia’s love with Chinese food traces back to Chengdu in 1992, where she was studying full-time, spending her free hours dipping into the kitchens of willing local restaurants, and eventually invited to train as a chef at the Sichuan Institute of Higher Cuisine, the first westerner to do so. Today, Fuchsia has published six books (and counting) on Chinese cooking and culture.

During the chat, Mei and Fuchsia journey through the history and development of food and cooking in Chinese culture and daily life, covering famous dishes, entrepreneurs, influencers, and those paving a new path for authentic Chinese dishes abroad.

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For a more detailed write-up on this episode, including links to resources mentioned, please visit our website: wildchina.com

2b:T59e,

Episode 28: Chinese Culinary History & Culture with Fuchsia Dunlop

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