Fuchsia Dunlop

Exciting Hunan food adventures at Fiery Flavours in London’s Surrey Quays! More details on my Instagram page

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: shorturl.at/NnVdR

Great, thanks!

My second Scribehound Food piece is published today. It’s on my favourite subject: texture and mouthfeel in Chinese food, and specifically on the challenges of writing about slithery foods in an appetising way in English! shorturl.at/NnVdR

Why translating Chinese food names into English is ‘an impossible task’ | CNN 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 Engl...

The complexities of translating Chinese food names! Interesting piece on CNN (with contributions from me) amp.cnn.com/cnn/travel/c...

Dim sum at Royal China Club 😍😋

What’s fuelling the rise of Asian supermarkets in the UK? Demand for Asian cuisine in the UK seems to know no bounds. Retailers including Oseyo and Longdan are embarking on ambitious expansion plans

Excellent piece on the rise of Asian supermarkets in the U.K. www.thegrocer.co.uk/analysis-and...

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.🐣🐣🐣

Lovely dim sum at Gouqi in London

No not this year!

Fun evening listening to Dame Prue Leith talking to Jimi Famurewa at the opening event of the British Library Food Season!

The rise of the digital fishmonger: how Covid helped customers buy fresh from the boat Britain’s traditional retailers were in decline for years. Then the pandemic changed how we buy food and boosted the fishing industry

A heartening (and interesting) story about fishmongers! www.theguardian.com/environment/...

A sugar painter at work in a village in Yunnan, painting a toffee dragonfly for me. My first piece for Scribehound Food, released today, is about the theatrics of Chinese food, on the streets and at the table. shorturl.at/NnVdR

Kitchen colours. #chinesefood #chinesecooking

Breakfast noodles! Spicily Sichuanese with fried egg, pak choy and olive vegetable 😋 #chinesefood #sichuanfood #noodles #breakfast

The prelude to a scrumptious Sichuanese dinner at Taste of Chongqing in London’s Woburn Place 😋

Mackerel stocks near breaking point because of overfishing, say experts Northeast Atlantic mackerel populations depleted, and Good Fish Guide says shoppers should look for other options

Another U.K. fish to avoid because of careless, profligate fishing. *sigh* www.theguardian.com/environment/...

Sometimes, the byproducts of recipe testing are heavenly! And, as the Famous Five always said, food tastes so much better out of doors 😋🌞 #chinesefood #noodles

That’s stage of recipe testing when the table is covered in lovely food but I don’t feel like eating anything!

The first tiny green shoots have appeared on the Sichuan pepper tree, recently arrived in its new home! It must be spring! 🌞🌞🌞🎉🎉🎉🍃🍃🍃

Perfect breakfast, English edition and Chinese edition! Marmite and butter on toast vs. soy sauce (Yuan’s imperial soy sauce from Hong Kong, no less). Which do you prefer? 😋😋😋

Just a reminder that @scribehoundfood will be launching at the beginning of April. My first piece is about the theatre of Chinese dining, including dramatic cutting with a giant dragon knife… shorturl.at/NnVdR

A very good radio listen, this! On BBC Sounds…

It’s a photo of two bowls from above. They’re lined up one above the other. In the one closest to the camera is the cumin beef. The beef is a deep brown. I use Kenji’s technique of washing the meat and adding baking powder to the marinade and it’s wonderfully tender. There is colour from the red and green peppers, plus the fresh chilli and chopped spring onion greens. At the back of the photo is the egg fried rice. You can make out the peas and strips of egg amongst the browned, fried rice.

Before the chaos of my cooking is a moment of calm. Here is a photo of all the ingredients for the cumin beef prepped and ready to go. At the front is a large metal bowl with the marinated beef strips. Round the back from left are bowls of garlic and ginger, ground cumin and chilli flakes, peppers and chilli, and spring onion greens.

Cumin beef with egg fried rice. Cribbing off the brilliant @fuchsiadunlop.bsky.social for the beef and J. Kenji López-Alt for the rice. Really great mouthfeel and depth of flavour from the cumin and chilli flakes. 🍽️🍜

Writing Shanghai, Writing China — A Tribute to Lynn Pan - China In Context In this episode we look at the life and work of Lynn Pan, one of the most imaginative of writers in English about modern China and particularly Shanghai, who died last year, and was commemorated at a ...

The SOAS China in Context podcast - Writing Shanghai - a Tribute to Lynn Pan -
soas-china-institute.buzzsprout.com/1669327/epis...

I’m going to be writing (and recording!) a monthly column as part of the new Scribehound Food collective of food writers, alongside some of my great friends and hugely admired colleagues! For more info please link here bit.ly/4iguqcO (see also my Instagram/Facebook)

I’m going to be writing (and recording!) a monthly column as part of the new Scribehound Food collective of food writers, alongside some of my great friends and hugely admired colleagues! For more info please link here bit.ly/4iguqcO (see also my Instagram/Facebook)

Sichuan-style fish in chilli bean sauce and some lovely vegetables. #chinesefood #chinesecooking

A brilliant feast at Chef Tong Chee Hwee’s Gouqi restaurant by Trafalgar Square in London (details on my Instagram!) 😋

Will it be zoomed as well?