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

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

Kitchen colours. #chinesefood #chinesecooking

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

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

A heartening (and interesting) story about fishmongers! theguardian.com/environment/20…

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

Lovely dim sum at Gouqi in London

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.🐣🐣🐣

Excellent piece by DeneMullenJourno about the dramatic rise of Asian supermarkets in the U.K. thegrocer.co.uk/analysis-and-f…

Reading Fuchsia Dunlop 's magnificent book "Invitation to a Banquet" as I eat a bowl of snow fungus dessert that my better half made me to help me with my congestion.

Dim sum at Royal China Club 😍😋

“This is an incredibly confusing subject because the English word ‘dumpling’ originally referred to balls of dough that were cooked in a stew — but now it is used for a vast range of Chinese snacks with stuffings that are nothing like an English dumpling, and all have their own

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

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: shorturl.at/NnVdR

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

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

Italian edition of Invitation to a Banquet is now out!

Absolutely HOPELESS customer services from Nationwide !

Oggi su Cook Corriere si parla di "Invito a un banchetto" di Fuchsia Dunlop. 🍜 Scoprilo qui: addeditore.it/catalogo/fuchs…