大象传媒

Fuchsia Dunlop reads from her new book on China's gastronomy. Today, the award winning cook & writer explores food texture & the magical ingenuity of China's culinary culture.

Fuchsia tells the story of China's gastronomic culture through a selection of classic dishes. She challenges western pre-conceptions of simplified Cantonese cooking that first took hold when Chinese labourers left their homeland and settled abroad. Instead, she reveals is a sophisticated gastronomy that is finding more and more favour across the globe. From roasted meats, to the versatility of the soybean, braised pomelo pith, noodles and dim sum, Fuchsia takes us on a mouth-watering journey which explores the history, philosophy and techniques of China's diverse and ingenious food heritage.

Fuchsia was the first westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been travelling around China, researching and cooking food for 30 years. She has written a number of best-selling books on Chinese food, several of which are now published in translation in China.

Abridged by Richard Hamilton
Produced by Elizabeth Allard