大象传媒

Fuchsia Dunlop, the award winning cook and food writer, continues her culinary journey through China. Today, she presents us with a selection of richly flavoured delights conjured from the humble soybean.

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 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