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 was invited to train as a chef at the Sichuan Institute of Higher Cuisine, the first foreigner 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.
在这一期节目里，我们回到了一直以来最受欢迎的话题之一——中国美食——我们将与世界著名的中国美食作家和厨师扶霞·邓洛普一同讨论。扶霞对中餐的热爱可以追溯到1992年，当时她在成都进行全日制学习，空闲时间就在当地餐馆的厨房里下厨，后来被邀请到四川高等烹饪学院接受厨师培训，她是第一个接受培训的外国人。如今，扶霞已经出版了6本(还在增加)关于中国烹饪和文化的书籍。
在这期访谈中，玫和扶霞回顾了中国文化和日常生活中美食和烹饪的历史和发展，涵盖了名菜、名厨等话题，以及那些为正宗中国菜走出国门开辟新路有影响力的人。
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