Fuchsia Dunlop has dedicated much of her life to eating Chinese food.
If you’re interested in Chinese cuisine and culture, you may have come across her through television programmes, heard her on the radio, or cooked one of her recipes.
And if you haven’t, stick around and you’ll be tempted to dive a little deeper into this extraordinary world.
Fuchsia joined Oli Dugmore on the day her latest book, Five Tastes, was published, to talk about the flavours that define Chinese food, what they reveal about an ancient culture, and the political and economic factors changing Chinese cuisine – both in China and in the West.
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