Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is a graduate of Magdalene College, Cambridge, and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China She currently lives in London. Her most recent book, The Food of Sichuan, was published by Bloomsbury in October 2019.

'The undisputed champion currently writing about China is Fuchsia Dunlop'
Paul Levy