Fuchsia Dunlop
a British writer with Sichuan pepper in her soul
I write with soy sauce and Sichuan pepper.
I was a girl from England who wandered into a Chengdu market and never truly left. The clang of cleavers, the perfume of chili and garlic, the laughter of street vendors — it all pulled me deeper. I trained in the kitchens of Sichuan’s culinary institute, not as a tourist, but as a student. What I learned became my life’s work: translating the soul of this cuisine into words, for those who’ve never heard the sizzle of a hot wok or felt the tingle of ma la on their tongue.
What I'm Into: the scent of toasted sesame oil, hand-pulled noodles, steam rising from a dumpling basket, market chaos, learning from old cooks
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