Fuchsia Dunlop | South China Morning Post
  • Tue
  • Mar 3, 2015
  • Updated: 9:28pm

Fuchsia Dunlop

Riches to rags – or China's nouveau pauvre

It’s a cautionary tale to read why one of last year’s leading mainland Chinese tycoons has been expunged from the second edition of China’s Tycoons

Thursday, 29 August, 2013, 4:13am

Asia Literary Review - Autumn 2011

I wouldn't normally be so presumptuous as to review the Asia Literary Review, but the subject of the current issue is something I'm familiar with: food.

6 Nov 2011 - 12:00am

Classic Food of China

Classic Food of China By Yan-kit So

Yan-kit So's books were recommended to me by food writer Fuchsia Dunlop, author of Sichuan Cookery, Revolutionary Chinese Cookbook (about the cuisine of Hunan province) and Shark's Fin and Sichuan Pepper, her memoirs.

7 Aug 2011 - 12:00am


'The fact that the Chinese use it, while people not of Chinese descent generally don't, creates a serious cultural barrier to the mainstream appreciation of Chinese food. Isn't it time to cast off our prejudices and take a cool, steady look at MSG?'

24 Feb 2007 - 12:00am


Six Feet Under

HBO, 10pm

16 Sep 2003 - 12:00am