‘The English person with a Chinese stomach’ : how Fuchsia Dunlop became a Sichuan food hero

The author has been explaining Sichuan cuisine to westerners for decades. But ‘Fu Xia’, as she’s known, has had a profound effect on food lovers in China, too Every autumn in the mid-00s, when I lived in China, my friend Scarlett Li would invite me to Shanghai to eat hairy crab. Named for the (…)