麻豆约拍

Fuchsia Dunlop reads from her new book on China's culinary culture and takes us into the realms of noodle making and dim sum where an astonishing array of tasty delights awaits.

The award-winning cook and writer Fuchsia Dunlop tells the story of China's gastronomic culture through a selection of classic dishes. She challenges western pre-conceptions of simplified Cantonese cooking that first took hold when Chinese labourers left their homeland and settled abroad. Instead, she reveals is a sophisticated gastronomy that is finding more and more favour across the globe. From roasted meats, to the versatility of the soybean, braised pomelo pith, noodles and dim sum, Fuchsia Dunlop takes us on a mouth-watering journey which explores the history, philosophy and techniques of China's diverse and ingenious food heritage.

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been travelling around China, researching and cooking food for 30 years. She has written a number of best-selling books on Chinese food, several of which are now published in translation in China.

Abridged by Richard Hamilton
Produced by Elizabeth Allard