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This week, we explore Chinese cuisine with cook and food writer Fuchsia Dunlop. In the west, misconceptions and prejudices surround Chinese food: that it’s unhealthy, or oily, or simple.
In reality, it’s a cuisine with ancient roots, that Fuchsia strongly believes is “endlessly thrilling”, and among the best and most sophisticated in the world. Fuchsia is the author of six books on Chinese food, including her newest,. She tells Lilah there’s a lot the west can learn from how people in China approach food.
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