Taster
Fuchsia Dunlop
Chinese-food writer, The Food of Sichuan
British cook and writer who trained as a chef in Chengdu; author of The Food of Sichuan, Land of Fish and Rice and Invitation to a Banquet.
Fuchsia Dunlop is cited in 2 MyTastr rankings: best chinese black vinegar and best doubanjiang (chili bean paste).
Their 3 picks
- 2
- 1
- 3
Cited from public sources; Fuchsia Dunlop has not endorsed MyTastr.