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How did rocks shaped like meat, fish and poultry find a place at the table?
Start 2024 by learning a new (but not too challenging) dumpling technique
One of China’s four great cuisines is best known in the west as a cheap takeaway. It’s time to think again
This erudite historical account tells the story of China’s multifarious cuisine in lip-smacking detail
Stir-fried lettuce with chilli and fermented tofu is a simple and delicious dish
Bang bang chicken and shredded vegetables are the perfect sandwich filling
Think of this recipe as a template for your own imagination
The bulbous plant has antibacterial effects and may help prevent certain cancers
A simple but delicious healthy dish, based on a popular Chengdu street snack
Fresh bamboo shoots should be eaten ‘by the side of the forest’ and never ever from a tin
Vegans aren’t the only ones who should get to savour this casket of wonders
The dish is a Sichuan classic and typical of rustic celebrations
Its precise origins are unknown, and it has been cultivated for so long that it no longer exists in the wild, but it’s been an essential spice for thousands of years
Last year she cooked a banquet in splendid isolation. Now the author greets the Year of the Tiger
Nowhere in China is more renowned for its pasta than the northern province of Shanxi
The Chinese-food specialist chooses a feast of fine dining to be shared with her favourite historical figures
Fuchsia Dunlop travelled to Shandong in search of an imperial cooking tradition and found a queen
‘Not long ago in London, I invited friends over for a home-made tagliatelle with a Sichuanese-Italian pasta sauce I’d invented’
Hunting an old dish, Fuchsia Dunlop discovers a Chinese restaurant with the perfect balance of Anglo-Canto fare
‘The name of this classic dim sum hardly does justice to its extraordinary deliciousness’
How Fuchsia Dunlop sampled food from the tomb of a long dead king
The Chinese tradition is thought to enhance flavour. Fuchsia Dunlop shares a simple recipe
Join a live discussion with food writers Tim Hayward, Wendell Steavenson and Fuchsia Dunlop on Sunday April 12 at noon and 5pm UK time
We asked chefs to tell us how to cook during a lockdown. This week: Fuchsia Dunlop on pot roast and noodle soup
This gadget transformed my cooking life, says Fuchsia Dunlop
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