Sichuan cuisine is "not all hot; it's balanced"
October 9th, 2012
02:00 PM ET
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Editor's note: London-based cook, food writer and consultant Fuchsia Dunlop sits down with CNN to discuss her love affair with Sichuanese cuisine. Her responses have been edited for concision and flow.

CNN: What sparked your interest in Sichuanese cuisine?

I got very interested in China through a job subediting news reports about the east Asian region, particularly China. So I started Mandarin evening classes and went on holiday to China and was fascinated.

I'd been in Sichuan in 1993 when coming back from a holiday to Tibet and had an amazing lunch with some dishes I never forgot. I had looked up a Sichuanese musician whom I'd met in my hometown of Oxford, and he and his wife took me out. It was at a very modest little restaurant, but we had a delicious meal and ended up on the riverbank drinking jasmine tea at a teahouse. At that moment, I thought, I want to come back and live here.

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Filed under: Asian • Bite • China • Chinese • Cuisines • Travel

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