CreatripTeam

A new book by foodie and chef Fuchsia Dunlop, Wok and Knife, explores Chinese cuisine beyond familiar dishes like jjajangmyeon and mapo tofu, explaining their ingredients, techniques and cultural roots. Dunlop—trained at a Sichuan culinary school and having researched Chinese food for 30 years—frames cooking as central to Chinese identity and civilization. She highlights differences from Western expectations: for example, southern Chinese stir-frying (char siu) values sliced, mixed preparations over whole roasting, and Peking duck (Beijing duck) involves an intricate process—pumping air into the duck, air-drying, glazing with caramelized sugar, and roasting with water in the cavity—to achieve glossy skin and juicy meat. The book argues that rice (bap) is essential to experiencing Chinese dishes properly, and that Chinese techniques emphasizing balance and harmony can be healthier than assumed. Dunlop details both classic and unusual dishes, and positions Chinese cuisine as both traditional and cosmopolitan, inviting readers to look beyond sweet-and-sour (tangsuyuk) and explore the broad world of Chinese culinary culture.