Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

Buddhist sculpture and art

Where the Wild Things Are: Fuchsia Dunlop and Chinese Cuisine

WildChina’s next installment of Where the Wild Things Are: A WildChina Series is going to feature Fuchsia Dunlop a food writer and cook extraordinaire at Capital M. In addition to having a chance to hear...
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Man looking after cattle on the Tibetan plateau

Gastronomic Tour of China with Fuchsia Dunlop

WildChina is pleased to announce that Fuchsia Dunlop will be leading Gastronomic Tour of China from October 13-24, 2012. This 12-day journey will visit the imperial capitals of Beijing and Xian – home to the...
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