Fuchsia Dunlop from the UK likes to post her experiences of food from around the world on social media. Since the outbreak of COVID-19, cooking Chinese food (become) a way for her to deal with the "endless lockdown".
(realize) her dream of becoming a cook, she decided to come to Chengdu, she learned local cooking skills in 1994. Seven years later, Dunlop published her first book, Sichuan Cookery, (praise) as "one of the top 10 cookbooks of all time". So far, she has published five books about Chinese cuisines, showing her deep understanding of the food culture that (run) in the blood of Chinese people.
Having studied Chinese food culture for nearly 20 years, she regards Jiangnan the center of the nation's gastronomy (美食学). The decisive moment was in 2008 when she went to Longjing Caotang, restaurant in Hangzhou. The whole cooking method was so moving and (impress) that, at that moment, she decided to write a book about the area. According to Dunlop, by presenting the (dish), she is trying to paint a picture of the area and display (it) different sides, from the banquet to the street food.
