Fuchsia Dunlop on Chinese Food, Culture, and Travel

For centuries, China has treated its cuisine with a reverence and delight that is only just starting to emerge with Western “foodie” culture. No one understands this better than Fuchsia Dunlop, who has spent her career learning about the fantastic diversity in Chinese food, and who is one of Tyler’s favorite writers on any subject.

She joined Tyler over dinner at one of his favorite restaurants in DC to talk about all aspects of how to truly enjoy Chinese food, including where to visit, how to order, the few key ingredients to keep in your pantry, her favorite Chinese dishes, what Chinese chefs think about Western food, and why you should really learn to love sea cucumbers.

For this conversation, Tyler was also joined by Ezra Klein, past CWT guest and editor-in-chief of Vox.com, chef and super-taster Mark Miller, journalist Megan McArdle, and Eva Summer, a graduate student from Shandong province. Their comments can be found in the Q&A near the end of the chat.

Read a full transcript enhanced with helpful links, or watch the full video. 

Other ways to connect

Follow us on Twitter and Instagram Follow Tyler on Twitter  Follow Fuchsia on Twitter Email us: cowenconvos@mercatus.gmu.edu Subscribe at our newsletter page to have the latest Conversations with Tyler news sent straight to your inbox.