[Those things in China] British food writer fascinated by Sichuan cuisine： I want more people to know about Chinese food.

China Daily Online, November 25th If you like to explore delicious food and have a passion for Sichuan cuisine, you must have heard of a best-selling book, Shark’s Fin and Pepper.

You must know that the author of this book is Fu Xia • Dunlop’s English girl. She also has a more China name — — Deng Fuxia.

The cover of shark’s fin and pepper. Image source: Shanghai Translation Publishing House

Deng Fuxia, who has been interested in cooking since childhood, has been committed to spreading Chinese food culture for many years. Besides Shark’s Fin and Pepper, she also wrote four books about Chinese food: Sichuan Cuisine Recipe, Chinese Food Revolution: Hunan Cuisine Recipe, Homecooked Recipe and Land of Fish and Rice: Huaiyang Recipe. Many authoritative foreign media have reported on Deng Fuxia and her understanding of Sichuan cuisine and China cuisine. The Guardian reported that with the increasing cultural influence of China and the in-depth introduction of Chinese food by food writers like Deng Fuxia, the Chinese food industry in Britain is undergoing a change.

From Shark’s Fin and Pepper to the New Edition of Sichuan Cuisine Recipe

Last month, Deng Fuxia’s newly revised "Sichuan Cuisine Recipe" was published in Britain, which set off a Sichuan cuisine craze in the British and even American food circles. In September this year, The New York Times published an article introducing Deng Fuxia and his new edition of Sichuan Cuisine. It is reported that next year, a publishing house in China will publish this new edition of Sichuan Cuisine Recipe.

Screenshot of The New York Times website report

UK-Chinese Times reported on 22nd that "The Food of Sichuan" is the first book of Fu Xia, which was published in Britain in 2001.

According to the report, Fu Xia spent two years revising almost all the recipes in the book and added more than 70 new dishes. In addition to the photos of Sichuan cuisine, the book also features many photos of Sichuan customs to help readers understand Sichuan and Sichuan cuisine in all directions.

"When this book was first published, Sichuan cuisine was not well known in Britain. It can be said that people in many parts of the world did not know about Sichuan cuisine." When it comes to the reasons for revising this book, Fu Xia told a reporter in UK-Chinese Times: "Now, people are different about Sichuan food. Sichuan cuisine has become very popular, and foreigners are eager to know. "

Deng Fuxia holds a new edition of Sichuan Cuisine Recipe. Image source: Deng Fuxia Instagram account

"On another level, I think any food with vitality is always changing. Sichuan cuisine itself has changed a lot over the years. Some dishes have become very famous, like boiled fish. I re-added these more widely known dishes. " Fu Xia added.

"More importantly, I have nearly 20 years more experience than I did then. In the process of my continued travel to Sichuan, I have a deeper understanding of Sichuan cuisine and Sichuan, and I think I should improve it (this cookbook). " Fu Xia explained to UK-Chinese Times.

According to the report, in this "Sichuan Recipe", Fu Xia introduced the kitchen utensils, sauces, seasoning raw materials and usage methods of Chinese food in detail through pictures and texts. "Sichuan Cuisine Recipe" is more like a "Sichuan Textbook", which restores the taste of Sichuan cuisine to readers through each ingredient.

The British girl’s "China’s stomach" is made like this.

According to Hong Kong’s South China Morning Post, Fu Xia, a native of Oxford, England, came to Chengdu, Sichuan in 1994 to study the history of ethnic minorities at Sichuan University. Previously, she received a Bachelor of Arts degree from Cambridge University and a Master’s degree in Sinology from the School of Asian and African Studies from London University. She has won the James &bull, which is known as the "Oscar" in the cooking and catering industry for four times; James Beard Award for Cooking and Writing.

Fu Xia’s notes on learning cooking in China. Image source: South China Morning Post report screenshot

Fu Xia said that she has been interested in cooking since she was a child. Like many international students in China, she loves Chinese food very much. After a year of exchange and study in Sichuan University, she spent three months studying professional cooking in Sichuan Cuisine College, then traveled all over Chengdu to learn skills, tried various dishes and snacks, and tasted street restaurants.

She said: "At first, I only used it as a hobby, but over time, I took a lot of notes and could cook Chinese food."

Fu Xia found that "magical Sichuan cuisine" was little known in the west, so she decided to write Sichuan cuisine into the book. So there was her first book, Sichuan cookbooks.

Fu Xia said that she likes Chinese food not only because of the enjoyment of taste, but also because of the close relationship between Chinese food and China’s history and geographical environment. "Foreigners don’t realize that food in China is closely related to the concept of health. I think China culture has a very deep understanding of how to eat well, not only for the enjoyment of taste, but also for the balance and health of the body."

More and more China local cuisines are popular in Britain.

British "Guardian" website report screenshot

UK-Chinese Times reported that, as Fu Xia said, Sichuan cuisine is now almost everywhere in Britain and is booming.

"Many foreigners take Sichuan food seriously (of a thing). Restaurants began to integrate dishes from different regions of Sichuan, such as Leshan, Zigong and Yibin … … There are more and more authentic dishes to eat. " Fu Xia said.

"Great changes have taken place in the Chinese food industry in Britain in the past 20 years. More and more regional foods have been brought to Britain, and young people are beginning to look for more interesting possibilities in Chinese food. "

When talking about the problem that some westerners think Chinese food is unsanitary and unhealthy, Fu Xia said: "In fact, this is ridiculous and an inherent prejudice. Not only is it a health problem, but I also think that westerners have a great misunderstanding of the so-called unhealthy Chinese food. Personally, I think that, on the whole, in terms of diet, Chinese is more concerned about health. "

Fu Xia told UK-Chinese Times that she would continue to write books and let more people know about Chinese food. She also hoped that one day Chinese would read her books and cook.