Fuchsia Dunlop on Chinese Food, Culture, and Travel | Conversations with Tyler 

As a Chinese, I'm impressed by Fuschia's knowledge of China, and how hard she is trying to influence people to change their perception about China in total, really knowledgeable and well presented, it's just wonderful.

As a Chinese-American, I just wanted to say Fuschia Dunlop is a gift to the world. Even being both fluent in English and Chinese, I would never be able to express the essence of Chinese cooking in a way that is as accurate, detailed, and respectful as she does. She is truly the Julia Child of China. It's amazing to see someone not ethnically Chinese understand Chinese food and culture better than most Chinese do. Much respect.

I could hear Fuchsia talking all day. She is so articulate and her knowledge of chinese culinary history and culture is astonishing. Very unique lady

Love Fuschia's passion and her knowledgeable dialogues.

Fuschia is impressive. She is a smart, Cambridge-educated chef who combines a classic English sensibility with a thorough understanding of Chinese cuisine.

We need more content from Fuchsia lol. She should start her own channel

An enlightening conversation, thank you so much for recording it! I love Tyler's straightforward interview style, wish I found Panda Gourmet when I was in DC! And it's really inspiring to see the depth and breadth of Fuchsia's wisdom on Chinese food, you can really tell what difference it makes to devote an entire lifetime to the subject. Hope she got to eat more of the meal after the conversation though! :P Gonna try some more sea cucumbers in London/China now!

Such a great passion and knowledge, thank you Fuchsia.

Fusia is one of the few speakers I ever seen who can pair a much anticipated question with an unexpected answers , expanding the listeners ‘ horizon . Hats off !

I absolutely adore Fuschia Dunlop! Articulate, Appreciative, Enthusiastic and Well-informed. Marvellous!

She is so elegant, listening to her is a great pleasure, asides we share the same hometown in China.

I came here for Fuchsia, but Tyler definitely won my heart as well. He lives up to his own preaching of not compressing everything, or anything, into a simple story. Mark Miller, on the other hand, can't seem to steer clear of any stereotype. But having Mark in the mix lends a fun twist to the dialogues. In a sense, no question is a bad question if it gives the discussion a boost of energy.

Mark Miller makes so many simplistic generalizations about Chinese food and people- why is he even included in this conversation when he seems to have little interest in expanding his mind about the topic? "Japanese people are such connoisseurs about rice... Chinese people just don't care about *~*subtlety~*" Bullshit. Has he not been listening to what Fuchsia has been saying?

Fuchsia is so sophisticated and knowledgeable in her expertise. It's a pleasure listening to her.

Thanks for another fascinating discussion.

This was just fabulous. So great to hear knowledgable,curious people having a grown up discussion.

Only just found this but the whole thing is fantastic!

Thi is an excellent video abt quality gastromy in the widest sense... Great questions and responses from Fuschia with amazing contexts. Love the comparative milticutural examples.. Chinese people generally have even white teeth not beset by dental decay. Or toothaches for their diet is mainly sugar free though Chinese restaurants in the west began to add sugar in their cooking, esp the Takeaways. I find Chinese Takeaways give generous amounts and some do also very good cooking. I think Suzhou is the place. to explore sweet desserts. I love Southern Chinese sweets like red bean soup with lotus seeds and dry longans, dry clementine peels and pandan leaves: it can also. Be cooked in coconut milk. Somesugar is added. This red bean dessert is served lat after a 10-15 course dinner and is most popular at weddings, birthdays and other celebrations. One of my favourite sweet is rhe sublimely round balls with wafer thin pastry coloured bright yellow or rosy red. Inside the layers of super thin pastry is a sweet and slightly sweet and stickly ball of light red bean or lotus paste. Chinese sweets are mainly fruit, nuts or vegetable based e. g. . boiled sweet chestnuts, sugar free and extremely, rich in Vit E. I really found my skin glowing after eating a packet or 2 of boiled chestnuts, available in China as snack food... When I was a child. I loved the Chinese sweet vendor with his rows of jars or boxes of a great variety of snacks... grated nutmeg sptinkled with sugar, preserved whole big plums, dry sour and salty damson plums(ladies eat to lose weight) flat rolled out squid like a brown mat, chilliedp squid, Haw flakes and Haw rolls, agar agar, toffee apples, dry large pieces of sweet potato, dry mango, dry longans, fried flat green beans, pastries with red bean or lotus pastes, wafer thin love. letters or egg rolls, pineapple tart, almond biscuits, vatieties of nuts - really fresh and aromatic - walnuts, pistachios, almonds, peanuts,.. I also love the vendor with his steamed hot rice cakes in the shapes of bells, fish and other pet animals In pink and white tied on strings round his tricycle stall... and the Indian vendor carrying twp huge ratten or bamboo baskets with two layers at either end of a long pole. Inside, the baskets were filled with an immense array of Chinese Nyonya snacks and desserts... spring rolls, colourful steamed and baked cakes and puddings made with coconut milk and scented palm sugar, hot Penang Laksa... I always wanted to eat everything in those baskets of Nyonya snacks. All in all, nutrition and health are the main consideration in Chinese eating. Finally, I'm afraid to say you have, all of you round this illustrious gastronomy and Chinese food, missed out the most important element in thge structure of Chinese gastromy... It is the golden rule that the dish, or the menu, contains a balance of. Yin and Yang foods.

Fuchsia’s presentation & knowledge about Chibese Chinese cuisines is great.

Funny thing about this video...it makes Panda Gourmet look a lot nicer inside than it really is. Don't get me wrong...when we lived in DC we ate there several times. It was always both a pleasure and an adventure and it really opened my eyes to Sichuan cuisine. However, it's located in a fairly run-down Days Inn in a fairly unattractive area on the outskirts of DC. The service was also well-known to be somewhat brusque. Admittedly, that's also kind've part of its charm and for a while, until a Post food critic visited it and gave it a glowing review, it was really a hidden gem that was largely frequented by Chinese expats and visiting Chinese dignitaries, businessmen, etc... The low lighting in this video conceals the fact that when you eat there it really does feel like you'e eating at a Days Inn, with the only difference being that the food is phenomenal.

great listen. shame you had to invite megan mcardle and ezra klein along though

very nice from fuschia. shame about the other guests 🤮

Hey, Fuchsia! When you come to Phoenix AZ, let me now! We''ll educate the foodies & challenge the local Asian restaurateurs!

She sounds a lot like Emily Blunt. This was fantastic. Going to order Fuscia's books right now.

Offals will always be loved by the Chinese 😋

I feel like Tyler is too focused on trying to ask Smart questions than listening to Fuschia's incredible answers

Chinese concepts about desserts are different with the west. Huai Yang & Cantonese cuisines have good, healthy & delicious dishes like panfried crepes with jujube (chinese dates) purée, dessert soup of figs, or sweet taro cakes ...。As Fuchsia says, of different textures & forms.

在中国，很多时候内脏比主要部位的肉贵，所以一些西方人应该好好考虑他们的偏见了。

That insufferable guy's absolute "Aren't I NAUGHTY?" mugging at 51:14 is REALLY SOMETHING.

作为成都人，真的扶霞比我了解中国菜四川菜还多还深入_(:з」∠)_

Being a Chinese living in the US for more than 30 years, big fan of Fuchsia's book, and known some of the famous chef Fuchsia mentioned in this episode. It's so interested to see how far apart of the understanding of the real Chinese food even with the most celebrated expert of Chinese food from the west.

Actually, the food inspectors who worked for Michelin guide Shanghai were all Chinese, but, they did have much lower taste than you could imagine.

I like

the man who is sitting to the left of her makes me feel uneasy

Watching this after cooking beef in boilded water.

Surprised that the host & guests (except the one coming from Shandong) literally know so scarcely about the present day China & the Chinese culture.

ive only watched a couple minutes but is it just me or is tyler pretty rude

The Chinese soup culture & concepts are totally different with the western’s. The guest’s comment on rice that the Japanese are better expert than the Chinese is incorrect. There are lots more for him to learn about Chinese on rice. Same for us, a lot to learn about wines & cheese, a never ending learning path!

讲到猪肾，鹅肠，鸭舌的口感的时候，很明显嘉宾的进餐速度降了下来，开始思考品尝美食的另一个维度。

How come only two people are talking and the rest just eat silently?!

1:01:45 Tomato ketchup. From Chinese fish ketjap to European mushroom ketchup to USAlian tomato ketchup then went back to China, 'sweet and sour' happened, but the original there meanwhile lost favour. Wait was tomato ketchup an English invention after all 🤭

OH MY GOD I LOVE FUCHSIA SHE'S MY FAVORITE PERSON AAAAND COLOR

To have good foods & wines, people don’t just open their mouths, they’d need to open their mind!

I disagree to some extent with with what she says about the position of offal in Chinese cuisine relative to other cuisines. The tongues of birds, for instance, were also a prestigious ingredient in European cuisine until the beginning of the modern era. And then again, while offal is scorned in America (for instance) it is highly prized in other western countries, like France.

15:22 48:29 she is great 😆 It could have become quite stuffy in there..

Actually China has a lot of dairies at Inner Mongolia and XingJiang province lol. But it's normal to not fully know Chinese food. It's too diverse. I'm a Chinese and I never knew some of the Chinese food.

The host keeps talking about the western palates/standards. Just wonder whether he did include the French & Italian? I know many French & Italian goumets & chefs enjoy genuine Chinese cuisines, could they represent part of the western standards? Taking the mainland Chinese chefs to genuine & exquisite French or western restaurants are some what wasting your time if they insist to keep themselves in their ivory towers that Chinese cuisines are the best in the world! It was until about 40 years ago when the economy was booming in HK that their chefs could start appreciating eastern wines & cheese & european/western cuisines. It basically needs a learning process.

Some parts i disagree, for example the sea cucumber part of conversation, it is basically a false proposition, u dont have to force yourself appreciate sea cucumber, not all chinese like it, as long as you have a open mind to those weird food, you will find the type food you like

Fuchsia knows chinese food culture much more than the lady from Shandong !

Can't go wrong in China haven't ever eaten bad food there ...

Why are Ezra Klein and Megan Mcardle doing here? Whack

I am really amazed the questions the panel asked but the Chinese lady wasn't to the point even the question asked in Chinese.

it would be such a better interview if this guy could get over himself. Don't hype yourself up, just let people talk.

Who is the host? He is irritating me. This is supposed to be a lunch talk not a hearing.

She is lovely and quite talented. I will argue against Hangzhou as a foodie destination. It was mediocre and boring.

Interviewer terrible

I love Chinese food to distraction. But calling it the world's pre-eminent cuisine may show ignorance of others.

The wine culture in China is mediocre as compare to the west.