THE READER MEETING OF UK FOOD WRITER FUCHIA HELD IN LONDON

On March 20th, British food writer Fuchia Dunlop presented her new book "Invitation to a Banquet" at the Charing Cross Library, where she met with readers. The reader meeting was organized by the London Reading Book club. President Bai Xianping of the London Reading Book club welcomed Fuchia's arrival. After an introduction by club member Andrea, the discussion was moderated by member Yan Jiang.

 
In 1994, Fuchia arrived in Chengdu, Sichuan, embarking on a wonderful culinary journey. Her works, including "Shark's Fin and Sichuan Pepper," "Every Grain of Rice," "Land of Plenty," and "Land of Fish and Rice," have become popular worldwide. As a straight-A student who had already obtained a Bachelor of Arts from the University of Cambridge and a Master's degree in Sinology from the School of Oriental and African Studies at the University of London, Fuchia recalled that her fascinating culinary journey was influenced by her parents' lack of emphasis on her studies during her childhood. Therefore, at the age of fourteen, she often went to the kitchen to bake cakes and cook, thus early developing her passion for food. In addition to her unique taste experiences and insights into culinary culture, Fuchia's works also include highly practical recipes. She shared that a Chinese reader friend, whenever asking her mother for cooking instructions over the phone, would always receive vague responses like "a little soy sauce, seasoning to taste." In the end, they enthusiastically followed the Chinese recipes written by this British author. 

Cooking dishes by hand not only enhances their flavour but also imbues them with deep emotion. Fuchia remarked, "As a foreigner, I am especially careful when writing about Chinese cuisine. I meticulously annotate each dish in my books with its origin and preparation method. I aim to provide an objective perspective from both East and West, sharing the most authentic culinary experiences with readers worldwide and dispelling biases and double standards." She explained, "For example, in the UK, if a dish includes every part of an animal from nose to tail, people might consider it a sustainable, eco-friendly novelty cuisine. However, in China, this has long been a common practice, but due to some inherent biases, Western diners mistakenly perceive Chinese cuisine as fast food high in carbs and unhealthy." 

Twenty years ago, the world viewed China as the "global factory," but now, "China Intelligent Manufacturing" and "Quality Development" have become new images and endorsements for China, and Chinese cuisine is slowly revealing more culinary treasures beyond dishes like "Kung Pao Chicken" and "General Tso's Chicken." As one reader put it, "All biases stem from self-imposed boundaries. If we discard these biases, eating dog meat or beef becomes inconsequential. Without biases, everything ceases to be a problem." It's worth noting that since Fuchia's first visit to China thirty years ago, there are now many second-generation Chinese who are fluent in both Chinese and English, better able to explain concepts like "mouthfeel" and "chewiness" to local diners. She mentioned that Western food enthusiasts may not understand why Chinese people eat tasteless and chewy foods like sea cucumbers and fish maw. Even Fuchia's father likened eating duck tongue to "going to war." While most may assume that consuming animal organs is only for the poor, they may not realize that ancient Chinese emperors were also fans of delicacies like shark fin and duck tongue. 

Fuchia encourages everyone to develop their own perspectives and opinions on both food and culture. For example, regarding the bias that "Chinese people eat anything," Fuchia believes that this can also serve as inspiration and imagination. Against the backdrop of environmental impacts caused by food production and consumption, as well as global warming, China's vast territory and abundant resources have led to the development of vegetarianism and a wide variety of ingredients, which may become the "new trend" in the culinary world. Furthermore, as a country with a rich agricultural heritage, China is shifting its focus from exotic ingredients to dietary lifestyles, such as "farm to table" practices, where fresh ingredients can go from the field to the dinner table in just a few hours, potentially becoming a "new luxury."

Translator He Yujia, who has collaborated with Fuchia on multiple works, surprised everyone by appearing in a video message. She mentioned that translating Fuchia's works always felt like a "work-related injury" as the spicy and aromatic descriptions tempted her to indulge, resulting in gaining more than ten kilograms after translating an entire book. It is this vivid and lively description that touches readers' hearts and makes them feel hungry. Fuchia revealed that unlike previous works, she knew from the outset that her new book, "Invitation to a Banquet," would have a bilingual version, providing her with a completely new writing experience.

Bai Xianping expressed that the organization of this event was also serendipitous. A core member of the book club met Fuchia during her trip to China and introduced her to the London Reading Book club, which piqued Fuchia's interest. She said, "I didn't expect to find such a Chinese reading club in London, let alone one that has been around for ten years." Therefore, she readily agreed to return to London and chat with readers about her books. This marked Fuchia's first Chinese reader meeting in London, and she felt honored to have such an opportunity.

A few years ago, Bai Xianping read Fuchia's "Shark's Fin and Sichuan Pepper." After finishing the book, she bought the English version to give to her daughter, hoping that it would deepen her understanding of Chinese cuisine and culture. This book sparked numerous discussions about Sino-British culture within Bai Xianping's family. She also bought several English copies to give to Chinese exchange students, hoping to help them improve their English skills. She expressed excitement at the opportunity to interact with Fuchia face-to-face. For the book club, having just completed a group reading of "Shark's Fin and Sichuan Pepper," members even felt that Fuchia was more "Chinese" than they were, given her passion and rigorous scholarly approach to researching Chinese ingredients, cooking, and food. During the interview that day, Yan Jiang referred to her as the "Marco Polo of Chinese food," a sentiment echoed by Bai Xianping. She stated that Fuchia's efforts and achievements in Sino-British cultural exchange deserve respect and emulation. Her attitude and approach are worth pondering and learning from, and she hoped that the meeting would inspire everyone to think about this aspect.

Miss Zhang, a reader who has lived in the UK for many years, told reporters that ten years ago, her British husband gave her a book by Fuchia as a "token of affection." This "token" has now become her husband's kitchen bible, allowing them to eat whatever they want without going out to restaurants. For readers, the opportunity to interact with Fuchia and He Yujia in person and experience Fuchia's calm and serene storytelling, along with He Yujia's lively innocence, allows them to appreciate the unique charm of their many culinary works.