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Culinary school in Chengdu?


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I get a warning message there. Maybe there are salmonella.....?

Reported Attack Site!

This web site at has been reported as an attack site and has been blocked based on your security preferences.

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  • 3 years later...

Since Fuchsia Dunlop's rise to fame, the school she attended, in cooperation with an American organisation, has been offering short courses in Sichuan cookery. They are rather over-priced, in my opinion, and definitely touristy.

Tuition is in English - it certainly wasn't when Dunlop studied there, nor did she only do a two week course!

Full details here.

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The one I'm doing is definitely in mandarin, and definitely 3 months (for 15k).

I inquired about the 2-week programme not knowing it was in English (sent the mail using mandarin) and got an offer of doing another course.

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  • 10 months later...
  • 2 years later...


I got one of Fuschia Dunlops Sichuan cookbooks and felt the recipes were inauthentic and toned down for a western palate.


For a start, she has only written one book on Sichuan. It is known as Sichuan Cookery in the UK and as Land of Plenty in the USA, but it is the same book. See here


I totally disagree that it is inauthentic or toned down. On the few occasions she alters recipes, she is meticulous in detailing what has changed and why she has done so.She also usually includes a description of the original. This is one of the reasons her book has been so successful and respected. Many of my Sichuanese and other Chinese friends have borrowed my copy to copy recipes.


By the way, her name is Fuchsia.

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