Fuchsia Dunlop spent three decades learning, cooking, and writing about Chinese food from the inside — as a student at the Sichuan Institute of Higher Cuisine in Chengdu, as a cook in professional Chinese kitchens, and as the most authoritative Western voice on Chinese culinary tradition in the English language. Her philosophy, distilled across five books and culminating in *Invitation to a Banquet*, offers the clearest lens through which the Provenance technique database understands Chinese cooking.
PROVENANCE TECHNIQUE DATABASE