Conversations with Tyler Lunch with Fuchsia Dunlop at Mama Chang (Bonus)
Nov 13, 2019
Fuchsia Dunlop, a Chinese food expert and author of "The Food of Sichuan," joins Lydia Chang, daughter of renowned chefs Peter and Lisa Chang at Mama Chang. They dive into the evolution of Sichuan cuisine, discussing everything from the popularity of 'Chinese' cauliflower to why Michelin inspectors overlook Chinese dining experiences. The trio shares personal anecdotes, critiques Western perceptions of Chinese food, and explores the significance of communal dining. Expect insights on dessert offerings and the ongoing culinary fusion that's redefining Chinese cuisine today!
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Family-Style Dining
- Chinese food is best enjoyed family-style, allowing for a variety of dishes.
- This makes it difficult for systems like Michelin guides to accurately rate Chinese restaurants.
Cauliflower Trend
- Tyler Cowen's favorite dish at Mama Chang is the dry-fried cauliflower.
- Cauliflower has become a trendy dish in both China and the U.S.
Hot Pot Overrated
- Fuchsia Dunlop finds the current craze for hot pot in China to be a negative trend.
- She believes it doesn't showcase the diversity of Chinese cooking techniques.
