Sino-File

Speyside meets Sichuan

“The Chinese uber-foodies of my acquaintance have become increasingly besotted with whisky”

Fuchsia Dunlop w

Fuchsia Dunlop, a British food writer and chef who specialises in Sichuan cuisine, wrote in the Financial Times last weekend that “whisky turns out to be a strikingly good match for the assorted spicy flavours of Sichuanese dishes”. It wasn’t the first time she’d made this point: she gave the same recommendation to American radio show On Point in an interview late last year.


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