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.
© ChinTell Ltd. All rights reserved.
Sponsored by HSBC.
The Week in China website and the weekly magazine publications are owned and maintained by ChinTell Limited, Hong Kong. Neither HSBC nor any member of the HSBC group of companies ("HSBC") endorses the contents and/or is involved in selecting, creating or editing the contents of the Week in China website or the Week in China magazine. The views expressed in these publications are solely the views of ChinTell Limited and do not necessarily reflect the views or investment ideas of HSBC. No responsibility will therefore be assumed by HSBC for the contents of these publications or for the errors or omissions therein.