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Sinolink Productions in conjunction with British Library are honoured to present a fascinating talk by two renowned Chinese Chefs. Discover two sides of Chinese food and cooking practices you may not know about in our Chinese cooking double-bill.

Chinese Cooking: Past & Present

  • Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of the award-winning Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China).


    Ching He Huang is an International Emmy nominated TV chef & cookery author who has become an ambassador of Chinese cooking around the world. Born in Taiwan, raised in South Africa and U.K., cookery was a vital connection between Ching and her Chinese heritage. Ching promotes simple Chinese cookery through her television programmes and cookery books.

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