CityLife

MIF Feast: Fuchsia Dunlop

Fuchsia Dunlop

FUCHSIA DUNLOP trained as a chef at China’s finest cooking school, the Sichuan Institute of Higher Cuisine. Her most recent book, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, won the Jane Grigson award in 2009. Fuchsia writes about Chinese cooking and food culture for various publications and appears as a guest chef and food expert on radio and television.

Fuchsia Dunlop’s Zhong shui jiao prepared by Yang Sing, Princess Street, city centre.

These delicate, crescent-shaped dumplings come from the Sichuan region of China. Filled with pork mince and fragrant ginger water, they are boiled three times until cooked through, and served hot, with soy and chilli dips.

Contains: Pork, ginger, egg, flour, chilli, garlic, onion, sesame oil and soy sauce.

Sunday, Festival Pavilion, Albert Square, noon, 2pm, 4pm and 6pm sittings. Free, all tickets allocated, limited number available before each sitting. Ring 0844 8154960, www.mif.co.uk.