Gue Jun News Today

Time is an understatement. shes brought us to chef lan gue juns restaurant. >> fuchsia: what hes trying to do is, sort of, raise the level of sichuanese food to, sort of, very refined banquet cookery. >> anthony: is what hes doing unusual for chengdu? for china? >> fuchsia: it is really unusual. so, i think, in the west we are, sort of, very used to the idea of the celebrity chef and the individual chef as artist. but in china people traditionally look down on chefs. so, this is quite a new thin...

Sichuan in particular, since she first arrived here as a student in 1994. she was the first foreigner to study at the sichuan higher institute of cuisine and has written numerous books about her experiences, and about sichuanese food, which are rightly considered groundbreaking and definitive. to say she was way ahead of her time is an understatement. shes brought us to chef lan gue juns restaurant. >> fuchsia: what hes trying to do is, sort of, raise the level of sichuanese food to, sort of, ve...

Shes brought us to chef lan gue juns restaurant. >> fuchsia: what hes trying to do is, sort of, raise the level of sichuanese food to, sort of, very refined banquet cookery. >> anthony: is what hes doing unusual for chengdu? for china? >> fuchsia: it is really unusual. so, i think, in the west we are, sort of, very used to the idea of the celebrity chef and the individual chef as artist. but in china people traditionally look down on chefs. so, this is quite a new thing. there are very few chefs...

Obsessed with the providence of the ingredients, with going to a particular place for a particular dish. >> anthony: right. >> fuchsia: so, theyve had that tradition for at least 800 years. >> anthony: fuchsia dunlap has had an extraordinary relationship with china, and sichuan in particular, since she first arrived here as a student in 1994. she was the first foreigner to study at the sichuan higher institute of cuisine and has written numerous books about her experiences, and about sichuanese ...

>> anthony: fuchsia dunlap has had an extraordinary relationship with china, and sichuan in particular, since she first arrived here as a student in 1994. she was the first foreigner to study at the sichuan higher institute of cuisine and has written numerous books about her experiences, and about sichuanese food, which are rightly considered groundbreaking and definitive. to say she was way ahead of her times an understatement. shes brought us to chef lan gue juns restaurant. >> fuchsia: what h...

Shes brought us to chef lan gue juns restaurant. >> fuchsia: what hes trying to do is, sort of, raise the level of sichuanese food to, sort of, very refined banquet cookery. >> anthony: is what hes doing unusual for chengdu? for china? >> fuchsia: it is really unusual. so, i think, in the west we are, sort of, very used to the idea of the celebrity chef and the individual chef as artist. but in china people traditionally look down on chefs. so, this is quite a new thing. there are very few chefs...

Obsessed with the providence of the ingredients, with going to a particular place for a particular dish. >> anthony: right. >> fuchsia: so, theyve had that tradition for at least 800 years. >> anthony: fuchsia dunlap has had an extraordinary relationship with china, and sichuan in particular, since she first arrived here as a student in 1994. she was the first foreigner to study at the sichuan higher institute of cuisine and has written numerous books about her experiences, and about sichuanese ...

>> anthony: fuchsia dunlap has had an extraordinary relationship with china, and sichuan in particular, since she first arrived here as a student in 1994. she was the first foreigner to study at the sichuan higher institute of cuisine and has written numerous books about her experiences, and about sichuanese food, which are rightly considered groundbreaking and definitive. to say she was way ahead of her time is an understatement. shes brought us to chef lan gue juns restaurant. >> fuchsia: what...

They invented, you know, being obsessed with the providence of the ingredients, with going to a particular place for a particular dish. >> anthony: right. >> fuchsia: so, theyve had that tradition for at least 800 years. >> anthony: fuchsia dunlap has had an extraordinary relationship with china, and sichuan in particular, since she first arrived here as a student in 1994. she was the first foreigner to study at the sichuan higher institute of cuisine and has written numerous books about her exp...

Particular place for a particular dish. >> anthony: right. >> fuchsia: so, theyve had that tradition for at least 800 years. >> anthony: fuchsia dunlap has had an extraordinary relationship with china, and sichuan in particular, since she first arrived here as a student in 1994. she was the first foreigner to study at the sichuan higher institute of cuisine and has written numerous books about her experiences, and about sichuanese food, which are rightly considered groundbreaking and definitive....