This dried chili pepper is described as a "pantry staple" in the Sichuan province of China by Fuchsia Dunlop in her cookbook "Land of Plenty".
She was an East Asian analyst at the BBC World Service and has three books to her name, including the autobiography Shark's Fin and Sichuan Pepper.
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Fuchsia Dunlop is an English writer and chef who specialises in Chinese cuisine.
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A fluent Mandarin speaker, Dunlop was the first occidental to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China.
The 2009 winner was Fuchsia Dunlop for Shark's Fin and Sichuan Pepper:A Sweet-Sour Memoir of Eating in China.
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