劍橋學霸沉迷川菜，跑到成都學廚25年Cambridge Graduate Fell in Love with Sichuan Cuisine

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扶霞·鄧洛普，劍橋大學文學系高材生，她最有名的頭銜卻是——「中國美食專家」。1994年，來中國學歷史的扶霞，被成都的美食「俘虜」，成為了四川烹飪學校的第一個外國學生。至今，她研究中餐已經超過25年，川菜、湘菜、粵菜、淮揚菜，無一不精。跟隨一条，聽聽她是如何一點點地扭轉西方世界對中餐的偏見。
Fuchsia Dunlop earned a degree in Literature at Cambridge, but she is best known for another title — “Chinese food expert”. In 1994, Fuchsia moved to China for history studies, and soon she became a captive of Chengdu cuisine. She was the first Westerner to attend the Sichuan Institute of Higher Cuisine. To this day she has been studying Chinese food for more than 25 years, which makes her an expert on Sichuan cuisine, Hunan Cuisine, Cantonese Cuisine and Huaiyang Cuisine. Let’s listen with YIT to her story of reversing the Western world's prejudice against Chinese food.
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