Sichuan Summit
Classic/contemporary Chinese
Fuchsia Dunlop specializes in Chinese cuisine — in the kitchen and on the page. The fourtime James Beard Award winner is the author of several books, including “Land of Fish and Rice: Recipes From the Culinary Heart of China” (her most recent), “Every Grain of Rice: Simple Chinese Home Cooking,” “Revolutionary Chinese Cookbook: Recipes From Hunan Province” and “Land of Plenty: A Treasury of Authentic Sichuan Cooking." She’s a restaurant consultant and a regular contributor to food publications, and she pops up on TV and radio programs such as Anthony Bourdain’s “Parts Unknown.” Dunlop is a big fan of avant-garde chef Yu Bo, the visionary behind Yu’s Family Kitchen, the renowned restaurant he runs — in his home — in Chengdu, the capital of China’s Sichuan province. His meals unspool over several hours and may include 30-plus dishes, resulting in food that is somehow both traditional and contemporary and menus that have been declared extraordinary.