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Fuchsia Dunlop is an English writer and chef who specialises in Chinese cuisine. 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. She writes regularly on cooking and restaurants in China for Gourmet and Saveur, and for the Financial Times on such matters as Beijing's bid to translate into English the exotic names of many Chinese dishes. 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 author of Land of Plenty on Sichuan cuisine and Revolutionary Chinese Cookbook on Hunan cuisine, she has a considerable affection for Sichuan pepper.

This author page uses material from the Wikipedia article "Fuchsia Dunlop", which is released under the Creative Commons Attribution-Share-Alike License 3.0