科研之友
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<正>British gourmet(美食家)Fuchsia Dunlop has become a cook that’s better at Chinese dishes than European ones, and cooking has become a way for her to deal with the"endless lockdown". She says she cooks in a very relaxed way, going to the farmers’market at the weekend to buy seasonal products for everyday cooking—a mixture of Jiangnan (the region south of the Yangtze River), Hunan, Guangdong,and Sichuan dishes.
