Join award-winning food writer and cook Fuchsia Dunlop in this exploration of Chinese culinary culture, from its mythical and historical origins, through the 19th century and up to today. Following the publication of her book, Invitation to a Banquet: the Story of Chinese Food this year, Dunlop explores why, though China has one of the world's most popular cuisines, it is also one of the most poorly understood and appreciated. Through a mouthwatering 'menu' of 30 dishes she explores the origins, ingredients, techniques and concepts of Chinese food, from field to table. What makes Chinese food Chinese and how can we appreciate it more deeply? Sign up to our newsletters for the latest news on our work, stories about the collection and upcoming events: https://emails.britishmuseum.org/k/British-Museum/sign_up_form_from_website_box We’re bringing inspiring stories of humanity’s shared histories and cultural achievements to millions of people online. Your support ensures that we can continue to make the collection and videos like this one available to as many people as possible. If you can, please donate today: http://ow.ly/1e1Y30qHebG or you can text BMLEARN to 70085. Texts cost £5 plus one standard rate message. Please see our social media code of conduct: http://ow.ly/HGiw30se20t Image: Rice bowl, porcelain, Qing Dynasty, 1821–1850. View on Collection online: https://www.britishmuseum.org/collection/object/A_Franks-363