Fuchsia Dunlop

My old friend Volker, who readers of ‘Shark’s Fin and Sichuan Pepper’ may remember as my original partner-in-crime at the Sichuan cooking school, came to stay at the weekend. I hadn’t seen him for over three years, mainly because until two weeks ago, he was on a Tibetan Buddhist retreat at the Lerab Ling Temple in the South of France, which lasted, in traditional Tibetan fashion, for three years, three months and three days. As you can imagine, we spent the weekend spinning a lovely web of memories of Chengdu, discussing Buddhist philosophy, and eating. Continue reading…