Fuchsia Dunlop from the UK likes to post her experiences of food from around the world on social media. Since the outbreak of COVID-19, cooking Chinese food     1    (become) a way for her to deal with the “endless lockdown”.

    2    (realize) her dream of becoming a cook, she decided to come to Chengdu,     3     she learned local cooking skills in 1994. Seven years later, Dunlop published her first book, Sichuan Cookery,     4    (praise) as “one of the top 10 cookbooks of all time”. So far, she has published five books about Chinese cuisines, showing her deep understanding of the food culture that     5    (run) in the blood of Chinese people.

Having studied Chinese food culture for nearly 20 years, she regards Jiangnan     6     the center of the nation’s gastronomy (美食学). The decisive moment was in 2008 when she went to Longjing Caotang,     7     restaurant in Hangzhou. The whole cooking method was so moving and     8    (impress) that, at that moment, she decided to write a book about the area. According to Dunlop, by presenting the     9    (dish), she is trying to paint a picture of the area and display     10    (it) different sides, from the banquet to the street food.