Guardian/Observer Food Mag: Chinese Revolution

Feature illustrations for article about :The Food of Sichuan by Fuchsia Dunlop
Fuchsia Dunlop charts the 200-year journey from city docksides to Michelin stars as the UK finally explores new frontiers of Chinese cooking – from Hunan to Xinjiang

I loved doing this one,  love Szechuan cuisine. It was a neat opportunity to reference some of the Chinese crockery we has in our house when I was a kid too.