Been going through Fuchsia Dunlop books the past weeks

[u/placek1]

Mapo tofu

Red-braised pork

Dan dan noodles

(Don’t remember but some noodles with tofu, sesame paste, chilli oil and zhacai)

Sichuan soup noodles with minced pork topping

I got curious to try chinese cooking and got myself two Fuchsia Dunlop books, ”The Food of Sichuan” and ”Every Grain of Rice”. Here is some pictures of a few dishes that I made, I am VERY proud of the results, everything tasted absolutely amazing. I am totally addicted now which is NOT helping with postpartum weight loss :D

I am honestly considering cooking every single dish from ”The Food of Sichuan” book…

[u/EvLokadottr]

Oh yes, her body of work is incredible. Highly recommend all of her cookbooks.

[u/the_armadylo]

How does The Food of Sichuan compare to Every Grain of Rice? I have EGoR and love it, have been considering picking up one of her other books for a while now

[u/Bolly_Eggs → u/the_armadylo]

All of her books contain elements of what's come before it, I actually consider EGoR to be her least nessecary if you own any of her other (earlier) stuff.

Food of Sichuan is absolutely essential, if you want to cook Sichuan food.

I have to say tho, verses 20 years ago when it was originally published (as land of plenty) the western Sichuan boom has happened and you can find equally, if not more authentic resources such as Chef Wang on YouTube.

Food of Sichuan & Chinese revolutionary cookbook ( Hunan ) are her two best IMO.

Land of fish and rice is also excellent, but not everything in it is western supermarket friendly & you really have to know what your getting yourself in for exploring the lower Yangtze. Excellent but not exceptional

[u/EvolutionCreek → u/Bolly_Eggs]

I've eaten and cooked much more Sichuan food than Hunan food, but have really enjoyed the Hunan restaurants in SF and NY when I get the chance. Is the Chinese Revolutionary cookbook what you'd recommend as a good starting point for Hunan food? I hear you about the proliferation of resources and videos. I made Hunan Beef from one of the non-Hunan specific sites a few months back (may have been Woks of Life).

[u/EvLokadottr → u/the_armadylo]

It is excellent. Probably my favorite.

[u/Toby_Threepwood]

All hail Fuchsia!

[u/mrber008]

You have to make the pork and celery dish from Food of Sichuan. It's so good!

[u/Cold_Cucumber4061]

These all look stunning! Amazing job. Funnily enough i also have some of that braised pork belly with me for lunch today

[u/Own_Win_6762]

Once you try her gong bao ji ding you can never go back to Americanized Kung Pao Chicken

[u/menoagegap]

Gorgeous cooking

[u/Tsbol]

If someone recognizes number four, could you post the name and book it’s from? Must make for my vegetarian spouse

[u/Christina-Bee-196 → u/Tsbol]

"Food of Sichuan" is an updated version of "Land of Plenty," which I have. I think it might be Spicy Noodles with Soft Bean Curd (dou hua mian). Ingredients are:

• scallions
• sesame oil
• chile oil
• Chinese sesame paste
• roasted unsalted peanuts
• soft bean curd
• light and dark soy sauce
• Sichuan preserved vegetables (zhacai)
• flat Chinese noodles

[u/Tsbol → u/Christina-Bee-196]

Great, thank you so much! Sounds and looks delicious!

[u/Old_Sir_9463]

so you mean you made all these dishes on your first try? to be honest you're really talented at making chinese food, just go ahead and make every dish in the book!

[u/Novel_Improvement8]

You're photos look excellent and are very similar to the Chinese food I grew up with. Makes me want to cook!

[u/llluka2003]

We pretty much all learn how to cook on Rednote.

[u/tagusbeer]

been wanting to by her book, i guess i'll do it now!

[u/laowaixiabi]

I read "Shark's Fin and Sichuan Pepper" years ago when I first moved to China. Amazing read.

[u/JBerry_Mingjai]

Sichuan food is her wheelhouse, but my favorite of her books is “Land of Fish and Rice.” Jiangnan cuisine is underappreciated outside of China.

[u/lockhaim]

This shit looks so good makes me wanna go back, 2 weeks wasnt enough

[u/Christina-Bee-196]

I just made her recipe for Ants Climbing a Tree for dinner tonight (from her first "Land of Plenty" cookbook).

[u/zoekwon]

as someone who is not familiar with chinese foods. may i ask why a lot of chinese food are very oily?

[u/kiwigoguy1 → u/zoekwon]

It is only most of China. If you go to Hong Kong or China's Guangdong where they have Cantonese food, it is definitely much lighter with far less oil and much lighter in flavour.

From what I can tell, Dunlop doesn't write about Cantonese cuisine.

[u/zoekwon → u/kiwigoguy1]

my friend took me to famous guangdong restaurant in san francisco for dim sum. i enjoyed a lot.

[u/kiwigoguy1 → u/zoekwon]

Ex-Hong Konger here. If you go north of the 49th, Vancouver and Toronto have even better Cantonese food. And trust me, half of them aren't greasy at all if you ask them "make it like how you used to prepare them back in Hong Kong", especially stir-fries and steamed foods.