In series of videos I’m sharing my experience with different cooking books I used to cook 750 different Chinese dishes.

In this second video I talk about Hunan Cuisine and Fuchsia Dunlop’s book ‘The Revolutionary Chinese Cookbook’. I discuss some typical cooking styles, ingredients and highlights from the book.

Watch part 1, Every Grain of Rice, here: https://youtu.be/9dpvGyKgLCY

Credits:
Hunan Province map by By TUBS (by Uwe Dedering). CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=16493677
Peng Chang-kuei portret by 臺北市政府民政局 – https://ca.gov.taipei/News_Content.aspx?n=673EF460924FEB4C&sms=B1B15C3DBE8FC27C&s=5446F0514CC2E93D, Attribution, https://commons.wikimedia.org/w/index.php?curid=91159559
Music: Dragon Tongue Squad – Zhong Guo Cai (Chinese Cooking)

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