fuchsia dunlopTag Archive

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… Continue Reading Cooking 750 Authentic Chinese Dishes – Part 2: Hunan Cuisine

Part of our series on Sichuan Flavors with Fuchsia Dunlop, Fuchsia introduces one of her favorite dishes, Fish-Fragrant Eggplants. Don’t let the name fool you—there’s no fish in this dish. Instead, this Sichuanese classic is deeply flavored with garlic, ginger, and pickled chilies, aromatics that are often associated with fish… Continue Reading Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant | Serious Eats

Spice addicts love mala. Wonder what the science behind that is? Also, how did the sensation become the hallmark of Sichuan cuisine? This is the sixth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. Don’t miss… Continue Reading Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

Fuchsia introduces what is arguably Sichuan’s most famous flavor, known as málà, or “numbing and spicy,” via a recipe for Boiled Beef in Fiery Sauce from her book, The Food of Sichuan. It features the enlivening combination of Sichuan peppercorns and dried red chili peppers that produce a wonderful tingling… Continue Reading Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce | Serious Eats

Full Story: https://www.seriouseats.com/2020/05/essential-sichuan-pantry-ingredients.html When author and Chinese-cooking expert Fuchsia Dunlop visited Serious Eats’ test kitchen a few months ago to cook through some of the recipes from her recently updated masterwork on Sichuan cooking, The Food of Sichuan, she spent a few minutes chatting with us about the essential ingredients… Continue Reading The Sichuanese Pantry with Fuchsia Dunlop | Serious Eats