The Food of Sichuan (Classic Cookbook by Fuchsia Dunlop)

The Food of Sichuan (Classic Cookbook by Fuchsia Dunlop)Named one of the 25 Most Influential Cookbooks From the Last 100 Years by the New York Times in 2024. Whether you're new to Sichuan cooking or have been at it for years, this is the one cookbook you cannot do without. Newbies will find a thorough introduction to ingredients and dozens of classic Sichuan recipes, while experienced cooks will be thrilled to discover recipes that delve deep and wide into all corners of the province and the history of the

the extra-large grains of our pickling salt allow a sustained release that penetrates vegetables more efficiently and results in a brighter color

17 ounces: Sichuan's Baoning vinegar is unique among China's four famous vinegars in being an herbal vinegar

And that is it

Woks that are under 13 inches in diameter are simply not large enough for serious stir-frying

sugar and msg

in the same style as LGM but with quite a different taste

a 3-year blend

fragrance and taste:

There is still much more demand than supply of gong jiao in China

made in the Pixian (Pidu) district of Chengdu

Sichuan Intangible Cultural Heritage

cooks opt for dried noodles like these