Chinese-food master Fuchsia Dunlop just released a shiny new revision of her Sichuan-cooking classic. She and Daniel Gritzer dug into some of her favorite recipes in our test kitchen and it was delicious. Here’s a little teaser...stay tuned for recipes and techniques in the new year. Get the full story here: https://bit.ly/2Pfk6Y5 | Serious Eats
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Chinese-food master Fuchsia Dunlop just released a shiny new r…
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Exclusive | Fuchsia Dunlop tells how she fell for China’s cuisine and names her perfect dish
Exclusive | Fuchsia Dunlop tells how she fell for China’s cuisine an…
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Our Sichuan cooking journey with Fuchsia Dunlop continues with a lesson on an insanely delicious sauce that features the strange flavor profile. Get the full story here: http://bit.ly/2SwOMEp | Serious Eats
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Our Sichuan cooking journey with Fuchsia Dunlop continues with a l…
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Chinese food expert Fuchsia Dunlop introduces us to málà (numbing and spicy), one of Sichuan's most well-known flavor profiles. Read more: http://bit.ly/35O3Xh6 | Serious Eats
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Fuchsia Dunlop on China’s Most Underrated Food
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Fuchsia Dunlop's mapo tofu
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32K views · 369 reactions | Warm tofu with avocado and sauce is Fuchsia Dunlop’s (author of "The Foods of Sichuan") go-to lunch. The silken tofu is warmed in a saucepan to mimic how freshly-made, warm tofu is served in Sichuan. The topping in Chengdu is deep fried soybeans and fried noodles but here she tops with avocados and Bombay mix - a store-bought snack with lots of crunch. Fast, simple, and delicious. | Christopher Kimball’s Milk Street | Facebook
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32K views · 369 reactions | Warm tofu with avocado and sauce is Fu…
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