Entries tagged with 'Fuchsia Dunlop'
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"It’s the brainchild of the restaurateur Shao Wei—who also owns Bar Shu across the road—and food writer Fuchsia Dunlop, the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine. The corner venue over four floors is divided into rooms with Chinese names such as Happiness of Rustic Cheer and Preserving the Tradition Pavilion." [Bloomberg]...
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Go-to Chinese food expert Fuchsia Dunlop reported in the New York Times today on how dog meat will be taken off Beijing menus at the government's insistence, so as not to offend Western sensibilities. She points out that it was hardly a necessary step, as dog is largely a seasonal thing—it's one of the hottest of "hot" meats, according to Chinese folk dietetics and is "best eaten in midwinter, when you need warmth and vital energy." Furthermore, she says that Chinese attitudes toward the dish are changing as more people there are keeping dogs as pets. Related Former Next Top Model Elyse Sewell Eats Dog Stew in Seoul Talking with Fuchsia Dunlop Fuchsia Dunlop, General Tso, and Me...
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As promised, we're giving away five (5) copies of Fuchsia Dunlop's new book Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. To learn more about her incredible journeys through China, read a recent conversation we had with her. We are very big fans. To enter the contest, just post a comment here noting your favorite Chinese food dish before Monday, August 4 at Noon. The five winners will be chosen at random among the commenters, and as always, standard Serious Eats contest rules apply....
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Nobody I know of in the West understands more about food in China than Fuchsia Dunlop. The author of two remarkable Chinese cookbooks, Land of Plenty (about Sichuan food), and The Revolutionary Cookbook (about Hunanese cooking), Dunlop was not only the first Westerner to attend the Sichuan Institute of Higher Cuisine, she spent the better part of the last 14 years traveling through China to explore the food culture. So when her newest book, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, was published a few months ago, I knew it was going to be good. I just wasn't prepared for how good. The book is an evocative and emotionally resonant account of her visits to...
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"Peking duck is one of the most perfect dishes. That crisp, lacquered skin, rich and moist inside, wrapped in freshly made pancakes with sweet fermented paste, cucumber, and white Chinese leek. But it's hard to find a rendition that satisfies." Fuchsia Dunlop says a good duck is hard to find, but shares a recommendation for visitors to Beijing. Do you have a favorite place for Peking duck where you live? Tell us about it!...
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Ah, our friends at the Times finally got around to reviewing the Revolutionary Chinese Cookbook by Fuchsia Dunlop. Of course we aired Fuchsia's General Tso's Chicken cooking video along with her terrific running commentary back in February. Also previously: Interview: Fuchsia Dunlop, General Tso, and Me, Recipe: Fuchsia Dunlop's General Tso's Chicken, The Histories of General Tso's Chicken...
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Fuchsia Dunlop, on China’s True Dash of Flavor: "Chinese chefs talk often of “xian wei” — their term for umami. They use many ingredients that are naturally rich in it — Yunnan ham, dried scallops and shiitake mushrooms — to enhance the flavors of their stocks and sauces (just as an Italian cook might use grated Parmigiano or truffles to enhance the umami taste of a dish of pasta). They talk of “ti xian wei” (“bringing out the umami”) in their cooking through the judicious application of salt, sugar, chicken fat and, nowadays, MSG. (...) There may be no need to add MSG to a delicate soup made from chicken, ham and dried scallops. But in some culinary contexts, it...
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Serious Eats has lunch with
Fuchsia Dunlop and finds out why she focused on Hunanese cuisine for her latest cookbook: “Nothing’s been written on it," Ms. Dunlop says. "It is hearty and rustic, and I think that’s what people love to cook at home. That’s what I love to cook myself. Also, although many people have heard of Hunanese food, there is a misconception about what it actually is.”
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Chinese food expert and cookbook author
Fuchsia Dunlop was at Williams-Sonoma in New York City earlier this week to promote her new book
Revolutionary Chinese Cookbook: Recipes from Hunan Province
. Serious Eats tagged along with her to bring you this video, in which she prepares a Taiwanese version of
General Tso's chicken.
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Hunan Resources: "But even if General Tso’s chicken is an invented tradition, it has to be seen as a part of the story of Hunanese cuisine. After all, it embodies a narrative of the old Chinese apprentice system and the golden age of Hunanese cookery, the tragedy of civil war and exile, the struggle of the Chinese diaspora to adapt to American society and in the end the opening up of China and the re-establishment of links between Taiwan and the mainland." Fuchsia Dunlop's NYT essay on the history of General Tso's is super interesting whether or not you like the dish; if reading it gives you deja vu, maybe you read Michael Browning's Who Was General Tso And Why...
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