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Grocery Shopping with Fuchsia Dunlop in Chinatown, NYC

New York Max Falkowitz 15 comments

"You have so much more to buy here than we do in London!"

It's the third time in half an hour that Fuchsia Dunlop, cook, writer, and scholar of Chinese food, has said so on our shopping trip through Chinatown.

Fuchsia's new cookbook, Every Grain of Rice, is all about getting the most out of simple home cooked dishes that rely on a couple main ingredients a few supporting pantry items. She took us around Chinatown to show us just what those ingredients were—and how to cook with them.

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Fuchsia Dunlop's Zhajiang Noodles (Zha Jiang Mian)

Kate Williams Post a comment

Fuchsia Dunlop's Zhajiang Noodles from her new cookbook Every Grain of Rice feature a thick, savory concoction of ground pork belly and sweet fermented sauce (tianmianjiang)—almost blindingly salty on its own, but mellowed when tossed with the mild wheat noodles and assorted blanched vegetables. More

Fuchsia Dunlop's Zhajiang Noodles (Zha Jiang Mian)

Serious Eats Kate Williams 4 comments

Fuchsia Dunlop's Zhajiang Noodles from her new cookbook Every Grain of Rice feature a thick, savory concoction of ground pork belly and sweet fermented sauce (tianmianjiang)—almost blindingly salty on its own, but mellowed when tossed with the mild wheat noodles and assorted blanched vegetables. More

Fuchsia Dunlop's Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai)

Kate Williams 2 comments

I've eaten my fair share of twice-cooked pork at Chinese restaurants, so I was eager to apply these flavors to one of my favorite winter greens, swiss chard. The brawny sauce—made with chilli bean paste, fermented black beans, garlic, ginger, chicken broth, and a generous pour of oil—transforms the green into an almost meaty dish. More

Fuchsia Dunlop's Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai)

Serious Eats Kate Williams 4 comments

I've eaten my fair share of twice-cooked pork at Chinese restaurants, so I was eager to apply these flavors to one of my favorite winter greens, swiss chard. The brawny sauce—made with chilli bean paste, fermented black beans, garlic, ginger, chicken broth, and a generous pour of oil—transforms the green into an almost meaty dish. More

Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)

Kate Williams 2 comments

The slippery poached chicken takes well to this seriously spicy but well-balanced sauce, and the crisp green onions and toasted sesame seeds bring brightness and crunch. More

Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)

Serious Eats Kate Williams 4 comments

Spicy dishes often come with chiles atop to prepare diners of the fire lurking within. There are no extra peppers above Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice, but the deep fiery red of the chilli oil should read as a warning sign to those weary of spice. But this chicken dish is not only about searing heat--the cold poached chicken, with its slippery skin and succulent meat, is beyond tender and moist; the bright spring onions and brown rice vinegar enliven the rich oil-slicked sauce; and the roasted grown Sichuan pepper is the final electrifying touch to the plate, giving the dish its signature ma la. More

Cook the Book: 'Every Grain of Rice'

Kate Williams Closed

When it comes to cooking Chinese food at home, I'm usually in the "stir-fry it or buy it" category. I'm more than willing to toss some veggies and pieces of meat in a skillet with soy sauce, chiles, ginger, and garlic come dinnertime, but ask me about red-braising or dry-frying and I'll usually shrug my shoulders and suggest heading to Mission Chinese or Z&Y. But now that I have a copy of Fuchsia Dunlop's new cookbook, Every Grain of Rice on my kitchen counter, things have changed. Enter to win your copy here! More

Fuchsia Dunlop's Chili Oil

Serious Eats Kate Williams 4 comments

This fiery condiment can be used in place of just about any store-bought chilli oil. This week, we're using it in Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice. More

Dinner Tonight: Spicy Noodles with Tofu (Dou Hua Mian)

Serious Eats Nick Kindelsperger 6 comments

I was in the mood for some Chinese noodles, and nothing was going to stop me. This recipe from Fuchsia Dunlop's Land of Plenty combines sesame paste (tahini works too), chili oil, two kinds of soy sauce, and sesame oil to create a shockingly quick and filling meal. To balance out the fiercely spicy dish, I added quick-pickled carrots using David Chang's approach from the Momofuku cookbook. More

Dinner Tonight: Fish Fragrant Eggplant

Serious Eats Nick Kindelsperger 5 comments

I'm obviously on a little Fuchsia Dunlop kick. Last Wednesday it was her recipe for Mapo Tofu, and now it's fish fragrant eggplant which I found on the food blog Jessie and the Giant Plate. Now, about the smell. Your house won't start reeking of seafood when this dish is done. But honestly, there's a faint fishy flavor in the air. It's kind of miraculous. More

Dinner Tonight: Mapo Tofu

Serious Eats Nick Kindelsperger 24 comments

Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine. It's feisty and slightly out of control, and yet it still feels homey and relaxed. Sure, the chili bean paste adds a wallop of heat, and the Sichuan peppercorns numb the inside of your mouth, but it's not overly greasy or heavy. It's meaty, but as much of the umami punch comes form the fermented black beans as the ground pork. This recipe comes from Fuchsia Dunlop's Land of Plenty, and she really hit the necessary balance here. More

The Nasty Bits: Lamb Kidneys

Serious Eats Chichi Wang 5 comments

By far the smallest kidneys I've had the pleasure of cooking, these lamb kidneys pack a lot of aroma into one small package. I had originally planned to grill the kidneys but after one whiff, I knew they needed plenty of tongue-numbing chilies and pepper and alcohol (like rice wine) to counter their assertive smell, so I went with this recipe for fried kidneys by Fuchsia Dunlop. More

Dinner Tonight: Chairman Mao's Red-Braised Pork

Serious Eats Nick Kindelsperger 8 comments

[Photograph: fuchsiadunlop.com] I've been meaning to make this recipe for at least a month. Ever since I laid eyes on Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province, I've been drooling over the recipe on the book's cover: Chairman... More

Dinner Tonight: Numbing-and-Hot Chicken (Ma La Zi Ji)

Serious Eats Nick Kindelsperger 5 comments

[Photographs: Nick Kindelsperger] Chinese cuisine is one I've been flirting with now for a few months. But with a copy of Revolutionary Chinese by Fuchsia Dunlop, I felt confident to move beyond the standard take-out fare and see what else... More

Ba Shan: Fuchsia Dunlop's New Sichuan Restaurant in London

Adam Kuban Post a comment

"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]... More

No Dog on the Menu in Beijing

Adam Kuban 12 comments

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... More

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Erin Zimmer Closed

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.... More

Talking with Fuchsia Dunlop: One Englishwoman's Take on Food in China Today

Ed Levine 9 comments

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... More

Where To Eat Peking Duck in Beijing

Lia Bulaong 3 comments

"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!... More

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