Revolutionary Chinese Cookbook: Recipes From Hunan Province by Fuchsia Dunlop

Notes about this Book

Notes about Recipes in this Book

• Steamed fish with chopped salted chiles

  • cjb on June 26, 2010

    Quite good!

• Stir-fried peppers with black beans and garlic

  • cjb on June 26, 2010

    Good. But guests LOVED

• Potato slivers with vinegar

  • cjb on June 26, 2010

    Very good - different

• Fisherman's shrimp with Chinese chives

  • PrincessK on January 20, 2011

    Try this with garlic scapes in spring. p. 177 (RCC)

• Stir-fried fava beans with Chinese chives

  • jbn on June 25, 2011

    Can use regular chives and add one sliced garlic clove, but much better with Chinese chives if available.

• Beef with cumin

  • amraub on January 29, 2012

    Quick and easy with a nice level of heat.

  • Snadra on December 02, 2011

    Fragrant with cumin, and it does yield a tender result. The marinade makes a sort of sticky sauce for the beef. We did cut back on the chiles. The biggest problem was pouring the excess oil out of the wok, but otherwise it came together quickly. Served with plain rice and a quick cabbage salad.

• Spicy coriander salad

  • amraub on February 04, 2012

    Excellent salad. Substituted sambal oelek for the pickled chiles.

  • erin g on September 11, 2010

    I often make this with lettuce thrown in as well. Great on the side of grilled meats.

• Farmhouse stir-fried pork with green peppers

  • erin g on September 11, 2010

    Does not actually contain Cornish Game hens.

  • Snadra on November 04, 2011

    A great, mild dish with loads of sweet grassy flavour from the peppers. It does take a bit to time to get a good char on the peppers, but is totally worth it. Makes a generous meal for two with rice (and probably leftovers).

• Stir-fried fava beans with minced pork

  • erin g on September 11, 2010

    A fun way to use favas in season.

• Dongting stir-fried duck breast

  • mziech on February 03, 2011

    really fast and easy recipe

• Changde rice noodles with red-braised beef

  • Snadra on November 04, 2011

    Made just the beef, which really does go well with mashed potatoes. The beef becomes quite gelatinous and the flavours permeate it ( and the house). The amount of chile called for is quite high - I used half as much and it was still,quite spicy. Very simple to put together.

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Reviews about this Book

• ISBN 10 0393062228
• ISBN 13 9780393062229
• Linked ISBNs
  • 9780091904838 Hardcover (United Kingdom) 8/3/2006
• Published Feb 12 2007
• Format Hardcover
• Language English
• Countries United States
• Publisher W.W Norton

Publishers Text

Other cookbooks by this author

• Land of Plenty: A Treasury of Authentic Sichuan Cooking
• The Revolutionary Chinese Cookbook
• Shark's Fin & Sichuan Pepper: A sweet-sour memoir of eating in Cina
• Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
• Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
• Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China
• Sichuan Cookery
• Sichuan Cookery