• DKennedy on August 03, 2015

  Molly Wizenberg (A Homemade Life) recommends Red Braised Beef with Tofu Bamboo, p. 108; Bok Choy with fresh Shiitake, p. 180 Sichuanese Send the Rice Down Chopped Celery with Ground Beef, p. 194 and Fish Fragrant Eggplant, p. 210

Notes about Recipes in this book

• Smacked cucumber in garlicky sauce (Suan ni pai huang gua)

  • krista_jo on April 10, 2015

    This is an easy staple (if you have chilli oil on hand). We make it weekly. I always rinse off the salt and then drain the cucumber or pat it dry before dressing.

  • Breadcrumbs on March 06, 2013

    p. 34 I’ve been craving this since I first purchased the book and the recipe didn’t disappoint. I’ll note that I tasted the cucumber after draining and I did think it was a little too salty for my taste so I decided to rinse it given that the sauce has soy. I thought this was fresh and delicious. I didn’t make my own chili oil and will rectify that the next time around. It was a little too hot for mr bc as is. (I’d say “yay, more for me” but that’s not very nice, is it? Even if it was true!! Photos here: http://chowhound.chow.com/topics/892279#7937690

  • adrienneyoung on April 06, 2014

    Yum!

  • Delys77 on March 05, 2013

    Pg. 34 Very interesting flavour with strong notes of chilli and soy. I would definitely repeat but I would pat some of the salt off the cucumber before dressing and skip the peppercorns. Very nice in small quantitities but doesn't keep well.

  • Yildiz100 on November 25, 2016

    This did not work for me. I used the online recipe, and I actually wonder if it contains an error. I thought it was way too sweet.

  • Barb_N on March 26, 2014

    Side dish for red braised pork and rice, eggplant and pork belly in the rice cooker (fan wu cai style). Firstly, it's great to take your aggressions out on a cucumber on a weeknight in the name of culinary excellence. And who would complain about a marinade of soy, chinese vinegar, chili paste (or oil) and minced garlic? I rinsed and squeezed the cucumber, adding to the distressed effect of smacking- it helped with the absorbtion of the sauce. Despite all the violence, this is an easy quick tasty recipe.

  • rionafaith on October 15, 2016

    Delicious. I had a pretty big cucumber so I doubled the sauce, and I'm glad -- it's a great combination of flavors and two of us easily split the double portion. (The BF loved and even drank the residual sauce after all the cucumbers were gone.) I omitted the optional sichuan pepper as I didn't have any, but there was still a great tingling spiciness from the homemade chili oil (made according to the recipe in the book). Will definitely make again, and I can't wait to try the other variations as well!

  • urmami on August 22, 2016

    Damn, is this good. We like it on the drier side so usually use just 1 T chili oil or add more cucumber, but the flavor is phenomenal and the dressing is a beloved staple in our home.

  • Dannausc on May 06, 2018

    I made a double recipe and used 1 T. Sesame chili oil and 2 T. Vegetable oil because I thought it would be too spicy with that much chili oil. It was really easy and good. Next time I might try it was the suggested amount of chili oil.

• Smacked cucumber with sweet-and-sour sauce

  • pistachiopeas on May 25, 2015

    Love this sauce variation. A repeat for sure!

• Smacked cucumber with sesame and preserved mustard greens

  • KarinaFrancis on January 02, 2015

    Very delicious salad/side dish

• Sichuanese spiced cucumber salad (Qiang huang gua)

  • Breadcrumbs on March 25, 2013

    p. 36 - A tasty, subtly flavoured dish. I don’t think I’ve ever cooked cucumber before so this was a first for me. This dish was simple to prepare and produced a very nice salad that I’ll definitely make again. mr bc was a big fan of this dish. The cucumbers retained their crunch but seemed to be infused somehow w the subtle flavours of chillis and the smoky Sichuan peppers that had sizzled in the oil. Delicious.

• Silken tofu with soy sauce (Xiao cong ban dou fu)

  • westminstr on September 19, 2013

    This dish is very similar to the silken tofu with avocado, and I think it's just as delicious. Silken tofu is sliced and fanned onto a plate, then sprinkled with chopped scallion greens. Sizzling oil is poured on top, followed by diluted soy sauce and a bit of sesame oil. A very simple dish, but very good.

• Silken tofu with avocado (E'li dou fu)

  • westminstr on February 25, 2013

    Fabulous. I omitted the wasabi and it was still very good.

  • Astrid5555 on February 10, 2014

    Good, but not spectacular. Would have liked more textural variation.

• Cold chicken with a spicy Sichuanese sauce (Liang ban ji)

  • Breadcrumbs on March 25, 2013

    P. 48 Delicious! I poached my chicken and reserved the broth for use elsewhere in the book. I used a prepared oil I’d purchased and had to pare back on the quantity given the excessive heat. This sauce reminded me somewhat of an Asian dipping sauce I make for dumplings as it has many of the same ingredients. I just loved the Chinkiang vinegar in this sauce and the nutty sesame oil really adds to the dish IMHO…we actually added a splash more right before plating. The toasted sesame seeds are a must as they add another layer of nuttiness and a nice little crunch. I think this would be good hot or cold to be honest. We served it atop steamed rice. Photos here: http://chowhound.chow.com/topics/892279#7962883

  • Bloominanglophile on October 09, 2014

    I made this to use up the meat from a roasted chicken. I served it over steamed rice, but you could also serve it over lightly dressed salad greens or shredded napa cabbage. No matter how you serve it, this is delicious and easy to prepare. As it is a cold chicken dish, it would be ideal for summertime!

  • shoffmann on February 17, 2019

    Made this with a chicken poached according to the directions on the next page of the book. The chicken was well cooked, and the sauce had tons of flavor. I served with white rice and a couple of the vegetable dishes from the book.

  • rionafaith on September 04, 2017

    Very good flavors! Made with a large boneless skinless chicken breast hanging out in my fridge that had been previously cooked in the IP. I used 3T of homemade chili oil and 1/2t sichuan pepper, which was a good heat level (though could probably increase ever so slightly next time). I served over some raw baby spinach with some cucumbers as a salad, and the whole thing was thrown together in about 5 minutes with stuff I had in the pantry and fridge, making this a total winner for a lazy and hot summer night.

• Cold chicken with ginger and spring onion (You lin ji)

  • BlytheSpirit on June 25, 2014

    Cold Chicken with Ginger and Spring Onion, page 50. I have seen this recipe elsewhere - sometimes it is called white cut chicken. This recipe turned out very well. I poached a whole 2.5 lb chicken in water flavored with a few slices of ginger and leeks (or white parts of spring onions) - (simmered for 30 min only) then took it out of the broth to cool. I served this to someone who loves to order this in the restaurant where they do not remove the skin, so I did not. For other guests, or a more formal meal I would have or would have poached boneless thighs and pre-sliced the meat. I served this with steamed rice and greens sautéed with garlic. I particularly love the accompanying sauce. As this is served cold ( I actually served it room temp) it is a great starter or part of a warm-weather meal. Simple but very tasty.

• Sweet-and-sour spare ribs (Tang cu pai gu)

  • sarahcooks on January 15, 2018

    This was so delicious, really really tasty! The whole family enjoyed them. I had full ribs, not pieces, and I shallow fried them because I didn't have enough oil for deep frying, but it turned out great. It is a pain to deep fry, but I know I'm going to have to make these again.

• Kohlrabi salad with sesame oil (Xiang you pie lan)

  • shoffmann on November 12, 2018

    This was quick and good, but I definitely prefer the sour-and-hot variation of the salad.

• Kohlrabi salad with sour-and-hot dressing

  • shoffmann on October 21, 2017

    I've made this a couple times now. The salad is crunchy, spicy, salty and a lovely orange color. I find the combination of flavors to be a bit addictive. I use a mandoline to quickly/easily cut the kohlrabi into match sticks. After tossing with the dressing ingredients, the salad is fine sitting out for a bit while the rest of the meal is prepped.

  • JoanN on June 18, 2013

    It’s light and summery and crunchy and spicy and easy to prepare and, this version at least, has all the flavors of Sichuan in it. This is just perfect summer fare. I’m so glad I stumbled upon it. I’m so glad I decided to give it a try.

• Smoky aubergines with garlic (Huo shao qie zi)

  • shoffmann on April 22, 2017

    Initially I was less that thrilled by this recipe, but some time in the fridge really improved the flavor of the leftovers.

  • Barb_N on April 24, 2017

    My SO loved this, I was less enthused. I cooked the eggplant in the oven avoiding too much char in order to not set off the smoke alarm. I would have preferred less liquid and felt the flavors disappeared into a void.

• Spinach in ginger sauce (Jiang zhi bo cai)

  • Joyceeong on August 02, 2017

    Nice cold veggie dish, with simple easy to mix dressing. We had this with rice and a braised meat dish, the slightly sour, salty, gingery taste is perfect to cut down on the richness of that meat dish.

  • sosayi on October 29, 2018

    Like others, we enjoyed this quick and easy side dish. The black vinegar added a nice note. Served with a richer Baked Pork Bun and Steamed Squash with Spicy Black Bean Sauce, this went well and was a good addition to the meal.

  • Delys77 on March 05, 2013

    Pg. 64 Very strong flavours from the dressing, but the cold cooked spinach stands up to it well. Nothing to change here, nice little dish to serve as a cold side which keeps well and can be made in advance.

• Tiger salad (Lao hu cai)

  • Breadcrumbs on March 25, 2013

    p. 66 A sweet and spicy pickle-like dish that’s the perfect accompaniment to many of the dishes in this book. I had to omit the coriander due to an allergy. This reminded me somewhat of a summer salad I make called fire & ice cucumbers. This is nice on its own, atop meat or fish and even mixed into steamed rice. A keeper! Photos here: http://chowhound.chow.com/topics/892279#7962870

  • sosayi on February 01, 2019

    Good as an add-on to a meal of brown rice and Twice-Cooked pork belly. Would repeat, for sure. My jalapeno was super mild, making me wish for a bit more heat. Maybe a serrano next time!

• Spinach with sesame sauce (Ma jiang bo cai)

  • westminstr on July 19, 2013

    Spinach is blanched, then drained and chopped, then covered with a sauce consisting of sesame paste plus oil from the jar, sesame oil, salt and sugar. You are supposed to also sprinkle toasted sesame seeds on top, but I didn't have any. This dish is all about the sauce, and I have to say it was more bitter and less smooth and toasty than expected. I preferred the leftovers, after the sauce flavors had mingled and I also preferred the spinach warm.

  • Bloominanglophile on September 04, 2017

    I rather liked this dish, but my daughter and husband didn't care for it. Must be the dark sesame paste that puts them off. Served it with the Pock-Marked Old Woman's Tofu and rice for a weeknight dinner.

• Radishes in chilli oil sauce (Qiang luo bo)

  • hyperbowler on August 02, 2016

    As an alternative way of serving, I thickly sliced the radishes, mixed enough mayo to thicken the sauce, and served the sauce as a dip.

  • sosayi on June 05, 2018

    I second shoffmann's comments. Such a quick and easy additional side, that adds loads of interest to the plate. I was a bit short on radishes, so added some chopped carrot, and that actually worked, too.

  • shoffmann on June 06, 2017

    Spicy, salty and good texture. This was a great spring side dish.

• Green soy beans served in the pod (Mao dou)

  • Bloominanglophile on May 02, 2015

    I'm afraid these were underwhelming, though the fault may lie with my Sichuan peppercorns (might be time to buy some new). Not much transfer of flavor to the soybeans/pods. I would be tempted to play with this recipe and either just sprinkle the drained but still hot soybeans with Sichuan pepper salt, or something along the lines of edamame we had at Yo Sushi in London (tossed in a scallion oil and sprinkled with togarashi), but heat the ginger and Sichuan pepper in oil? Just a thought!

• Pock-marked old woman's tofu [Vegetarian] (Ma po dou fu)

  • Bloominanglophile on September 04, 2017

    This was good, but not among my favorite tofu preparations. I didn't soak the tofu, either, but may try it sometime to see what it does to the texture of firm tofu. Definitely didn't need to add all the potato starch/water mixture to the dish. All in all it was just fine for a weeknight meal (served with rice and a veg).

  • hyperbowler on August 02, 2016

    As Dunlop notes, green garlic, if available, elevates the dish to a higher level than scallions. She suggests that you add the potato flour/water mixture at the end, and I've tried cooking for longer and reducing instead--- the recipe works better with the potato flour/water mixture.

  • westminstr on February 25, 2013

    Made this recently and liked it. I used water for cooking liquid but I think stock would be better if available. I reduced the spicy sauce to 2 TB and omitted the chili entirely, plus only added sichuan pepper to adult portions, but it was still too spicy for the little ones. We liked the bear's claw tofu even better though.

  • Breadcrumbs on March 25, 2013

    p. 76 – Just ok. I used freshly made firm tofu that I did not pre-soak. I also used the Chinese baby leeks and garnished w some chopped green onion as well. I used the optional crushed chilis and water vs stock. While I thought this version of the dish was ok, I didn’t love it. I found the tofu a bit too firm - totally my fault. The dish was also too salty, almost overwhelming. This is the same bean paste I opened at the beginning of the month so I’m ruling that out and wondering whether the 1 tbsp of well-rinsed fermented black beans could have been the culprit? This is the first time I’ve used a tinned version vs my usual vacuum-packed beans. Finally, I didn’t find this dish to be as saucy as I like it to be. Even before I stirred in the potato flour slurry to thicken things up, I didn’t feel the dish was very saucy. I served this atop steamed rice. It made for a nice lunch but definitely didn’t wow me. Photos here: http://chowhound.chow.com/topics/892279#7977000

  • helskitchenvt on August 08, 2016

    I actually like this dish best using the soft, silken tofu - it just melts into the sauce. It's about the only place I use it (outside of purees for dips) and it's so good.

• Pipa tofu (Pi pa dou fu)

  • MelMM on February 01, 2019

    8-18-2017 Lovely delicate dish. I make this vegan using chia or psyllium instead of egg.

  • Delys77 on March 25, 2013

    Pg. 78 This was a little labour intensive but very very good. The tofu paste is very flavourful and the sauce is a great match with a light mushroom flavour. The deep frying takes a bit of time also but isn't too labour intensive except that I could only manage about 3 quenelles in my wok at a time. Great little dish, excellent use for tofu.

• Bear's paw tofu (Xiong zhang dou fu)

  • Delys77 on October 07, 2013

    Pg. 80 We also really liked this dish. I would even up the chili bean paste a touch and the soy as well. Not a huge amount, just enough to add a bit more bite and savouriness. Overall another tofu winner from this book.

  • Bloominanglophile on October 07, 2014

    I can't say that I ever crave tofu, but if Ms. Dunlop's other tofu recipes are as good as this one, I may be purchasing it more often! Since the picture in the cookbook looked like it had enough sauce to serve over rice, I steamed some to go with the meal. Unfortunately, mine didn't turn out quite as saucy. Next time I may double the stock, sugar, soy sauce and the potato flour slurry. Regardless, this was delicious--another winner from many found in this treasure of a cookbook!

  • Bloominanglophile on January 10, 2015

    Made this again and this time doubled the sauce ingredients. Didn't like it as much as the first time I made it! Won't mess with the recipe again even though I would have liked more sauce.

  • stockholm28 on January 29, 2014

    Really delicious. I don't have a wok and made it in a cast iron skillet. I needed a bit more stock because of this.

  • Breadcrumbs on March 25, 2013

    p. 80 Outrageously good! I LOVED this dish. Without a doubt it is the best dish I’ve made from this book and, dare I say it, I may just prefer it to Ma Po Dou Fu as well! I used fresh firm tofu and I couldn’t find the baby leeks that are hiding in some dark corner of my fridge so I ended up using green onions instead. I loved everything about this. The chewy, crisp-edged tofu, the freshness of the green onions, the bite of the chillis and the saltiness from the soy. All in perfect balance. I’d eat this for breakfast, lunch, dinner or a snack. Amazing dish, alone worth the price of the book IMHO. Photos here: http://chowhound.chow.com/topics/892279#7960565

  • westminstr on April 01, 2013

    We just loved this dish. Used scallions instead of baby leeks and reduced the chilli bean paste a bit. Great dish! Shallow-fried the tofu and it was a bit of a mess -- deep frying may actually have been easier.

• Spicy firm tofu with garlic stems (Suan tai chao xiang gan)

  • westminstr on July 19, 2013

    This is a very easy one! There is very little chopping. Garlic stems and firm tofu are stir fried with fermented black beans, Sichuan chili bean paste and a touch of sugar. (I also added a touch of salt). I used garlic scapes (not sure if they are the same as stems?) and a product called baked tofu purchased at my local natural foods store. There was a discussion around here in which Will explained that the "firm tofu" used in this recipe is not regular firm tofu but pressed tofu which is often spiced, and he endorsed the baked tofu as an adequate sub. I like it because it doesn't have MSG or other additives. My scapes were sonewhat fibrous and didn't have a lot of garlic flavor so I wasn't thrilled with that part of the recipe. However, the tofu itself was delicious with the sauce. In the head notes, FD mentions substituting red and green peppers for the scapes, and I think this would be wonderful, and I am making a note to try that version of the dish when pepper season arrives.

  • westminstr on September 19, 2013

    Made this again with red peppers instead of garlic scapes. Liked it much better. To avoid burning, pre-cook the red peppers before adding tofu and spices, and consider adding a bit of chopped garlic to the dish as well.

• Stir-fried tofu with black bean and chilli (Xiang la dou fu gan)

  • Joyceeong on May 24, 2017

    We love this dish! If you can get Laoganma black bean sauce, try this dish. This sauce is what makes the dish! This tofu dish will be a regular rotation in my dinner menu! The recipe uses dried chillies, which are snipped to half to remove the seeds as much as possible. I think the next time I will use coarse pepper flakes, for added spiciness. Go easy on the whole Sichuan pepper, which can be very pungent to the taste. I use only 1/4 tsp and it was just right for us. Delicious dish!

• Silken tofu with pickled mustard greens (Suan cai dou ha)

  • Delys77 on March 14, 2013

    Pg 88. Comes together in the time it takes to cook rice. Good combo of flavours with creamy and tangy, as well as textures with crunch from the veggies and silkiness to the tofu. Overall a good weeknight winter meal served with steamed rice. I upped the broth a bit.

• Sour-and-hot silken tofu (Suan la dou hua)

  • PinchOfSalt on February 05, 2013

    A homey, soothing meal that is very quick and easy to throw together and only gently spicy. The chili oil used in this dish (recipe elsewhere in the same book) is quite mild despite its fiery color. Next time, more vinegar.

  • jenniebakes on March 18, 2019

    Delicious and so easy to make. I really prefer to have this with rice as the sauce is quite strongly flavored, though not too spicy.

• Red-braised pork (Hong shao rou)

  • Barb_N on March 26, 2014

    I served this with eggplant and a bit of pork belly steamed with rice in the rice cooker. This smelled and tasted divine- I too let it simmer for over 2 hours to achieve tenderness. More ginger would have been good- as would some thickening of the sauce which remained broth-like though aromatic from the cinnamon stick and star anise. Certainly a great trade off in flavor out vs effort in; a sometimes treat due to the richness.

  • KarinaFrancis on April 12, 2014

    Delicious! Not much work up front, the braising does the work. Lots of sauce but not one drop remained. I used pork shoulder and cooked it for 2 hours.

  • joneshayley on January 03, 2018

    Very nice- I have made this repeatedly and always simmer as instructed for 2 hours and then reduce the sauce for an hour. This results in a flavourful and sticky sauce that I find preferable

  • TrishaCP on February 14, 2014

    Really flavorful result for my first time cooking pork belly, but it is really rich and a little goes a long way. I doubled the ginger, and out of necessity subbed vermouth (it was the closest sub I had on hand) for Shaoxing wine. I did go for about a 3 hour cook time (the meat was skinless) and it was the right amount. I seared the meat slightly before serving to crisp up more of the fat, and served with scallions on top and bok choy stir-fried in garlic.

• Twice-cooked pork (Hui guo rou)

  • Delys77 on February 24, 2014

    Pg. 96 I went with a triple recipe as my piece of pork belly was quite large and I wanted to use it all up. I am glad I did as the triple recipe fed about 4 hungry diners along with steamed rice and sauteed greens. The flavour of this dish is excellent, I just love the combination of black beans and the chilli bean paste. Also, the twice cooked pork was very nice, however I crowded my pan a bit so it didn't all brown as much as I would have liked. Next time I will cook the pork in batches. Delicious dish.

  • sosayi on February 01, 2019

    Really quick and easy recipe, as I had some pre-cooked and sliced pork belly waiting in my freezer. I subbed a bunch of green onions for the baby leeks and added a whole red pepper, but otherwise followed the recipe. Turned out deliciously. Served with the Tiger Salad from the same book and brown rice.

• Salt-fried pork with garlic stems (Yan jian rou)

  • Joyceeong on July 23, 2017

    We love garlic stems and we love this dish. A simple dish with just minimal ingredients, yet so delicious. We love the flavour of the chilli bean paste and the fermented black beans. The garlic stems are sweet, with some crunchiness bite to them. Pork belly makes everything tastier! We had this dish for dinner with rice, as part of a meal along with other dishes. There's no leftovers.

• Braised pork with potatoes (Tu dou shao rou)

  • Joyceeong on August 08, 2017

    Like the author says, this is a heart-warming stew. With very few and simple ingredients, yet makes such a tasty dish. Sichuan chilli bean paste gives a wonderful flavour to the stew. I've used potatoes as per the recipe, but the author has suggested of using carrots or other root veggies of our choice. I will use daikons the next time I make this dish, as I love daikons in stews.

• Stir-fried beef with black bean and chilli (Jia chang niu rou)

  • Delys77 on June 04, 2014

    I made following the instruction except that I doubled the recipe which fed 3 fellows. The cilantro and a pinch of fleur de sel make the dish. Very flavourful and super easy.

  • westminstr on September 23, 2013

    I made this using leftover steak, which I sliced thinly, marinated, and added at the end (after peppers were mostly cooked). I didn't have the laoganma sauce and subbed finely chopped black beans mixed with a bit of sugar, a bit of sriracha, and a bit of peanut oil. This seemed to work pretty well.

  • Breadcrumbs on March 25, 2013

    p. 101 This was the hit of the evening; the recipe produces a wonderful, flavourful dish. I used beef tenderloin. FD suggests that you add salt to taste. I didn’t feel the dish needed any. As FD says in the book, everything “smells delicious” and honestly, it tastes even better. Cilantro can be added however I omitted due to an allergy. Now I do want to say, I didn’t have the Laoganma sauce at this point to I concocted my own version using fermented black beans that I chopped finely and added to the remaining ingredients in the original sauce as listed by a kind hound on the main thread! I now have the proper sauce and will make this again as mr bc thought it was one of the best Asian stir-frys he’d ever had! Needless to say, there were no leftovers! Photos here: http://chowhound.chow.com/topics/892279#7937727

• Beef with cumin (Zi ran niu rou)

  • westminstr on April 01, 2013

    We really liked this one! I doubled the recipe (but not the marinade or the chillies) to no ill effect. Kids loved it! On a revisit 3/17/2015 it wasn't too popular. I cut the chillies down a lot but E still didn't like it. The dish lacked salt but beyond that seemed to lack flavor. I think I need to give up on Dunlop at this stage of life and come back to it when the kids are older.

  • Delys77 on June 17, 2014

    We also cut back on the oil and the dish was still great, with the pungent heat of chilli and the lovely earthy tang of cumin. I would suggest cutting in slices as opposed to cubes as my beef definitely through off a bit of liquid and took a little too long in the work., as a result the dish was somewhat lacking in wok hai.

  • SebastianH on February 17, 2017

    I am not sure if the measurements are right in the recipe. Very dull for a Hunan dish. It clearly lacks salt and flavor. Next time I will increase the amount Shaoxing asked for from a teaspoon to a tablespoon. (fyi: the original recipe in the Revolutionary Chinese Cookbook also asks for a tablespoon and not a teaspoon)

  • stockholm28 on December 15, 2013

    Very quick and tasty. I'd cut back a bit on the oil.

  • bluegizmo on November 28, 2012

    Really nice quick, tasty and easy stir fry. Cumin went really well with other ingredients and nice to have a change from the usual Chinese spices.

  • pistachiopeas on May 25, 2015

    Love this recipe. Absolutely delicious.

  • Barb_N on April 24, 2017

    I did not use bell peppers (we don't eat them) and forgot the chili flakes so perhaps I shouldn't be reviewing this at all! I did add some chili sauce at the table after tasting, and increased the cumin to compensate for using blanched chopped greens as the vegetable. Despite loving cumin, I will not be repeating this dish.

• Red-braised beef with tofu 'bamboo' (Fu zhu shao niu rou)

  • rionafaith on November 11, 2016

    p. 108 -- Pretty good... I LOVE the tofu bamboo and will have to find more ways to use it. This was a bit salty for my taste, and that's hard to control as I didn't add any salt and it was all in the fermented products. (For the record, I used Greenfood Pixian Broad Bean Paste in a red foil packet for the Sichuan chilli bean paste and Union Foods Brand Sweet Flour Sauce, which the internet has led me to believe is the same thing as sweet fermented sauce though I'm not 100% sure.) I would make sure and use low sodium chicken stock if I make it again; that could have contributed to the problem. Other than that, it had great flavor and the spice level was perfect -- a nice burn but not totally fiery.

  • westminstr on April 01, 2013

    Not my absolute favorite but I made a lot of changes to the recipe, so perhaps not fair to judge. On Monday night after work, I braised the beef. I subbed 1 tsp fermented black beans for the 11/2 tsp sweet fermented sauce and did not add sugar. I also didn't pre-boil the beef. I reduced the chilli bean sauce to 2 Tbsp and I thought the braising liquid was still quite spicy. After an hour of braising I added a huge carrot cut into beef-sized chunks. The next night, I got out the pot of braised beef and carrots heated it up and added tofu knots. I wasn't sure whether to skim the fat or not but in the end I decided to skim, which made the stew considerably less spicy.

  • Breadcrumbs on March 25, 2013

    p. 108 - It was the photo in the book that drew me to this dish. I just loved the look of the tofu bamboo tucked inside the pot of beef. I couldn’t wait to try it. I should say that once I read through the recipe, I had my doubts. I have absolutely never prepared meat in this manner. I didn’t have high hopes for this dish. Admittedly, is smelled heavenly but I simply couldn’t imagine the beef surviving its initial plunge into boiling water. Well, I was wrong! This was sensational. The meat was super-tender yet miraculously it held together. The tofu bamboo was wonderful. Somewhat similar in texture to mushrooms. This is the very first time mr bc actually enjoyed tofu!! He loved this dish. The meat was ridiculously flavourful. I could have poured that sauce into a glass and drank every last drop. Thankfully I didn’t because we’re having the leftovers tomorrow atop rice. I’d highly recommend this one. Photos here: http://chowhound.chow.com/topics/892279#7945960

• Steamed chicken with Chinese sausage and shiitake mushrooms (He ye zheng ji)

  • HarlanH on June 24, 2017

    I used parchment paper instead of lotus leaves to make three little flat "en papillote" burritos, which worked very well. Fresh shiitakes are an OK substitute for dried ones.

• Black bean chicken (Dou chi ji ding)

  • L.Nightshade on April 04, 2013

    Not much to add to all the commentary on this dish. It's the only recipe I've gotten around to in this book thus far. Followed the recipe, and was surprised at how very quick and easy it was. Loved the dish, and hope I get around to pursuing the book a bit more. Photos here: http://chowhound.chow.com/topics/892279#7998104

  • Breadcrumbs on March 25, 2013

    p. 116 Wonderful! Another favourite from this book. I doubled the quantity of chicken but used the same amt of marinade specified in the book with no ill effects. I really think that final drizzle of sesame oil is brilliant as it somehow deepens all the flavours in the dish. I liked that this wasn’t overly saucy and all the flavour seemed to be clinging to the ingredients in the dish. Next time I make this I’d like to add some water chestnuts for a little crunch. Quick and easy, this is one we’ll undoubtedly make again and again. I should note that I chopped vs sliced my garlic and ginger. Photos here: http://chowhound.chow.com/topics/892279#7967788

  • westminstr on April 01, 2013

    Really liked this dish. Try doubling it next time, and do add the peppers even if out of season.

  • PinchOfSalt on March 07, 2013

    Made this with chicken breast and red bell pepper, 'cause that is what I had on hand. Omitted the ground red pepper. Very tasty. What was in my wok matched the photo in the cookbook! Note that the marinade really becomes very thick - more of a paste than a liquid. Next time, maybe cut back on the potato starch.

  • Delys77 on March 27, 2013

    Pg. 116 We really liked this one. Doubled the chicken and the marinade, and went with the option of adding some red pepper. The dish is very well balanced if you leave all the other ingredients the same except for maybe pairing back the oil a touch and upping the green onions. Fabulous with a leafy green stir fry and some simple steamed jasmine rice.

  • Jojobuch on March 06, 2019

    Very quick, simple and tasty. I've made this twice now, once I only had pork shoulder to hand, and it also turned out very well.

  • Joyceeong on March 07, 2017

    Used a mixture of chicken thigh and chicken breast. Delicious stir-fry, quick and easy, perfect for a weeknight dinner with fluffy white rice. I use cornflour instead of potato flour, and only used half the amount calls for. I love black bean, so I've increased the amount by another half tablespoon. The next time, I would use a generous amount of coarse chili flakes instead of ground chilies, for that added spicy kick.

  • thecharlah on February 11, 2015

    One of my favorites - on regular rotation. Nice and spicy!

• Gong bao chicken with peanuts (Gong bao ji ding)

  • Agaillard on May 20, 2018

    I absolutely love this recipe, this is the first one I made from Fushia Dunlop, and still my favourite. Easy to make, ingrédients not too hard to find, delicious! I do reduce the chiles from 10 to 2 (low spicy tolerance..) For the peanuts, I wouldn't know about the smell, because I cheat and buy pre-roasted peanuts :/ I love the flavours of this dish though, the sauce, the Sichuan Pepper, and the peanuts is what sets it apart (in my opinion).

  • Kduncan on February 01, 2019

    Halved the peanuts, subbed regular peppers for sichuan pepper, and added a few more chiles, as we like our food spicy. Didn't have the smoke problem at all. Overall the SO like this dish a lot more than I did. I found it a bit one-dimensional compared to other quick stir-fry type recipes I've made from Fushia Dunlop recipes.

  • Dannausc on May 06, 2018

    It was good; different from what I’m used to. This Sichuan pepper gave it another dimension.

  • Bloominanglophile on August 29, 2014

    This was a delicious introduction to my first of Fuchsia Dunlop's cookbooks. I did scale back the chiles to 5 instead of 10, and it was plenty spicy for my family. I think I had read on a Chowhound thread where some people thought the amount of peanuts was excessive-- I thought the amount in this recipe was just fine.

  • thekitchenchronicles on November 10, 2014

    Love this recipe, but like Bloominanglophile said, 10 chiles is a LOT (and I like spicy food)- I was coughing from inhaling chile smoke for an hour after I made this! Full review here: http://www.thekitchenchronicles.com/2014/11/10/gong-bao-chicken-with-peanuts/

  • Astrid5555 on February 28, 2014

    Excellent! Made without chilli. Loved how the peanuts added some texture.

  • ellabee on February 21, 2015

    Easy, delicious, and warming for a snowy night. Made with about 3 chiles (all I had) and some very ancient Sichuan peppercorns, but still good heat and zing (added a couple of drops of chile sesame oil to make up for the chiles). Also added a half bell pepper, cubed just smaller than chicken, at the same time as the ginger, garlic, and scallions. Cut peanuts down to 1/2 cup, would go to 1/3 next time and break peanuts into halves before adding.

  • wcassity on May 14, 2018

    Not our favorite. And smoked up the house for hours!

• Everyday stir-fried chicken (Xiao jian ji)

  • Delys77 on November 28, 2013

    I tripled this recipe to serve 4. I used the celery but skipped the cucumber and used haricots verts instead. On the whole the dish was easy and tasty enough, but it didn't wow me. You need to be heavy handed with the spice and the soy.

  • Astrid5555 on January 08, 2017

    We did not care much for this recipe, it was quite bland. I usually love chicken thigh meat but I did not like it in this stir-fry. The vegetables were ok, but I will not make it again.

• Braised chicken with dried shiitake mushrooms (Xiang gu shao ji)

  • Astrid5555 on February 09, 2014

    Absolutely delicious and weeknight friendly. Cut the chicken bigger as per the other reviewer's suggestion. Will make again!

  • Delys77 on March 05, 2013

    Pg. 121 This is very good, super homey dish that is perfect for a cold winter evening. Takes about 1 hour so is quick enough for any evening and yields a very nice umami laced meal with rice and a sauteed greens. I would cut the mushroom back a touch next time and cut the chicken bigger so that it doesn't dry out.

• Braised chicken with chestnuts (Ban li shao ji)

  • Joyceeong on May 24, 2017

    We really like this dish. I browned the chicken in a wok, then transfer everything to a claypot to braise. Used vacuum-packed ready to eat chestnuts. Can be cooked advance, simply reheat just before serving. Great with fluffy white rice and a green veggie stir-fry

• Chicken livers with Chinese chives (Jiu cai chao ji gan)

  • Breadcrumbs on March 08, 2013

    p. 126 There’s no way I could have enticed mr bc to eat chicken livers but I had some Chinese chives so I decided to make this w boneless skinless chicken thighs instead. This produced a subtly seasoned dish that allowed the garlicky flavour of the chives to shine. I can imagine how the earthiness of the livers would enhance the dish. FD suggests you can serve this w additional ground chili though we just passed soya sauce at the table. This is a delicately flavoured, comforting dish. We quite enjoyed it. Photos here: http://chowhound.chow.com/topics/892279#7940810

  • Astrid5555 on January 05, 2017

    So simple, yet so flavorful. Had to substitute scallions for Chinese chives and added the optional chillil flakes, delicious! Husband just could not get enough of it. Kids happily declined and ate rice with soy sauce.

• Stir-fried eggs with tomatoes (Fan qie chao dan)

  • milgwimper on June 09, 2014

    I followed this recipe as written the first time and enjoyed it but it was a little sweet. I think it had to do with the tomatoes we used. We eat it for breakfast with rice as is it quick and delicious. In later renditions we omitted the sugar, and sometimes add ginger, garlic, green onions, all three or only one of the extra added ingredients. It is quite delicious.

  • adrienneyoung on May 24, 2017

    This is one of my all-time favorite meals. So easy to make and fast. Throw it on some rice and you've got breakfast or dinner. I eat it multiple times per week. I usually mix roma or similar sized tomatoes with cherry tomatoes for a good mix of goop to ooze out and make the sauce balanced with sweet tomatoey taste.

  • Breadcrumbs on March 25, 2013

    p. 128 - Tasty, quick and satisfying, this dish ticks all the boxes. This is a good recipe to have in your arsenal for those times when you’re “hungry now” and don’t want to be fussing in the kitchen. Growing up w British parents, fried tomatoes and fried eggs are by no means new to me. What’s different here is that the two are combined to produce a dish that is far greater than the sum of its parts. I served this w plain bruschetta which we used to mop up the lovely sauce. I used grape tomatoes cut in half since they’re what’s most flavourful at this time of year. They’re also very sweet so I skipped adding the sugar. We loved this, it’s a dish you could eat every day without tiring of it IMHO. I should add that my wok is fairly non-stick so I only used about 1.5 tbsp of oil (I used evoo). FD calls for 4tbsp which would have made this too oily for our tastes. Photos here: http://chowhound.chow.com/topics/892279#7948796

  • Joyceeong on June 05, 2017

    A simple and delicious egg dish. I added a handful of chopped cilantro at the end of cooking time, and it was delicious. Really quick and easy. I like the addition of the potato flour mixture stirred in at the end, as it makes the dish moist and a little silky. Already cook this dish a few times, my son's favourite!

  • Zosia on September 18, 2018

    Quick to make and quite delicious served with brown basmati rice. I doubled the recipe, used only 2 tbsp oil and omitted the sugar, which really wasn't needed with garden fresh tomatoes. I did make the slurry that transformed the juices into a silky sauce that coated everything.

  • lizbot2000 on May 24, 2017

    This is one of my all-time favorite meals. So easy to make and fast. Throw it on some rice and you've got breakfast or dinner. I eat it multiple times per week. I usually mix roma or similar sized tomatoes with cherry tomatoes for a good mix of goop to ooze out and make the sauce balanced with sweet tomatoey taste.

• Steamed eggs (Zheng shui dan)

  • sberes on February 26, 2019

    Excellent this will be a go to for work nights ! Works great in an instant pot !

• Steamed sea bass with ginger and spring onion (Qing zheng lu yu)

  • joneshayley on November 15, 2018

    Agree with previous review that this is lovely, but could be improved with a touch of fish sauce or lime juice.

  • smtucker on May 23, 2014

    Made with 2 local sea bass. 700 g total. Steamed in a bamboo steamer over the "old" wok. Very subtle, and delicious. Next time, substitute a bit of fresh lime juice for a bit of the soy sauce in the finishing sauce and use more than a pinch salt in the marinade. Served with rice, sweet and sour cabbage from Breath of a Wok, and some Wang dumplings.

• Sea bream in fish-fragrant sauce (Ji li jia xiang yu)

  • JoanN on June 18, 2013

    Used sauce from this recipe with fish-frying marinade from Sweet-and-Sour Fish ‘Tiles.' This was outstanding. Maybe too much stock. I boiled it down heavily for quite a while and still didn’t quite achieve what I would have described as the “thick, luxurious gravy” Dunlop calls for. Didn’t matter. The sauce was super. I hadn’t made rice since I figured the fried fish had sufficient calories for the day. Big mistake. Saved the leftover sauce and will probably have it for lunch over rice. But that’s tomorrow’s calories.

• Dry-braised fish with black bean and chilli (Dou la gan shao yu)

  • BlytheSpirit on March 01, 2014

    I have made this twice now and both times it has been a bit salty for my taste. I think the culprit is the Sichuan chili bean paste. I used a much less salty brand the second go-round but the salt was still a bit much. The flavors of this dish are otherwise SO tasty. I will definitely try this one more time and substitute fresh chili for the chili paste or else cut the portion of chili paste by at least half.

• Braised trout in chilli bean sauce (Dou ban yu)

  • RosieB on June 21, 2015

    This was delicious. I would make double quantity of sauce next time so that there is lots to soak into rice to serve. Relatively easy except dealing with the whole fish in the wok.

  • wcassity on December 16, 2013

    Very tasty. Lots of flavor, but not overwhelming heat for my young children. Easy to prepare.

• Sweet-and-sour fish 'tiles' (Tang cu wa kuai yu)

  • JoanN on July 04, 2013

    Fish-Fragrant Fish 'Tiles' is a variation on the original recipe using Sichuanese flavors. I used frozen mahi-mahi fillets from Costco and Better Than Bouillon. This was outstanding. Maybe too much stock. I boiled it down heavily for quite a while and still didn’t quite achieve what I would have described as the “thick, luxurious gravy” Dunlop calls for. Didn’t matter. The sauce was super. I hadn’t made rice since I figured the fried fish had sufficient calories for the day. Big mistake. Make rice to sop up the sauce.

  • urmami on August 22, 2016

    3.5 stars: 5 stars for sauce, 1 star for faulty batter instructions. Good news first: the sauce is OUTSTANDING - caramelized sugar and Chinkiang vinegar are a complex, heady match made in sweet-and-sour heaven, all the better for being dead easy. I was using really good fish, which the sauce elevated without overpowering. Amazing stuff, that sauce. Since luscious, super-fresh summer flounder fillets deserve gentler treatment than chopping up and deep-frying, I decided instead to lightly batter and pan-fry the fillets. This is how I discovered that the batter recipe/instructions need some serious tweaking: 4 tablespoons of potato flour is WAY too much for one egg! It must be a typo or a Brit-to-American conversion error, because Fuschia would never play us like that. Start with, like, 2 teaspoons and then work your way up or you will end up with a gummy wad of Play-Doh hermetically sealed to your whisk. Lovely.

  • shoffmann on April 30, 2017

    I will try the variations in the book before repeating. The fish was great, but I found the sauce to be too sweet. My husband (who has more of a sweet tooth) really enjoyed this one.

• Salt and pepper squid (Jiao yan you yu)

  • IvyManning on November 25, 2014

    This recipe sucks. The potato flour doesn't stick to squid, instead it just gets gummy and falls off once in the oil. I think the translation from Brit English to American is what is throwing it. Potato flour and potato starch are NOT the same thing. She calls for potato flour, but I think she actually means potato starch. In her pantry notes she says cornstarch works in a pinch, so she must be using potato starch. Ruined $10 worth of squid and made an utter wreck of the kitchen. I've found a number of her recipes to be less than precise. I'm going back to Nigella's salt and pepper squid recipe. Works much better.

  • Delys77 on October 07, 2013

    Pg. 144 I will definitely make this again as it went over quite well with my guests. That said I would definitely be very careful in my execution as my first try, while promising, was a ways off from what I have had in restaurants. I believe it is just because my oil was too hot at first, and then too cool for the second batch. Plus I crowded my squid. Lastly I dumped in a bit of potato flour with the last batch and it made for a very unappealing texture to some of the squid which got caked up. Lastly I think about 75% of the salt would be right.

  • BlytheSpirit on June 28, 2014

    I loved the flavors of this - very, very tasty. I reduced the salt a bit - making the salt/Sichuan pepper mixture a 50/50 ratio. Used corn starch because that is what I had on hand, but I don't think I dried the squid off enough before dredging them - the coating did not adhere as well for my second batch. Also think I had the oil too hot for the first batch and they were a bit rubbery. Will use a thermometer next time. I believe the problems I had were due to user error - This is one of two recipes I made with a gift of frozen squid and am very new to working with this ingredient.

• Stir-fried peas with chilli and Sichuan pepper (Qiang qing wan dou)

  • Bloominanglophile on January 10, 2015

    This was rather disappointing. Didn't use the full amount of chilis, used frozen peas, and my Sichuan peppercorns could be fresher--which probably contributed to some of the disappointment. Regardless, I don't think I would be satisfied with this under the best of circumstances/ingredients. The first recipe from this book that I haven't loved!

• Runner beans with black bean and chilli (Jia chang dao dou)

  • Delys77 on February 17, 2014

    Pg. 154 I love black beans so this was a big hit for me. I used some chilli flakes instead of the crushed dried chilli (same result so why not just use the flakes). With the green beans this came together very quickly and very easily and had a lovely heat, and smooth umami flavour from the black beans. I would double the recipe next time.

  • PinchOfSalt on January 27, 2013

    Quick, easy, and delicious. Made this with green beans (ends snipped, left whole), substituted a couple of re-hydrated dried chilies for the fresh chili called for in the recipe, and used a teaspoon each of chopped garlic and ginger (and no whole garlic clove). An instant favorite! (Note that in the US edition the English title of this recipe is Green or Romano beans with black bean and chilli.)

  • sosayi on January 25, 2018

    Quick, easy and delicious. I cut back on dried chile to make it toddler friendly and it was devoured. I also just used trimmed green beans. I'd definitely repeat.

  • Joyceeong on July 13, 2017

    Delicious stir-fry dish. I've used more garlic and ginger, minced them instead of sliced. Microwave the sliced beans for two minutes instead of boiling them. This dish goes into my list of "everyday rotation dishes".

• Mangetout with Chinese wind-dried sausage (Xiang chang chao he lan dou)

  • Delys77 on March 11, 2013

    Pg. 156 Very different than many of the other recipes in this book as it doesn't call for blackbean or chilli of any sort. Nice as a side or a lunch with rice since the sausage gives it some substance. The lap cheong are slightly sweet and pair very well with the shaoxing and sugar dressing. Also the ginger adds a nice little bite.

• Broad beans with preserved mustard greens (Ya cai chao can dou)

  • krista_jo on August 20, 2018

    I used frozen broad beans, which have less flavour than fresh but are all I can get this time of year. The frozen beans are precooked so I skipped the blanching step. The combination of the salty, umami-flavoured ya cai with a smidge 'too much' oil surprisingly created a bacon-y taste. This was delicious!

• Blanched choy sum with sizzling oil (You lin cai xin)

  • westminstr on April 01, 2013

    Easy and delicious preparation.

  • Delys77 on March 05, 2013

    Pg. 168 Perfect cantonese style greens. We used Yu Choi instead of choi sum and it was perfect. The ginger and green onions are just cooked by the hot oil treatment and they perfume the whole dish, very easy and very tasty.

  • Bloominanglophile on August 29, 2014

    Of the three dishes that I made from this cookbook for dinner (including Gong Bao Chicken and the Stir-Fried Oyster and Shittake Mushrooms), my husband and daughter thought this dish was the best. Can't beat those Asian greens! Leftovers can also be utilized in several other recipes from this book, so you might consider making a bit more than originally planned.

  • rionafaith on August 24, 2017

    Simple but delicious. Perfect easy side to accompany any Chinese dish.

• Spinach with chilli and fermented tofu (Jiao si fu ru chao bo cai)

  • BlytheSpirit on March 01, 2014

    I am not going to rate this recipe because I heartily disliked the fermented tofu, which I found to be fetid and acrid in the extreme. It was as if the spinach was smothered in rotten milk. Am unfamiliar with this ingredient so not sure if this was just not a good fermented tofu - or if this is just a personal preference.

  • krista_jo on June 13, 2016

    I don't care for red fermented tofu (oddly sweet) but white fermented tofu is delicious! Blue cheese is the best description but it is quite different. A very easy way to add a savoury, tangy, umami flavour to otherwise plain greens. Recommended!

• Stir-fried greens with dried shrimps (Bao xin cai chao xia pi)

  • westminstr on September 19, 2013

    Made with 1 pound slivered baby bok choy and 4T shrimp powder (leftover from Burma). It was good but very shrimpy - maybe use a bit less next time.

  • Snopes on May 21, 2016

    I cut the shrimp to 1 tablespoon from 6 and thought it was plenty "shrimpy."

  • Mtetpon on February 16, 2019

    I used Napa cabbage and loved this dish.

• Stir-fried broccoli with chilli and Sichuan pepper (Qiang xi nan hua cai)

  • LouiseQuasiChef on December 16, 2018

    Not being content with choosing garlic OR hot peppers, I went with a combo, which was very delicious! Blanched broccoli with oil as directed, and then quick sauté of sliced garlic and birds eye peppers reconstituted in hot water, and then broccoli. Served over steamed (reheated brown rice) with salt. Yum! Cheap and delicious. I am gonna get me some szechuan peppercorns!

  • westminstr on February 25, 2013

    Very simple and quite good.

  • HarlanH on December 14, 2013

    Simple but good. You can microwave the broccoli in a wide dish, covered with plastic wrap, for about 2 minutes, instead of boiling water for the blanching step.

  • Delys77 on March 11, 2013

    Be very careful not to burn the chillies as this results in an off taste. Overall very simple and pretty good, but make sure to salt at the end or it will be a little bland.

• Stir-fried broccoli with garlic

  • smtucker on February 04, 2015

    Used this basic and simple recipe as the inspiration for last night's dinner. Used a head of napa cabbage instead of the broccoli. Added some salt and pepper to the cabbage to "brine" while it sat in a bowl waiting to be cooked. Also added some onion and shallots with the garlic. Strangely, this was one of the best cabbage recipes ever.

  • Zosia on October 11, 2014

    An easy and delicious side. I didn't blanch my vegetables before stir-frying them until I cooked from this book and now wouldn't do it any other way; they always turn out perfectly.

• Baby pak choy in superior stock (Shang tang bai cai miao)

  • Breadcrumbs on March 08, 2013

    p. 176 - Beautiful dish! I was delighted to find pea shoots (a suggested substitute for pak choy) at our local Asian market and in looking through the book, I selected this recipe because it seemed like the other flavours in the dish would work well w the delicate flavour of pea shoots. I made some chicken stock the same day and I’d added a couple of star anise to the pot so the broth has some lovely anis undertones that seemed to scream “springtime” when combined w the fresh flavour of peas. This is the first occasion I’ve had to use pea shoots and I’ll now be seeking them out at every opportunity, as I loved their flavour and hearty texture. We served this as a side dish along w the Beef w Black Beans and Chili and it was a nice contrast of flavours and textures along w our steamed brown jasmine rice. This dish will only be as good as the stock you use. Yummy! Photos here: http://chowhound.chow.com/topics/892280#7940834

  • Delys77 on October 07, 2013

    Pg. 176 Wasn't sure if I should make a note as I didn't follow the recipe as much as I used it for inspiration. I had some lovely baby shanghai bok choy which I lightly blanched and then I made a broth from some regular chicken stock which was augmented by chicken bones, a little piece of prosciutto which stood in for the pork ribs, star anise, goji berries, chinese red dates, ginger, and lots of green onion. The result was a delicious broth which turned the bok choy into a light pre dinner soup. Lovely!

• Stir-fried choy sum with ginger and garlic (Chao cai xin)

  • rionafaith on September 03, 2018

    p. 177 -- The most basic way to cook simple Chinese stir-fried greens, but delicious and a bright, crisp accompaniment to any dish. I am not sure the tiny amount of sugar adds anything?

• Stir-fried chopped choy sum (Bo bo cai xin)

  • Zosia on February 08, 2014

    Nicely flavoured single vegetable stir fry recipe that uses an interesting dry-frying method to ensure proper cooking of the blanched vegetable. Would work with bok choy etc.

  • Joyceeong on March 11, 2017

    I'm intrigued with the method of stir-frying this veggie. The choy sum is first blanched, chopped, then stir-fry briefly in a dry wok to release its moisture. And it is then ready to be stir-fried with ginger and garlic. Simple and tasty, great as part of a meal with rice and some other main dish.

  • Delys77 on November 12, 2013

    Pretty good little recipe. Makes it much easier to get the right texture on the greens. Good balance of ginger and garlic plus chilli

• Pak choy with fresh shiitake (Xiang gu xiao bai cai)

  • Delys77 on March 21, 2013

    Very simple dish that relies a lot on the umami of the mushrooms to give it a lift. SO was not a big fan as he doesn't like the textures of fresh or dried Shiitake.

  • Breadcrumbs on March 25, 2013

    p. 180 - We enjoyed it very much. I used baby pak choy and fresh shitake. Since my time was tight this evening, I quick steamed the pak choy in the microwave while I stir-fried the mushrooms (which I didn’t pre-cook at all), garlic and ginger. This is full of fresh flavours and once again, the potato flour slurry makes for a satiny sauce. I did drizzle w a very light touch of soy over the plated dish. This was a nice accompaniment to our roasted salmon and the egg-fried rice from this book. Photos here: http://chowhound.chow.com/topics/892280#7950238

  • Joyceeong on June 28, 2017

    A simple and really nice veggie dish. I microwave the pak choy for 2 minutes instead of blanching them. Did not blanch the fresh shiitake either. Stir fry the shiitake with the ginger and garlic for 2 minutes, then add in the pak choy.

  • Dannausc on May 06, 2018

    Good and easy.

• Chinese broccoli in ginger sauce (Jiang zhi jie lan)

  • Breadcrumbs on March 25, 2013

    p. 182 - We really enjoyed this and mr bc even had seconds…unheard of when it comes to leafy greens! It’s amazing how a little bit of sugar can go such a long way in lifting the flavours of the greens. The leaves had all been kissed w a hint of sweetness and the punch of the ginger really enhanced the fresh flavours. Photos here: http://chowhound.chow.com/topics/892280#7945949

  • Delys77 on March 25, 2013

    This might be very good with Choi sum as I liked the ginger sauce, but the gai lan are bit to bitter for my taste.

• Chinese cabbage with vinegar (Cu liu bai cai)

  • Delys77 on March 01, 2013

    Pg. 189 Very simple dish with a relatively simply flavour. Not bad per se, just not special. I think the thickening is unnecessary since there is very little sauce to speak of already.

  • Bloominanglophile on October 09, 2014

    This is a very simple cabbage preparation, but I enjoyed it's mild flavor. I didn't blanch the cabbage, but put the thicker-stemmed pieces in the wok to cook a little longer than the rest.

• Stir-fried romaine lettuce (Qing chao sheng cai)

  • Joyceeong on May 24, 2017

    Really a simple stir-fry, I thought this dish does not really need a recipe! Added two cloves chopped garlic, saute till fragrant, then stir in the veggies. A good accompaniment to a Chinese meal. Had this with rice and another dish from this book, Braised Chicken with Chestnuts.

• Twice-cooked Swiss chard (Hui guo niu pi cai)

  • Delys77 on February 11, 2014

    Pg. 186 Overall I thought this dish had too much ginger and a was a bit too saucy. It wasn't bad per se, just needed to have a thicker sauce and perhaps less ginger. Wouldn't necessarily repeat.

• Smothered rainbow chard with garlic (Men cai hong cai)

  • westminstr on April 01, 2013

    I made this with yu choi. My default method of cooking greens, it works well and would work in any style of menu, just use a different type of oil.

• Sichuanese 'send-the-rice-down' chopped celery with minced beef (Jia chang rou mo qin cai)

  • westminstr on October 15, 2014

    I made this with double the beef, which gives a better amount of food for a main dish and also helped to "send the celery down." (mine was from the farm and strongly flavored, very similar to chinese celery) I liked the dish but my family was not in love. I made in two batches, one regular for adults and one very mild with less celery for the kids. Used 1/2 tbsp chili bean paste and my son still complained it was too spicy, I should have cut back on the ginger as well I think.

  • Delys77 on June 17, 2013

    Pg. 194 Made this with the chinese celery and it definitely gives it a fragrant aromatic edge. Overall quite good but much better as a supporting dish than as a main. Would work well as a multi course meal as it is very easy to make.

  • sosayi on April 17, 2017

    I probably make this dish once a month, which is shockingly regular for me. It's a quick, easy and simple dish that pretty much uses pantry staples (minus the meat). We generally double the recipe, which tends to use a whole, large head of regular celery and is perfect as a whole meal for two (with leftovers for my lunch!). We also sub in pork for the beef, as suggested as a possibility in the head note. I also cut down (maybe half?) on the doubanjiang, as I'm a wimp, but even that's pretty spicy. Served with brown rice, this is a great healthy dinner and I seriously love this dish!

  • helskitchenvt on August 08, 2016

    Unlike the other commenters, I couldn't find Chinese celery or a local strongly flavored celery, so I actually upped the celery, spiced a little more strongly (made it quite spicy, actually) and added fermented black beans (I also didn't have kids eating it, which helps). Worked really well and used up a lot of celery while at the same time no one complained about not having enough meat. I served it as part of a largely vegetarian dinner.

• Stir-fried celery with lily bulb and macadamia nuts (Xian bai he chao su)

  • HarlanH on June 24, 2017

    Chinese celery (vs usual supermarket celery) is outstanding in this dish, and it's great even without the lily bulbs. Note that instead of blanching the celery, microwaving it for a few minutes in a covered dish works well too and is easier and faster.

• Stir-fried Chinese chives with pork slivers (Jiu cai rou si)

  • westminstr on January 28, 2014

    I had made this dish back in May with greenmarket chives and pork and liked it pretty well. I recently made it again with chinese chives and the same pork but this time found it a bit disappointing/flat. I didn't have potato/corn starch so the sauce was thin, but I'm not sure that was it. I think I just wanted a more vibrant flavor.

  • Breadcrumbs on March 25, 2013

    p. 200 - Delicious! - STIR-FRIED CHINESE CHIVES (FLOWERING CHIVES) WITH PORK (BEEF) SLIVERS – p. 200 This was an absolutely lovely, simple dish that does a beautiful job of letting each of the key ingredients shine. I made FD’s “Variation” as I managed to find some incredibly aromatic flowering chives. I also picked up some slivered sirloin so beef it was. The fresh flavours of the garlicky chives really accented the deep earthy flavours of the meat. The slivers of meat literally melted in our mouths and somehow the flavour reminded us of grilled steak. Not sure if the marinade may have played a role in this. In any event, this was a delicious and light dish. We served it along w some steamed brown rice and some sautéed bok choy. We have another hit on our hands folks! Photos here: http://chowhound.chow.com/topics/892280#7967820

  • stockholm28 on March 16, 2014

    This was surprising as it was better than I expected based on the small number of ingredients. It was super easy ... less than 10 minutes of prep and a quick stir fry. It is a good, simple dish.

• Chinese chives with smoked tofu (Jiu cai chao xiang gan)

  • sosayi on June 05, 2018

    A quick and easy weeknight meal. I used a mix of scallions and Chinese/garlic chives (to use up what I had on hand and not deplete my entire chive plant), doubled the smoked tofu, and added some celery (based on some comments in her recipe headnote). Instead of just adding salt, I added some light soy, as well, for a bit of flavor boost. Nice, simple, savory flavor that went well with the Radishes in Chili-Oil Sauce.

• Stir-fried yellow chives with venison slivers (Jiu huang lu rou si)

  • Delys77 on March 08, 2013

    Pg. 202 This comes together with about 10 minutes of prep and about 5 minutes of cooking. Very quick, simple and relatively flavourful. Not necessarily her most complex dish but nice for lunch or a meal for two with some steamed rice and maybe a sauteed vegetable. I used beef instead of venison and it was good. Not company worthy but good for a simple dinner at home.

• Fish-fragrant aubergines (Yu xiang qie zi)

  • Bloominanglophile on November 13, 2016

    This is so delicious that I would be happy with this and a scoop of rice for a meal. My eggplant avoiding husband and daughter both enjoyed it, also!

  • PinchOfSalt on January 30, 2013

    Made this vegetarian by using water instead of chicken broth. Yum! There's a minimum of preparation needed for this recipe, especially if you have jars of chopped ginger and garlic in the fridge. A great choice for a weeknight meal.

  • Lu1950s on April 20, 2018

    This did NOT work for us. I roasted the eggplant according to her alternative directions. The eggplant skin was tough and kept separating from the flesh. The flesh was mushy (maybe we just don't like eggplant...I'm not sure). I won't make this again.

  • marry_bellows on July 27, 2014

    Simple and delicious... even though a bit greasy.

• Hangzhou aubergines (Rou mo qie zi)

  • Joyceeong on June 10, 2017

    Delicious dish. I use the minimal of oil to fry the aubergines. Just a layer of oil in the wok, just enough to fry on one side of the aubergines, then turn them over to fry the other side. I added a little more of the sweet fermented sauce, and soy sauce. Taste as you cook, to your liking. Will definitely be cooking this again!

  • LizzieLozza on May 03, 2018

    Easy to turn this into a ten minute supper if you buy Waitrose's frozen chargrilled aubergine slices

• Stir-fried green pepper with pork slivers (Qing jiao rou si)

  • Delys77 on March 27, 2013

    Pg. 215 The dish is ok but you have to really love green peppers as it is the dominant flavour. Perhaps with a bit of chilli as well as red pepper mixed in.

• Stir-fried green pepper with tofu

  • dtremit on August 07, 2018

    One of our fallback dishes. Very good as written, but excellent with some variations. Smoked tofu is wonderful, and poblano peppers (while not authentic) are our favorite. Also an excellent dish to showcase whole or halved shishito peppers.

• Stir-fried cucumber with wood ear (Huang gua mu'er)

  • RosieB on August 30, 2015

    Fantastic dish. Easy to prep and even quicker to cook. Made this as part of a banquet. Everyone loved it.

• Sweet and sour courgettes (Tang cu yi da li gua)

  • Bloominanglophile on October 07, 2014

    This recipe tastes a lot like Madhur Jaffrey's "Zucchini Stir-Fried w/Garlic" from her World-of-the-East Vegetarian Cooking, which I have been making for years. Mrs. Jaffrey slices her zucchini into batons and uses dry sherry instead of vinegar. Both versions result in a simple but satisfying side dish for a quick Chinese meal.

  • shoffmann on August 18, 2017

    This was good and simple, nothing special, but this might have been my fault. After salting the zucchini for 30 minutes, I tried squeezing out liquid, but I wasn't able to drain much. The final dish ended up being quite watery. In hindsight, I think I would drain some of the liquid from the pan before seasoning with the vinegar and sugar.

• Rustic steamed squash with spicy black bean sauce (Xiang cun nan gua)

  • sosayi on October 29, 2018

    This dish was really delicious: lots of complex flavor, but quite easy to prepare. I followed the recipe exactly, except for needing to steam the squash for more time than called for in the recipe. I probably added at least 10 minutes. That could be on me (not cutting squash quite thin enough or not using a shallow/wide enough bowl), but something to note.

• Stir-fried potato slivers with chilli and Sichuan pepper (Qiang tu dou si)

  • dtremit on August 07, 2018

    This style of "al dente" potato is a bit surprising at first, but it really has grown on us. Take care not to burn the chilies and oil at the beginning. A good counterpoint to saucy dishes.

• Stir-fried potato slivers with vinegar

  • mcvl on August 19, 2013

    Look, I wish I had gone to cooking school in China and learned fabulous knife skills, but my life went in a different direction, so I cut the potatoes with the finest slicing blade in my Cuisinart and never cut them any smaller. The texture is different, of course, but still scrumptious.

• Stir-fried oyster and shiitake mushrooms with garlic (Su chao shuang gu)

  • britt on April 22, 2013

    I agree this is very good. And simple. For stock I used a tiny bit of light soy sauce and toasted sesame oil in water as Dunlop suggests on the vegetarian stock page. Worked great.

  • Breadcrumbs on March 25, 2013

    p. 232 - So few ingredients, so much flavour. This was a hit my friends, we loved it! I used King Oyster mushrooms and Shitake for this dish and it was truly scrumptious. I made my own stock because I’d seen a few chicken recipes at the front of the book that called for cooked chicken. I added a star anise to the pot of water w my chx and we loved the flavour it brought. I thought the combination of mushrooms w spring onions was brilliant and something I’d never thought to do before. It was a surprisingly rich and hearty dish for pure veggies…especially w those meaty King Oysters. I could eat this morning noon and night. Tonight I added some of my leftovers to the red braised beef and it was sensational. Highly recommend this one! Photos here: http://chowhound.chow.com/topics/892280#7947978

  • westminstr on April 01, 2013

    Really loved this dish. A very versatile preparation that would work with a variety of cuisines, just change the cooking fat if making it as part of a non-asian dinner.

  • Bloominanglophile on August 29, 2014

    I'm afraid my husband and daughter didn't love this dish--it was the slippery texture of the oyster mushrooms that kind of put them off. The texture didn't bother me, but the fact that I forgot to season the dish sure did. Happens sometimes when you're juggling several Chinese dishes and trying to time everything just right! Oh well, next time!

• Stir-fried oyster mushrooms with chicken (Ping gu ji pian)

  • westminstr on February 25, 2013

    I made this recipe using half oysters and half shiitakes and leftover roast chicken. It was simple yet very flavorful. If doing again like this, I would start the shiitakes a bit before the oysters as they take a bit longer to cook, and I would just stir the chicken in at the end. The precooked chicken stuck to the bottom of my pan, so it would have been better added with more liquid in the pan.

  • Astrid5555 on March 01, 2019

    We found this rather bland so I added some soy sauce, toasted sesame oil and cilantro and everybody happily ate this dish in the end.

• Vegetarian 'gong bao chicken' (Gong bao di jing [Su])

  • shoffmann on April 02, 2017

    We really enjoyed this. I don't like peanuts so I subbed cashews, and I used dried chiles I had on hand instead of the Sichuan chiles, but otherwise followed the recipe as written. It was sticky, sweet and a bit spicy.

• Sour and hot mushroom soup (Suan la shan zhen tang)

  • Baxter850 on February 08, 2018

    Salty perfect goodness.

  • Delys77 on January 22, 2015

    For me this was not a successful dish. I'm not sure what I was thinking because I don't particularly like mushrooms that aren't well browned. This recipe calls for you to sauté a large number of mushrooms until partially cooked and then put them in the soup. The result is a large bowl of spongy mushrooms, that even if they were browned would have turned to mush in the soup.

• Soup with vegetables and meatballs (Yuan zi tang)

  • Zosia on January 31, 2014

    Easy and delicious. The meatballs were simple but flavourful even made with extra lean pork. I may one day be ambitious enough to try to shape them in the traditional manner but a small cookie scoop dipped in cold water worked perfectly. I made this with bok choy and enoki mushrooms.

• Plain brown rice (Cao mi fan)

  • Zosia on June 26, 2014

    This method of first boiling, then steaming pre-soaked rice produced a (huge) pot of perfectly cooked rice (which in my home would easily feed 10 people!). I used vegetable stock instead of water for extra flavour.

• Egg-fried rice (Dan chao fan)

  • Breadcrumbs on March 25, 2013

    p. 257 - This makes for a quick and tasty fried rice. Prep is simple, especially if you already have cooked rice on hand, which we did. Oil is placed in a hot wok and beaten eggs are swirled in to cover the bottom of the pan. When the bottom of the eggs has cooked and the tops are still runny, rice is added and incorporated. Once the rice is piping hot, light soy and or salt are added to taste. Sliced spring onion and a tsp of sesame oil are added just prior to plating. As it happened, I had a handful of the mushroom dish left over from another meal so I tossed those in here as well. Rice is nice!! - with a nod to my Godson whose face used to light up whenever I made him rice for dinner. His Mom never cooked it so the first time I served it to him, I said “mmmm, rice is nice” - he agreed and to this day, he’ll still say that if I make rice w dinner! Photos here: http://chowhound.chow.com/topics/892281#7950255

• Green fried rice

  • Tiganna on August 20, 2017

    Very simple, almost not a recipe, but effective and tasty. My eggs went from zero to almost done very quickly - so keep the rice close so it can be added almost immediately. I added some more vegetables to turn into a full meal (spinach and green beans) which worked well.

• Soupy rice with pork and beans (Shang hai pao fan)

  • Bloominanglophile on May 02, 2015

    The name of this recipe should be Soupy Rice with Pork and Greens, not Pork and Beans! Anyway, this is a great simple soup to prepare when you're feeling under the weather. And quick--should take no more than about 45 minutes tops! I think we got 4 servings from this recipe (I did add some leftover chicken).

• Rice-cooked vegetables and rice-cooked pork (Fan wu cai)

  • Barb_N on March 25, 2015

    I have made this a couple times- the rice absorbs the pork flavor, and the eggplant becomes very soft. I served it with a highly seasoned stir fry so it didn't need any additional sauce. So tasty and easy- layer everything in the rice cooker and walk away.

• Spicy buckwheat noodles (Suan la qiao mian)

  • Joyceeong on June 13, 2017

    We love this noodle for its simplicity, yet very tasty. I've made the Chilli Oil, also from this book. Fabulous! There's a request from my family to make this noodle again.

  • Delys77 on January 08, 2014

    Quick and easy recipe that would be equally good cold or hot. Make sure to rinse your noodles before tossing as I didn't rinse mine and they were a touch gummy. You definitely need the chilli oil to balance the sweetness. My oil is quite tame so I went with the full amount, plus I sauteed a little cabbage and added it to the dish.

• Mrs Yu's sweet and spicy cold noodles (Yu lao shi lang mian)

  • Bloominanglophile on August 27, 2015

    This was a delicious bowl of noodles, even if it didn't look all that attractive (due to the sesame paste). The paste resisted mixing, just like natural peanut butter and tahini. However, it was really grainy, hence the dish's lack of charm. Didn't affect the flavor, though. Hoisin pork was subbed for the chicken, with good results (getting creative with leftovers). I didn't dry my noodles or coat them with oil, as I was trying to hurry and get this made for lunch. Maybe some day when I can plan ahead of time!

  • helskitchenvt on August 08, 2016

    Really delicious. I didn't have the same problem with tahini paste as the other commenter (I think maybe it's different with different brands) and I did dry the noodles as instructed - I have no idea if it made a difference. One thing that matters is finding the correct Chinese noodles, I subbed spaghetti once and regretted it (it was fine, but not nearly as good). I also find that tea-smoked fish works well with these for a fancy lunch http://www.seriouseats.com/recipes/2010/11/tea-smoked-fish-recipe.html

• Shanghai noodles with dried shrimp and spring onion oil (Kai yang cong you mian)

  • Dannausc on May 06, 2018

    Really easy and good.

• Zhajiang noodles (Zha jiang mian)

  • Delys77 on March 21, 2013

    Pg. 276 this was very tasty if a little fiddly with all the blanching of the veggies. Comes together very easily otherwise and has a great flavour with a sweetness from the tian mian jiang and a spicy note from the anise and peppercorn oil. Lots of veggies make this a very hearty and healthy meal.

• Xie laoban's dan dan noodles (Niu rou dan dan mian)

  • Delys77 on January 19, 2015

    This one isn't for us. I felt the sesame and soy were just too much, and the only other component was burning heat.

  • Snopes on November 29, 2015

    Interestingly, this recipe, which is supposed to be the recreation of the dan dan noodles in a favorite restaurant in Chengdu, is far heavier on sesame paste and spice than the exact same recipe in Dunlop's earlier "Land of Plenty" cookbook. I prefer the lighter version in "Land of Plenty."

• Vegetarian dan dan noodles

  • shoffmann on April 20, 2017

    We really enjoyed this vegetarian variation on the dan dan noodles. I got everything else prepped, and started heating the water for the noodles while the shiitake mushroom soaked which made the dish came together quickly. The noodles were quite salty -- not too salty, but definitely near my limit.

• Classic dan dan noodles (Dan dan mian)

  • shoffmann on November 18, 2018

    Noodles were a bit oily - would cut back the cooking oil a bit if I make again.

  • Barb_N on April 02, 2014

    I made this with Cantonese egg noodles shaped as single serving nests- they did not stay that way when cooked. Made the sauce as written though I cut way down on the chile- 1/2 tsp per person- could have been spicier; next time I will use less soy sauce and more noodle water to decrease the saltiness.

  • Bloominanglophile on August 29, 2014

    I have prepared this dish at least 4 times to date--I just love it. With leftover greens it is a quick, delicious meal in a bowl. I did cut back the cooking oil to 1 Tbsp, and the chili oil WAY back to 1/2 TBSP as mine is so EXTREMELY spicy!!!

• Chef Chen Dailu's spicy sesame noodles (Hong you su mian)

  • Delys77 on November 12, 2013

    Agree with breadcrumbs that this is a bit dry but was very tasty. Used rice noodles but I think buckwheat would have a much better texture and would compliment the sesame better. Overall however this was a very good dish.

  • Breadcrumbs on March 25, 2013

    p. 282 - Yum! Unlike many noodle dishes, I’d describe this as a dry noodle dish in that it’s not saucy. That said, don’t let the lack of sauce fool you because what these lack in wet, they more than make up for in flavour. There aren’t many ingredients in this sauce but each on brings more than its worth to the party and in the end, this recipe produces a super-delicious dish. I sprinkled some toasted sesame seeds atop and mr bc had some chicken w his. I think they’d be great w a runny fried egg too. Dee-lish! Photos here: http://chowhound.chow.com/topics/892281#7948048

  • adrienneyoung on April 06, 2014

    Promising, but a bit of a one-note wonder: Chili heat, and not much else can get through. Hold back on the chili oil to begin with, and up the soy sauce, vinegar, sesame oil, maybe sesame paste.

• Buckwheat noodles with red-braised beef (Niu tou qiao mian)

  • Breadcrumbs on March 25, 2013

    p. 286 - I made the Red Braised Beef earlier this month then reserved and froze enough to make this dish. I had the buckwheat noodles required and they cook in 5 mins. While the noodles cooked I warmed some stock. Warmed stock is placed in a bowl along w light soy sauce and some chili oil. Cooked noodles are placed atop. Note that Fuchsia suggests you rinse the noodles. I did not and also didn’t notice any issue w skipping this step. The warmed red braised beef is then plated atop the noodles and the dish is garnished w chopped Chinese celery. We loved this dish. The nutty flavoured noodles were slippery and slurpy. The combination of the broth and the red braised beef sauce was wonderfully fragrant and flavourful, and the Chinese celery was a delightful surprise. We’ve never had this celery before and we loved its fresh, bright flavours. This was a perfectly balanced delicious dish. Photo here: http://chowhound.chow.com/topics/892281#7964961

• Fuschia's emergency midnight noodles (Fu xia fang bian mian)

  • Bloominanglophile on August 29, 2014

    I just made this for my lunch with the optional fried egg and olive vegetable. All the flavors complemented each other beautifully--so glad I tried this! I also like how you can, if needed, mix each person's sauce to their taste in separate bowls. My daughter can't tolerate much spice, but this recipe makes that easy to deal with.

  • Zosia on February 08, 2014

    Served with stir-fried choy sum (page 178) and topped with a fried egg, these flavourful noodles made a quick and delicious supper that was a nice change from my usual Italian-inspired pasta dishes.

  • Rinshin on August 23, 2016

    This simple noodle dish may be appropriate for those who love searing, hot, spicy, mind-blowing food. I reduced the amount of my own homemade chili oil with bits to half called for and it was way, way too spicy for me. Dunlop's taste must run towards very spicy foods and I'll remember next time to even notch down further on her recipes. Besides the searing heat, there really wasn't much going on with the taste. I topped it with a fried egg as suggested and Japanese seaweed condiment (black) and takanazuke which is pickled mustard leaves since I did not have black olive vegetable shown on this photo.

• Sichuanese wontons in chilli oil sauce (Hong you chao shou)

  • Delys77 on March 05, 2013

    Pg. 292 The dumplings were a bit hard to put together, but that is because I'm all thumbs. I ended up going with her suggestion of just doing a ravioli style triangle and it was perfect. Filling is very nice, cooking technique is fun, and the sauce is a perfect match. Put it all together and these are delicious.

  • raybun on October 02, 2016

    I doubled the recipe for 2 adults and a hungry 9 yr old, served as a main meal. From start to finish they took me less than 45 to make and shape, quicker than delivery where I live and the flavour is so superior. You can easily adapt the filling with other spices and herbs. I used a little dumpling press thing I got on Amazon for a couple of bucks that made the job even easier. 5* *just noticed the ingredient list on EYB and the ingredients in the online recipe link are not the same!

  • rionafaith on October 16, 2016

    p. 292 -- My grocery store was out of ground pork so I used ground chicken, and I doubled the recipe because I wasn't about to deal with this half an egg nonsense (really?), but otherwise made as written. Definitely take the time to make the sweet aromatic soy, it totally made the sauce. Assembling the wontons is not that hard -- even my BF got the hang of it after a few tries, and he is really not very good at that kind of thing, so if he can do it you can too. Possible error: the actual recipe states to put 1 tsp of filling in each wonton wrapper, but on the next page with the photos illustrating the technique the text says 1 TBSP... I put somewhere in between, a full tbsp was overflowing and hard to wrap but a tsp didn't really seem like enough. Whatever! The boiling method is a bit odd, she has you keep adding cold water to the pot and then bringing back to a boil, which I thought was weird, but it worked fine. We totally devoured these.

• Hangzhou wontons in soup

  • joneshayley on February 04, 2019

    A soothing bowl of soup, that comforts and nourishes on a cold winter's night. I added some extra vegetables (shaved carrots and mangetout) to make it more of a “complete” meal. The whole family enjoyed it.

• Chilli oil

  • Bloominanglophile on August 29, 2014

    I made this with Japones that I bought from the Savory Spice Shop. WOW!!! We had to open windows while it was cooking--just a warning. The resulting oil is so hot that I have to cut back the amount used to at least 1/4 of that suggested.

  • rionafaith on October 15, 2016

    Made this from what I THINK were dried "facing heaven" chilies (in a packet marked "Fishwell" brand). Though I practically needed a gas mask when toasting and grinding them (I pulsed in a spice grinder/mini food processor), the resulting oil is delicious and I'm excited to use it in so many of the recipes in this book. Mine isn't quite as beautiful of a red color as in the photo, it's more amber-y, but maybe it will deepen with time?

  • Joyceeong on June 13, 2017

    I really love this Chilli Oil. I've used Korean red chilli flakes, the type that is used for making kimchi. They are not overly spicy, with just the right amount of heat, and they give a beautiful red hue to the oil. I like the toasty fragrant aroma from the chilli and the sesame seeds. I'm looking forward to try the various recipes that uses this oil.

• Sweet aromatic soy sauce

  • rionafaith on October 16, 2016

    p. 322 -- Delicious dipping sauce, absolutely essential for serving with the wontons with chili oil on p. 292, and I'd like to try it with other dumplings as well. Sweet, salty, and herbacious/medicinal all at the same time. Takes about half an hour to make, but almost all of that is just letting the sauce simmer on the stove... it's really dead simple.

• Boston Globe by T. Susan Chang

  ...a workhorse of a book for everyday Chinese cooking...And with a few exceptions (dan dan noodles, for example)...there’s very little overlap with her previous publications.

  Full review

• Epicurious

  Q&A with author, Fuchsia Dunlop.

  Full review