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Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop

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Notes about this book

  • PrincessK on January 15, 2012

    Weeknight quick: Chicken with Vinegar Dry-Fried Chicken 'Tai-Bai Chicken Dry-Fried Green Beans both of the Dan-Dan noodle recipes I make the Dry-Fried and Tai-Bai chicken recipes so often that I now keep Costco skinless/boneless chicken thighs in the freezer.

Notes about Recipes in this book

  • Traditional dan dan noodles

    • twoyolks on January 17, 2013

      The preserved vegetables make this very sour. It's also quite spicy.

  • Xie Laoban's dan dan noodles

    • thecharlah on June 15, 2015

      One of my favorite recipes of all time. I could happily eat these every week.

    • Snopes on November 29, 2015

      Dunlop changed this recipe fairly radically in her later cookbook "Every Grain of Rice." I prefer this version, which is much lighter, to the revised version.

    • clcorbi on January 14, 2017

      I think this is the first recipe I've tried from LoP that I actually found a bit too spicy! Which surprised me as I really love spicy food. I did include the full 1t of Sichuan peppercorns, but I think what really got to me was all the chile oil. Spiciness aside, these noodles are delicious. I had the leftovers the next day and found that the flavor had toned down slightly, and I really enjoyed them then. I will definitely try this recipe again, decreasing the chile oil slightly. This makes for an EXTREMELY speedy weeknight dinner as there is basically no chopping.

  • "Long" wonton dumplings

    • mfto on January 23, 2012

      p 104 chowhound I had such success making the potstickers in advance and freezing them, that I did the same with these. Unfortunately, it didn't work out so well. The filling is so loose and wet, that even dusted with cornstarch, it oozed a bit and made everything sticky. Along with other ingredients (egg, sesame oil, salt and pepper), there's a lot of liquid added to the pound of ground pork - 1/2 cup of ginger-soaked water, 2 tsp rice wine, and 1/2 cup of chicken stock. Another mistake was that I overstuffed the wontons. Next time I'd use less stuffing as I used a too-generous teaspoon. When I took them out of the freezer, they were stuck to each other and the wax paper I had layered them on, so next time I won't do that. Either way, although they didn't look pretty after trying to separate them, they were tasty - Variations Won tons in clear stock _ wontons in hot-and-sour soup

  • Steamed pork and pumpkin dumplings

    • amraub on August 19, 2012

      I made the filling using the pot sticker dough recipe and method. These were very good. Great way to use up extra pumpkin puree as well.

    • lina on January 01, 2014

      Recipes says that zucchini can be substituted for pumpkin

  • Steamed pork and cabbage dumplings

    • twoyolks on March 13, 2013

      The filling is very good. The dough is very sticky and stuck to the bottom of the steamer basket. This lead to a number of the dumplings falling apart. I'd consider placing parchment under each one in the future.

  • Pot-sticker dumplings with chicken stock

    • twoyolks on January 08, 2016

      The ginger and scallion soaking water gives the dumplings a nice but subdued ginger and scallion flavor without compromising the texture of the dumpling. Making the dough isn't too difficult but rolling it out does take some time. The biggest problem I had was that the dumplings tended to stick to the pan while cooking them even when using a lot of oil (more oil did help, however). I eventually had to use a fish spatula to pry them out.

  • Cooked chicken for Sichuanese appetizers

    • clcorbi on December 18, 2016

      I poached a chicken breast for the Odd-Flavor Chicken using this method, and while the resulting broth was flavorful (I kept it and used it in the Bear's Paw Tofu), I didn't find that the aromatics added much flavor to the chicken. This could be because the breast poached for a much shorter time than a whole chicken would have. At any rate, the resulting breast meat was fairly tender.

  • Fish-fragrant chicken slivers

    • clcorbi on April 15, 2017

      Delicious. Incredibly spicy. I might decrease the chili oil slightly next time.

    • Rradishes on October 20, 2017

      Very good, although a little salty. But I might have put too much chili paste. Overall good flavor.

  • Chicken slices in Sichuan pepper and sesame oil sauce

    • mirage on June 26, 2010

      Very nice lunch!

  • Strange-flavor chicken

    • BlytheSpirit on July 10, 2012

      Chinese sesame paste is not the same thing as tahini. I found it and was able to make this dish with remains of a rotisserie chicken. Instead of serving over a mound of sliced scallions (as suggested) I made a bed of shredded Napa cabbage, sliced Persian cucumbers, shredded carrot, sliced scallions and bean sprouts. The salad was sprinkled with a light rice vinegar. The sauce was a tad thick so I thinned it a bit with a bit more of the liquid sauce ingredients. Next time I'll use a bit less of the sesame paste (which reminds me a bit of peanut butter). This was very good. The sesame flavor is strong - so not for those who dislike sesame oil.

    • clcorbi on December 18, 2016

      This was absolutely delicious! We had one large chicken breast (a little less than half a pound) hanging out in the freezer, so I poached it per Dunlop's instructions and dressed it with a half-recipe of this sauce. The only substitution made was to use tahini in place of the sesame paste. I think next time I would add even more scallion slivers--they are a nice crunchy break from the chicken. I loved the numbing sensation from the Sichuan peppercorns, which I think really came through since they are left raw here. As mentioned in the other comment, the dressing is quite thick, but we didn't find that to be a problem once it was tossed with the chicken. This is a fantastic recipe and I would make it again in a heartbeat.

  • Cold pork in hot and garlicky sauce

    • jameswm on September 24, 2010

      Recipe calls for pork leg meat rather than tenderloin

  • Sweet-and-sour red peppers

    • amraub on June 07, 2012

      These little peppers are a great mix of sweet and sour. I've never bothered with peeling them. I have a hard time stopping myself from snacking on them once they're done.

  • Steamed eggplants with chile sauce

    • jhead on July 15, 2012

      my go to recipe for quick easy asian eggplant, everyone loves it. Modify hotness levels by reducing chilles

  • Daikon slivers in a spicy dressing

    • minerva on June 03, 2013

      Tried second variation.

    • clcorbi on December 18, 2016

      We substituted a bunch of red radishes for the daikon, and used the second dressing variation. These were delicious! I love how the chile oil gives the dressing a slow burn. This time we served the radishes with the Boiled Beef in Fiery Broth from this book; I didn't really love having two ultra-spicy dishes paired together. Next time I make this simple salad I'd serve it with a milder main course.

  • Spicy beef slices with tangerine peel

    • minerva on June 03, 2013

      Have tried with oven baked tofu instead of fried beef, omitting marinade. Beef is richer, baked tofu is healthier. Both good.

  • Cold chicken with fragrant rice wine

    • mirage on June 26, 2010

      Good!

  • Spicy cucumber salad

    • IvyManning on July 31, 2014

      I loved this salad, something different for the bumper crop of cucumbers. I reduced the chilies, as I do with all of Miss Dunlop's recipes.

    • amraub on January 24, 2012

      Simple, but surprisingly good.

    • chawkins on July 17, 2013

      The cucumbers were extremely crunchy and the spiciness is very subtle. Need to salt the cucumbers for half an hour or more. Like amraub said simple and good.

    • twoyolks on July 21, 2015

      This was more interesting than good. My main issue was that the cucumber became very salty.

    • clcorbi on January 10, 2017

      Even after rinsing the cucumbers they remained incredibly salty, and I'm not sure why as we didn't have this problem with the cucumber salad from Land of Fish and Rice. Maybe more salt is used here, or maybe it has to do with the cut of the cucumber slices? At any rate, I didn't think this salad was nearly as good as the one from LoFaR. I don't think the quick pan-searing step did anything other than make the cucumbers unnecessarily hot.

  • Twice-cooked pork

    • Snadra on June 23, 2011

      This was very salty the first time I made it, which may have been caused by the particular condiment brands I used. I have since made it twice, reducing the sweet bean paste and rinsing the beans really well - much better! It makes a good last minute dish if you cook, cool and slice the pork in advance. Once that is done it comes together quickly. Fragrant with a slightly soft texture.

  • Fish-fragrant pork slivers

    • Delys77 on May 27, 2015

      Pg. 196 This also comes together fairly quickly and was very flavourful. My first attempt at the fish fragrant method and I quite liked it. I doubled for 4 people to be served along with rice and a vegetable side.

    • amraub on December 07, 2011

      Excellent and quick. Made without the bamboo.

    • mirage on June 26, 2010

      Quite - very good

    • twoyolks on October 03, 2017

      This was really good. It has a well-balanced sour flavor. I used sambal olek instead of pickled chile paste which seemed to work fine. I cut back on it for fear of too much heat but didn't need to. I omitted the cloud ear mushrooms as I don't care for them. The bamboo shoots added bulk but not much else to the recipe.

    • clcorbi on October 30, 2017

      Yum. Ultra-flavorful and fast to throw together. Per the recipe headnotes, I substituted chili bean paste for the pickled chili paste. I also threw in some chopped pickled chilis since I had a jar. The result was ultra-spicy, just what I was going for. I liked the bamboo in this dish, but I think I'd enjoy it equally well with celery, too.

  • Sweet-and-sour pork

    • twoyolks on February 17, 2013

      This would be very good with chicken in place of the pork.

    • Lindalib on August 09, 2013

      We used a 2 3/4 pound pork loin from the local butcher so tripled the recipe. I made several mistakes following the recipe, but it was very forgiving. This meal was very tasty. Everything, especially cooking, took a lot longer because meat had to be cooked in batches. It took about 3 hours from start to finish.

  • Pork slivers with preserved mustard tuber

    • Delys77 on December 18, 2013

      Pg. 213 I was a bit worried about this one as I found the preserved mustard quite pungent. I ended up doubling the recipe to feed 3 hungry fellows with just some rice on the side, but I only went with about 3/4 of cup of mustard tuber despite the doubling. I also upped the soy in the sauce by about 50%. The end result was very tasty indeed. The mustard gives it a very nice umami flavour along with an nice crunchy texture, and the pork was an excellent compliment. On the whole a very easy and a very tasty dish. I might add a bit of chopped bock choy in the future as the green onion was nice but to my taste it was missing a touch of green.

    • kitchen_chick on May 03, 2016

      We love mustard tuber, but we thought the dish was a bit bland overall - yet nice. A mild, homey dish.

  • Pork slices with black cloud ear fungus

    • okcook on June 17, 2011

      Great textue.

  • Ants climbing a tree (bean thread noodles with minced meat)

    • mcvl on May 22, 2011

      Thursday, 12 May 2011 Ants climbing trees, as we call it, is one of our favorite Szechuan dishes, bean thread noodles (the trees) with a savory ground pork dressing (the ants). This time we used cellophane noodles made from sweet potatoes instead of beans; the texture was exactly the same, and the color was an alluring pale violet. A dead easy dish that might find a place in any cook's repertoire, Fuchsia's version is absolutely true and correct.

    • kitchen_chick on May 03, 2016

      Great dish. We always have these ingredients on hand, which makes it one of our go-to's for an easy dinner.

    • minerva on June 03, 2013

      This is also good with TVP, moistened with broth and shaoxing wine, instead of the meat.

  • Boiled beef slices in a fiery sauce

    • clcorbi on December 18, 2016

      This was fairly good, but I had high expectations that weren't quite met. I tried to follow the instructions to a T, but there are some things I would do differently next time to get a better result. First, I actually think I under-salted this dish. I added salt to the celery as it cooked and to the beef, but not to the broth itself--I thought it would be well-seasoned from the dark soy and chili bean paste. In hindsight, I think extra salt in the broth would have really amped up the whole dish's flavor. Second, I think it's key here to simmer the beef until only JUST cooked through. That's what Dunlop says, too, but she also says to return the beef to a boil, which in my case resulted in beef that was cooked a bit too long. I want the slices to be almost medium-rare next time. Finally, I didn't get my oil quite hot enough before doing the final drizzle, so I didn't get the fizzing sound effect! Not the end of the world, but next time I'll really let the oil get smoking hot.

  • Dry-fried beef slivers

    • twoyolks on March 14, 2015

      The predominant flavor is that of the chili bean paste but not so much that it's overwhelming.

    • MikeCirillo on February 21, 2016

      I really enjoyed the recipe and enjoyed the way the beef came out using the dry frying method. I was not really sure if I was cooking it long enough. I made the dish with a pixian broad bean paste which is quite salty: http://www.amazon.com/gp/product/B00BRQ0YC0/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687742&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00A9OF6NS&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1238GTBDG43CQ3178NCK I would caution against using two to three tablespoons as the recipe calls for or it will be too salty. I would like to find a broad bean chili paste that is authentic but not so salty. Fuschia Dunlop indicates that the Lee Kum Kee brand is not really good for authentic sichuan flavor.

    • Delys77 on January 08, 2013

      The technique in this dish is quite different. Dry fried led me to believe there would be very little oil, when in fact there was a bit more than the average stir fry. The dry fry refers to the process of cooking the beef till all moisture has cooked off, you are then essentially frying the meat on high heat in the oil. This took closer to 15 minutes for me to achieve, but the result was crisped beef slivers. The seasoning works very well, and the celery is an attractive and tasty addition, both in terms of texture and flavour.

  • Spicy steamed beef with rice meal

    • krue on July 01, 2011

      recipe was not clear about whether to cook beef with marinade or not. I did and it was a mistake. beef texture was sloppy and no rice crust formed as there was too much liquid in the dish. Won't make again.

    • clcorbi on January 10, 2017

      I agree with the below comment; recipe should be more clear on whether to cook with the marinade. I drained mine before mixing the beef with the ground rice, and since there was still a lot of thick marinade clinging to the meat, I also used less than 1/4c water to mix everything together. I really enjoyed making the rice meal--I found it so fascinating to toast the grains and watch them brown, and I used my mortar and pestle to pound them down. However, I'm not sure I'm sold on the final flavor of this dish. I found myself thinking something was missing, flavor-wise. Maybe salt? I reread the recipe and it doesn't seem that Dunlop calls for salt anywhere, which could have really helped here, as I found the dish had an almost muddy flavor. That being said, I did love how the long-steaming technique produced such tender beef--the pieces practically fall apart! I'm glad I tried this, at least.

  • Red-braised beef with white radish

    • twoyolks on October 07, 2013

      I pressure cooked the beef for 50 minutes at 15 psi in the liquid instead of slowly braising. The beef didn't really seem to marry well with the braising liquid. The braising liquid itself was quite good, the flavor of the beef seemed to clash with it.

  • Gong bao (kung pao) chicken with peanuts

    • minerva on July 28, 2013

      I've made this with both chicken and pre-fried tofu. When using tofu, I add some of the marinade ingredients to the wok instead of actually marinating. It is not very spicy unless you bite into a chile, which is very much so.

    • stockholm28 on August 25, 2013

      Really delicious! I will be making this again.

    • Delys77 on January 08, 2013

      Very good rendition of Kung Pao chicken. While I like peanuts I did cut back on the suggested amount by about half as I thought it would be too much. As I served it I thought the amount of peanuts was just right. While the dish is spicy, it wasn't unreasonably so, especially since I removed the chiles from the dish before serving so that no one would have a bite with a chili in it. The acidity is very nicely balanced with sweetness and heat.

    • amraub on June 07, 2012

      I love this version of kung pao chicken. I've made it many times using both breasts and thighs and every time it's a huge hit. It is a little heavy on the peanuts, but I love peanuts so that's not a problem!

    • Breadcrumbs on April 19, 2014

      p. 237 - I know this is a very popular Chinese dish but I have to admit it’s been years since I’ve had it. During my recent trip to Beijing the chef at my hotel suggested I order Gong Bao since he knew I liked spicy dishes. I have to say, I absolutely loved it. Back at home and one week later I was already craving it so I pulled out FD’s book and set to it. Perhaps it’s not fair to compare but this was a bit of a let down. Like LlM, I too felt there were too many peanuts. The dish was also saucier than the one I had in Beijing. Certainly both issues are easy enough to rectify next time around but I think I’ll look to one of my other Chinese cookbooks for a different recipe next time. I should note that mr bc quite liked it and did not think there were too many peanuts. I used thighs vs chx breasts. Photos here: http://chowhound.chow.com/topics/494664#8887996

    • clcorbi on December 14, 2016

      We really enjoyed this! I loved how the ultra-quick cooking time kept the chicken breasts super tender. This is one dish where I actually didn't mind the white meat (as normally I prefer to cook with thighs). We both thought the sauce was super flavorful. Surprisingly, I didn't find this spicy enough! I may not have let the dried chiles stir-fry long enough before adding the chicken, but I think next time I would just add more sichuan peppercorn, since we love that numbing flavor. I also ground the peppercorns in my mortar and pestle rather than leaving them whole, since I don't love biting into a whole one. I think I decreased the quantity of peanuts a bit as well. This was very quick and easy and great for a weeknight.

  • Chicken with chiles

    • twoyolks on July 21, 2015

      This is a bit different than when I've had this served in a restaurant. The chicken isn't coated in anything before frying. The preparation amps the chicken flavor but the chile flavor was subdued.

  • Chicken with vinegar

    • clcorbi on March 15, 2017

      Absolutely delicious. My only change was to use sambal oelek in place of the pickled chile paste. I did find it a bit wasteful to use a cup and a half of oil to fry the chicken and celery for less than a minute, so I decreased the oil slightly, which didn't hurt anything. The chicken batter didn't stick to the bottom of the pan, so if I make this recipe again I'll try shallow-frying it rather than deep-frying. I was very careful not to overcook the chicken, as Dunlop cautions, and the resulting dish was indeed luscious. The flavor is quite spicy and vinegary, so plenty of white rice is necessary. I think the celery works really well in this dish. Definitely will be made again.

  • Dry-fried chicken

    • clcorbi on December 30, 2016

      Delicious! We used chicken breasts which stayed nice and moist, but I'd still try this with thighs next time. I didn't salt my chicken this time, but would next time. Very nice and flavorful.

    • stockholm28 on April 08, 2014

      Great flavors. Used chicken thighs as suggested.

    • okcook on October 22, 2013

      I agree with the chicken thighs being the cut to use. Love this dish. Surprisingly not too hot, unless of course you eat the whole chili. This dish will keep nicely in the oven while you prepare other stir fries.

    • Snadra on November 25, 2011

      This works better with thighs than breasts, but is alright with breasts if the meat isn't cut too small. It really is fragrant and spicy and numbing -very nice. Watch the salt if your chile paste is as salty as mine!

  • Tai bai chicken

    • Delys77 on February 03, 2016

      This was excellent. Definitely a repeat.

    • clcorbi on November 13, 2017

      Wow. This was so delicious, I think it set a new bar for me as far as recipes from this book go. Although this dish takes a bit longer to cook than a standard stirfry, the flavor is so much more luscious that I can hardly complain. I also think you could easily double the recipe and still cook it in one skillet, since most of the cooking is just simmering time (rather than stir-frying over high heat). The only change I made was to grind up my Sichuan peppercorns, rather than throw them in whole. Otherwise, I followed the recipe as written and we were totally wowed by the result. Make this one.

  • Stir-fried chicken hotchpotch

    • kitchen_chick on May 03, 2016

      I've made this with chicken breast and/or thigh instead of chicken livers. I use more meat and adjust the sauce ingredients and pickled ginger to balance out the increased meat amount, though I don't increase the celery. It's still a very tasty dish made this way instead of with the livers. I've served it to friends this way, and it's always received well. They're usually surprised that they like the celery. I think de-stringing it as Dunlop says to do is important.

  • Fish braised in chili beans sauce

    • clcorbi on August 09, 2017

      Very tasty. I used cod filets rather than a whole fish, so the deep-frying step didn't apply (not that that stopped me from trying anyway and make a big mess). I used homemade fish stock as the stock base which made this even more delicious. I liked the idea in the headnote of braising some tofu in the sauce to eat as a second course, so I saved the leftover sauce to eat with some tofu or leftover meat on another day.

  • Hot-and-numbing tiny fish

    • kitchen_chick on May 03, 2016

      I agree. This dish is fabulous with shrimp. I've also used scallops. I don't deep fry often, but when I do this dish is at the top of my deep fry list.

    • evergreengirl on November 17, 2012

      Use shrimp instead!

  • Fish-fragrant eggplants

    • kitchen_chick on May 03, 2016

      Sauce is fabulous and great on other things.

  • Dry-fried green beans 1

    • Delys77 on January 08, 2013

      These were delicious, with a good balance of salty from the Tianjin Preserved Vegetables, and heat from the chilies. I would suggest you go a little lighter on the preserved vegetable as it is quite potent, but otherwise the recipe is excellent as written.

    • sarahcooks on April 04, 2011

      I love this, especially with yard long beans. It's a great way to make a little meat go a long way.

  • Dry-fried green beans 2

    • amraub on June 07, 2012

      This is a very versatile way to cook greens. She mentions several substitutions in the book. I had some extra asparagus so I decided to roast it and then finish it using this method. It's not traditionally Chinese, but it worked very well.

    • clcorbi on December 11, 2016

      I'm not sure what went wrong for us, but neither of us found this dish to have much flavor at all. Considering the amount of dried chiles and peppercorns used, as well as all the ginger and garlic, this shouldn't have been the case. I don't really have an explanation--maybe we didn't let the oil infuse with the aromatics long enough? At any rate, I totally trust Dunlop's recipes and would give this one another try. The result wasn't bad--just bland.

  • Stir-fried mixed mushrooms

    • minerva on July 28, 2013

      Using a mixture of interesting mushrooms is not optional. I used a mixture of button, oyster, nameko, and lobster mushrooms. Just garlic and salt was enough to bring out the flavors without drowning them.

  • Stir-fried amaranth leaves or Swiss chard with garlic

    • Delys77 on January 08, 2013

      I tried this technique with chinese lettuce (Ong Choi) and it worked quite well. I did however have to add a bit of stock and put the lid on the greens to get them to cook through in the alloted time.

  • Stir-fried potato slivers with chiles and Sichuan pepper

    • kitchen_chick on May 03, 2016

      Great with sweet dishes like hot-and-numbing dried beef.

    • clcorbi on December 18, 2016

      We tried this recipe tonight using the broccoli variation--broccoli is cut into florets, blanched, and then stir-fried in the same way as the potato slivers. This made a good side dish as it was less spicy than everything else we served, but overall was not extremely flavorful. I think this dish really relies on a good salting and a generous pour of sesame oil. I would like to try this with potato as I suspect the thin potato slivers would allow for better distribution of the salt, oil and spices.

  • Sweet corn kernels with green peppers

    • kitchen_chick on May 03, 2016

      I love this dish. It's my go-to way for preparing fresh corn. It's simplicity in seasonings means it goes well with just about anything regardless of cuisine. I use just enough bell pepper to give some color but not enough to dominate the dish.

    • sarahcooks on July 16, 2011

      It's hard to know how to rate this. It's a very simple dish. A bit too simple for my taste. But if you just want an alternative to boiled or steamed corn, this is it.

  • Zucchini slivers with garlic

    • sarahcooks on July 25, 2013

      I make this a lot in the summer, it's a delicious way to use zucchini, and the simple ingredient list means it can accompany any type of food, not just Chinese. Take your time to cut it thin and with care because it's really all about the texture.

    • Snadra on October 23, 2012

      This is my go to zucchini side dish for all kinds of meals. Very simple flavours make it versatile and refreshing. The worst part is cutting the zucchini. But it's quick if you have a beriner-type slicer.

    • mfto on January 26, 2012

      p 303

    • chawkins on October 06, 2013

      Simple and delicious recipe for my over-abundant supply of zucchini from the garden.

    • clcorbi on June 23, 2017

      Yum! So simple but so good. Agree with the other comments that you could serve this as a side dish for many types of food, not just Chinese food. We were both surprised by how flavorful it was considering the minimal ingredients.

  • Fried eggs with tomatoes

    • chawkins on September 16, 2013

      This is really good with super fresh tomatoes. Unlike my mom's that has the tomatoes cooked down to a sauce, here, the tomatoes are sliced thin and barely cook, so they keep their integrity and you can taste the freshness of the tomatoes. This will be my go to with tomatoes from the garden, will revert back to my mom's with less than stellar tomatoes.

  • Pickled string beans with ground pork

    • kitchen_chick on May 03, 2016

      One of my favorite dishes, but you have to plan a few days ahead if you're going to pickle your own beans. If you do it without the pork (and without a meat substitute), I'd leave off the soy sauce.

  • Stir-fried mixed vegetables

    • Delys77 on May 27, 2015

      Pg. 308 This was easy to put together and fairly tasty. I did cut back the oil a touch and I also went with cherry tomatoes because that is what I had. Lastly, skipped the lotus and just replaced it with carrot. Quick and easy prep.

  • Braised silk gourd

    • chawkins on September 25, 2013

      Wow, talk about indexing gone wrong. The EYB ingredients list pork bones, chicken pieces and scallions, all ingredients for the 3/4 cup of chicken stock used. Anyway, this is just a simple stir-fry of the silk gourd with slices of ginger, and the stock added at the end, braising the mixture for a few minutes. Very simple recipe to showcase my fresh home-grown silk gourd.

  • Pock-marked mother Chen's bean curd

    • chawkins on April 24, 2014

      Absolutely delicious even though it is quite different from most other ma-po tofu recipes. Most recipes use ground pork and do not include fermented black bean. My block of tofu was 20 oz, so I increased everything a little bit according. I used ground pork and leek and did not use the optional Szechuan chili powder. The recipe calls for 4 baby leeks or 2 leeks, I have never seen baby leeks anywhere so I just bought regular leeks. I sliced one leek and got over two cups, so I stopped at that. I stir-fried the leeks by themselves for a bit to soften them first and added them back at the end as directed. FD was right to tell you to add the slurry in two goes, I only needed about half of the slurry made.

    • stockholm28 on January 27, 2014

      Delicious. I cut the recipe in half and it made two decent servings with rice. I used about half the amount of optional ground chiles. I used extra firm tofu.

    • Rradishes on September 18, 2017

      Great flavor. Was a little salty, I might have put too much chili bean paste, but I put some more sugar in and it was great. Next time I'll up the Sichuan pepper too. Great recipe overall, will make again

    • Delys77 on February 08, 2013

      Pg. 313 This was excellent. I have often seen this on menu's but have not ordered since I am not always partial to tofu. I thought I would give this a try as a I had read good reviews of Dunlop's version. I went a 1.5 X batch as I had more tofu than required and it probably served 4-5 good sized portions along with rice and a vegetable side. I used the beef as suggested and it was great, but pork would likely be very good as well. The best part of the dish is the complex layer of flavours that is very savoury, a little umami, without any sweetness. I usually like the balance of sour, sweet, salty, and bitter that you find in many chinese dishes, this one was missing a few of those notes which made it very different, but all the better for it. The savoury nature of this dish is excellent with the chilli bean paste and the black beans adding a lot of complexity. I found that it did need the ground chillies but next time I'll use chilli oil for its even heat.

    • Breadcrumbs on September 23, 2015

      I've been making this FD version of Ma Po Dou Fu for years and it is still my "go-to" Just adding a link to my recipe notes, impressions posted on Chowhound since they won't fit here and in case they are of use to anyone: http://www.chowhound.com/post/dunlop-march-cookbooks-month-vegetables-bean-curd-494666?commentId=7292870#7292870. If the link doesn't go to my exact notes due to a CH update issue where only a portion of the posts are displayed you will need to scroll to the bottom of the page and "view all" so all posts in the thread display. Hopefully CH fixes this issue. Photo here: http://www.chowhound.com/post/dunlop-march-cookbooks-month-vegetables-bean-curd-494666?commentId=9730903#9730903

    • mirage on January 16, 2010

      Excellent!

    • clcorbi on January 04, 2017

      Delicious! Ma po tofu is one of my favorite dishes, period, so I was very excited to try this version. I used 1.5t of the optional Szechuan chili powder (although I used red pepper flakes which I believe is the substitute she provides) and this was SPICY, just the way we like it. I could probably go all the way up to 2t next time. We did not have baby leeks and so used regular ones, but I'm sort of unsure if that's what we were meant to use--in the instructions, Dunlop says "baby leeks or scallions," and I think scallions would have made more sense in this dish. The leeks, sliced as instructed into 1/2" rounds, were obviously still quite large. With scallions (and, presumably, baby leeks), you wouldn't have that issue. I chopped the leeks down further so that we would not have to eat huge rings of them at a time, but next time would probably go with my gut and use a handful of scallions cut into rounds. Other than that, this recipe is perfect.

  • Homestyle bean curd

    • clcorbi on December 18, 2016

      We had this tonight following the Bear's Paw variation and loved it. I used normal bacon rather than lean as that was what I had on hand, and I know the bacon is listed as optional, but it added a really nice layer of flavor and now I'm not sure I'd want this dish without it. As per usual, I was too impatient as I pan-fried my tofu slices, and so some of them ended getting torn up because I tried to pry them out of the pan too soon. I had leftover poaching broth saved from the Bang Bang chicken and used that as the stock for this dish, which I think also added a nice flavor boost. I had to substitute a little ground ginger for the fresh as I realized mid-cooking that I'd run out of fresh, but I don't think the dish suffered. I let the broth reduce down by about half before adding in the cornstarch, so there was still a decent amount of sauce left but it was fairly thick. This was delicious and I would make it again in a heartbeat. It was just the right amount of spicy.

    • chawkins on May 15, 2017

      I made the bear's paw version (pan-frying the bean curd instead of deep frying), my box of tofu was 20 oz and I used about 3 oz of Chinese bacon, I kept everything else the same as specified in the recipe and it was delicious. There was a bit of kick but not very spicy. Will be making this again. I think it would still be good without the bacon which is optional.

  • Fish-fragrant bean curd

    • clcorbi on November 13, 2017

      Very nice. Not quite as delicious as the fish-fragrant pork slivers, but still tasty. I substituted some chopped pickled chilis for half of the pickled chili paste, and the result was extremely spicy. Next time I might decrease the pickled chilis slightly, since the flavor on this dish didn't seem quite as well-rounded as on the pork dish.

  • Hot-and-sour soup

    • darylm503 on February 20, 2017

      p. 329 Pork bones? My book doesn't use pork bones for this recipe. This is possibly the best Hot-and-Sour Soup recipe I have ever tried. It is very forgiving. Every time I make it I use a different mix of vegetables, meat or no meat, We frequently have this for a main course. Sometimes, I'll make a small batch for lunch. Be careful not to burn the ginger, and don't add too many vegetables. I sometimes add a tablespoon of dark brown sugar to the full recipe. It adds another dimension of complexity.

  • Chicken balls in clear soup

    • Delys77 on January 08, 2013

      I made the variation with the pork balls and it was delicious. I started by enriching regular chicken stock with some goji berries, red dates, green onion, ginger, and a few chicken bones. Once that had simmered for about 45 minutes, I strained it, seasoned with salt and white pepper, and then added the pork meatballs, for which I followed the directions precisely. I was concerned the meatballs had been overworked, but the texture was silky smooth and the flavour was very nice. They complimented the broth very nicely, especially when I added a few bok choy leaves to the soup, and then garnished with green onion.

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  • ISBN 10 0393051773
  • ISBN 13 9780393051773
  • Published Dec 30 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

The Chinese call the province of Sichuan in southwest China the land of plenty and the place for flavor. Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts.


She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines.



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