About Fuchsia Dunlop

Fuchsia Dunlop

Fuchsia Dunlop is the author of a memoir, Shark's Fin and Sichuan Pepper, and nearly half a dozen cookbooks, including Every Grain of Rice. She's also written for The New YorkerGourmetSaveur, and The Financial Times and won the James Beard Award for Food Culture and Travel. A graduate of Cambridge University, she lives in London.

Radishes in Chile Oil Sauce Recipe

Radishes in Chile Oil Sauce | Qiang luo bo

As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.

  • Quick Glance
  • 10 M
  • 40 M
  • 15
Chile Oil Recipe

Chile Oil | Hong you

Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.

  • Quick Glance
  • 10 M
  • 25 M
  • 6
Dong'an Chicken

Dong’an Chicken

A delicate concoction of chicken flavored with red chiles, Sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.

  • Quick Glance
  • 40 M
  • 1 H
  • 0
Dry-Fried Green Beans Recipe

Dry-Fried Green Beans

Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.

  • Quick Glance
  • 15 M
  • 15 M
  • 2
Gung Bao Chicken

Gong Bao Chicken With Peanuts

The origins of Chinese Gong Bao (aka Kung Pao) chicken are murky, but this recipe for chicken, peanuts, and red chiles is resoundingly clear.

  • Quick Glance
  • 20 M
  • 25 M
  • 3
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