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.
40 mins
Every Grain of Rice
Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.
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