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.@fuchsiadunlop

A wok filled with kung pao chicken with two chopsticks on the edge

Kung Pao Chicken With Peanuts

The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are resoundingly clear.

  • 20 M
  • 25 M
  • 18
Chile Oil

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.

  • 10 M
  • 25 M
  • 4
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
A white plate with dry-fried green beans with bits of cooked ground pork

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