Following my great success with Fuschia Dunlop’s second cookbook, Revolutionary Chinese Cookbook: Recipes from Hunan Province, I decided to go back to her first book, Land of Plenty, on Sichuan food. I love cucumber salads and am always on the lookout for a new one. (The old salt-sugar-chile-vinegar one pales after a few hundred variations.)…
Hunanese Smoky Bacon with Tofu and Broccolette
Lately I have been making myself very hungry by reading Fuchsia Dunlop’s beautiful Revolutionary Chinese Cookbook: Recipes from Hunan Province. It features lots of interesting ingredients, some of which I bought yesterday at Talin Market and am a little daunted by (fermented bean curd, anyone?) The ingredient I was surprised to find liberally used throughout…