Favorite Sichuan Recipes From Fuschia Dunlop's Land of Plenty
Pock-marked Mother Chen's bean curd (ma po dou fu)
Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuschia Dunlop has been one of my favorite cookbooks for more than 20 years. I’ll be adding more photos as I find them, but here are a couple of my favorites:
Pock-marked Mother Chen's bean curd (ma po dou fu) - page 313 (click photo above for recipe).
Dry-fried chicken (ganbian ji) - page 243
Chicken with chiles (la zi ji), page 240.
Stir-fried cabbage with chile (qiang lianhuabai) - p.297, and fish-fragrant eggplants (yu xiang qie zi) p. 285
