The Food of Sichuan

The definitive English-language guide to Sichuanese cooking. Fuchsia Dunlop spent years training at the Sichuan Institute of Higher Cuisine and living in Chengdu, and this book is the result of decades of research, cooking, and deep immersion in the culture.

Why Start Here

Most Chinese cookbooks available in English either oversimplify the cuisine or assume you already know your way around a wok. Dunlop does neither. She explains the 23 recognized flavor combinations of Sichuanese cooking, walks you through 56 cooking methods, and provides a full glossary of Chinese terms with characters you can use when shopping at Asian markets. The recipes are meticulously tested and clearly written.

This is a revised and expanded edition of her 2001 classic Land of Plenty, with more than 70 new recipes added. It covers everything from cold appetizers and street snacks to banquet dishes, organized by ingredient and technique. You’ll learn to make mapo tofu, twice-cooked pork, gong bao chicken, dan dan noodles, and dozens of dishes you’ve never heard of but will want to cook immediately.

What sets this book apart is the cultural depth. Dunlop doesn’t just tell you how to cook the food. She explains why it tastes the way it does, how the flavors interact, and what role each dish plays in a Sichuanese meal. You come away understanding the cuisine, not just following recipes.

What to Expect

A substantial book at 495 pages, with gorgeous photography and detailed headnotes for every recipe. The ingredient introductions and technique sections are worth reading cover to cover before you start cooking. Some recipes require specialty ingredients like Sichuan pepper, doubanjiang, and dried chili flakes, but Dunlop provides sourcing advice and acceptable substitutions where possible. The difficulty ranges from simple stir-fries you can make on a weeknight to more ambitious projects.