Favorite Sichuan Recipes From Fuschia Dunlop's Land of Plenty
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). For the ma po tofu photo above, I used firm tofu, although I prefer it with soft.
Dry-fried chicken (ganbian ji) (page 243)
Chicken with chiles (la zi ji), page 240.