The Food and Cooking of Sichuan and West China

From the vibrant metropolises of Chengdu and Xi’an to the spectacular rice terraces of the Yangzte basin, explore west China’s ancient cuisine in this stunning new book. Sichuan, known as ‘the land of plenty’, is home to a sizzling cuisine that has become famous around the world. Within these pages, Terry Tan explores the diverse landscapes and cultures of the region and provides stunning recipes that everyone will enjoy. Following an insightful introduction, 75 recipes cover many famous dishes, including classic recipes, such as Hot-and-Sour Soup, Corn Soup, Pork and Cabbage Dumplings, Aromatic Crispy Duck, Pickled Mustard Greens and Red Bean Paste Pancakes. Brimming with inspirational photographs, cook’s tips and variations, this is the essential volume for all lovers of spicy and aromatic food.