'Fuchsia Dunlop our great writer and expert on Chinese gastronomy has fallen in love with
this region and its cuisine - and her book makes us fall in love too' Claudia Roden 'Fuchsia
Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious
cook to take up their wok' Ken Hom The Lower Yangtze region or Jiangnan with its modern
capital Shanghai has been known since ancient times as a 'Land of Fish and Rice'. For
centuries local cooks have been using the plentiful produce of its lakes rivers fields and
mountains combined with delicious seasonings and flavours such as rice vinegar rich soy sauce
spring onion and ginger to create a cuisine that is renowned in China for its delicacy and
beauty. Drawing on years of study and exploration Fuchsia Dunlop explains basic cooking
techniques typical cooking methods and the principal ingredients of the Jiangnan larder. Her
recipes are a mixture of simple rustic cooking and rich delicacies - some are famous some
unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo
pork. Most of the recipes contain readily available ingredients and with Fuchsia's clear
guidance you will soon see how simple it is to create some of the most beautiful and delicious
dishes you'll ever taste. With evocative writing and mouth-watering photography this is an
important new work about one of China's most fascinating culinary regions.
