In this class, we will explore the vibrant dishes of China’s Sichuan Region with the guidance of author Fuchsia Dunlop’s wonderful cookbooks. I’ve spent many winter weeks cooking my way through her books and building a pantry of basic Chinese ingredients, repeating new techniques and better understanding the composition of a home cooked Chinese meal. It’s given me so much joy and a sense of accomplishment to deepen my knowledge of a cuisine that once felt inaccessible. Now my family and friends regularly enjoy a new and different type food weekly. I hope you can join me on this journey! Dishes may include Radishes in Chilli Oil, Smacked Cucumber in Garlicy Sauce, Fish-Fragrant Eggplant, Sichuanese Dry Friend Green Beans, Stir Fried Tofu with Black Bean and Chilli and Sichuanese Wontons in Chilli Oil Sauce.
