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Start of the class 'Sincerely Sichuan'
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Fuchsia and her two helpers
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Yuxiang qiezi 'fish fragrant eggplant'
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Fuchsia Dunlop
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Talking about 'huiguo rou'
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Frying pork slivers
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Twice cooked pork 回锅肉
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Adding Korean chilli flakes to mapo doufu
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Each was given a plate of food
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Thickening the doufu with starch
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The finished Mapo tofu
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Mapo tofu (by assistant)
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Gongbao Chicken is ready
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Gongbao Chicken by Fuchsia Dunlop
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Fuchsia Dunlop
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Fuchsia Dunlop's Gongbao chicken
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Fuchsia Dunlop signing a copy of her book
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Baozi Inn
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Baozi Inn
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Cucumber starter, Baozi Inn
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Chinese dumplings in chili oil
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Ba Shan menu 鼎轩
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Ba Shan
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Bar Shu menu 水月巴山
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Bar Shu 水月巴山
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Bar Shu
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Crunchy mu'er mushroom salad
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Mu'er (cloud ear fungus), close up
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Yuxiang pork and Mu'er
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Dry fried string beans
