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Land of Fish and Rice

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description Land of Fish and Rice Overview

Land of Fish and Rice is a 2016 cookbook by Fuchsia Dunlop that explores the regional cuisine of China's Lower Yangtze delta, historically known as Jiangnan. Dunlop details the distinct culinary profile of cities like Shanghai, Hangzhou, and Suzhou, characterized by freshwater fish, pork, rice, and seasonal vegetables. The cookbook provides recipes for classic dishes such as lion's head meatballs and drunken chicken, explaining their cultural and geographical context. It is intended for experienced home cooks interested in authentic Chinese regional cuisine.

help Land of Fish and Rice FAQ

Who is the author of the cookbook Land of Fish and Rice?

The cookbook was written by Fuchsia Dunlop, a renowned British chef and expert on Chinese cuisine. It was published in 2016 to widespread critical acclaim.

What regional cuisine does Land of Fish and Rice focus on?

The book explores the culinary traditions of China's Lower Yangtze delta, specifically the Jiangnan region. This area includes major culinary hubs like Shanghai, Hangzhou, and the broader Jiangsu and Zhejiang provinces.

Has Land of Fish and Rice won any major culinary awards?

Yes, it won the prestigious James Beard Foundation Book Award for International Cooking in 2017. The book was praised by the foundation for its depth of research and highly accessible recipes.

What types of recipes are featured in Land of Fish and Rice?

The cookbook features a wide variety of recipes highlighting the region's famous freshwater fish, pork, and abundant rice dishes. It includes instructions for making complex regional specialties like 'Lion's Head' meatballs and various types of traditional dumplings.

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