Land of Fish and Rice

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The lower Yangtze region, with its modern capital Shanghai, has been known since ancient times as the 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains to create a cuisine renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop presents classic dishes such as Beggar's chicken and sumptuous Dongpo pork. Evocatively written, and with stunning photography, this is an important new work celebrating one of China's most fascinating culinary regions.