Bao Wow!

This month we whipped up a six course Chinese meal in under two hours with the help of Fuchsia Dunlop's latest - Revolutionary Chinese Cookbook: Recipes from Hunan Province.

Check out our special foodscapes page for close-up images of some of our favorite ingredients.
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Our dua jiao xiao bao, or spicy steamed pork buns, are filled with pork and salted chiles, a condiment unique to Hunan province.	Sealed tightly in a simple yeasted dough, the buns await cooking in the steamer.
Long-grain and glutinous (sweet) rice are toasted before being ground in the food processor.	The coarsely ground rice grains coat the white fish and are nestled in a lotus leaf for steaming.
Red chile peppers add color and a bit of heat to Hunan cooking.	The surprise favorite of the evening was an omelet filled with fine slivers of daikon radish.