This is a fantastic chinese cookery book. Can't recommend it highly enough.
While i have Dunlop's other books and have cooked from them A LOT, this one seems more streamlined for weeknight dinners with dishes that don't require 8-10 marinade or sauce ingredients.
I've cooked a couple meals from it and everything has been awesome.
Last week it was chicken with black bean sauce <pg 116> and spinach with fermented tofu.<pg 170> Both were delicious.
Last night it was pork tenderloin with chinese chives (not a recipe in the book, but i took the recipe for the chicken livers with chives and subbed pork tenderloin),<pg 126> stir fried cabbage with dry shrimp<pg 172> and bok choy with shiitake<pg 180> (i used dry, rehydrated).
Everything was delicious. I really liked the baby bok choy. The flavors were clean and light. Wife thought it was kind of bland, but i liked it. The cabbage was also delicious, though wife and daughter didn't agree
I thought it was funny that my purple cabbage turned my yellow/orange tiny dry shrimp green.
Last night's dinner, 3 dishes, took 45 minutes including prep, which is kind of amazing.