I have been cooking Chinese food for nearly 50 years. At first, I relied on Buwei Yang Chao (1962), then on Kenneth Lo, on Pei Mei, and most recently, Fuchsia Dunlop. There are receipes in each of her books that don't duplicate any other. Last night, I tried red-cooked pork with potatoes (not the most ubiquitous of Chinese ingredients). Superb!
Fuchsia's lists of ingredients are complete and accurate. Her suggestions reflect actual kitchen usage. You need not worry that everything will be redolent of soy, sesame, ginger and garlic.
Oh ... the photographs are quite superb. They make the dishes appear nearly as tasty as they actually are.
A wonderful book by a wonderful chef!