Shark's Fin and Sichuan Pepper
A sweet-sour memoir of eating in China
(Autor) Fuchsia DunlopA modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs. The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog! In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it’s really possible for a Westerner to become a true convert to the Chinese cuisine …
Fuchsia Dunlop
Fuchsia Dunlop is a renowned food writer and chef known for her expertise in Chinese cuisine. Her most famous work, "Land of Plenty," explores the regional flavors of Sichuan. With a vibrant and engaging writing style, Dunlop has made significant contributions to literature by bringing the rich traditions of Chinese cooking to a global audience.
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