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Shark's Fin and Sichuan Pepper, A Sweet-sour Memoir of Eating in China

Shark's Fin and Sichuan Pepper, A Sweet-sour Memoir of Eating in China

by Fuschia Dunlop

  • FOOD
  • 2009
  • PAPER
  • 320 PAGES

Dunlop, a well-known British food writer and expert on Sichuanese cuisine, writes with verve and flavor about her eating experiences in China. She boldly tries delicacies such as snake stir-fry and ox's throat and reflects on the differences between Western and Chinese food attitudes.  (CHN509, $24.95)


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