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Shark's Fin and Sichuan Pepper, A Sweet-sour Memoir of Eating in China
by Fuschia Dunlop
- FOOD
- 2009
- PAPER
- 320 PAGES
E-MAIL
PRINTER FRIENDLY VERSION
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.
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