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