Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop

  • Fish-fragrant aubergines

    Fish-fragrant aubergines

    from Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Shark's Fin and Sichuan Pepper by Fuchsia Dunlop

    • Categories: Side dish; Chinese
    • Ingredients: Chinese chile bean paste; light soy sauce; potato flour; sesame oil; fish stock; aubergines; Chinkiang vinegar; spring onions
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Notes about Recipes in this book

  • Xie Laoban's dan dan noodles

    • Stephenn31 on August 18, 2024

      Perfect, just as I remembered it from Chengdu (I added a tiny bit of garlic to the sauce)

  • Twice-cooked pork

    • JimCampbell on April 17, 2026

      A 3.0 out of 5. A tasty dish. Requires some advance planning to simmer the pork, cool, and refrigerate for slicing. The dish comes together quickly after the prep work is done. Used large spring onions since baby leeks are hard to find. Could not find the Sichuan Wheaten paste and used regular bean sauce. Would likely use light soy instead of dark soy to lighten the dish a bit. Also, the piece of pork belly we had was very lean and could have used more simmering time. Next time well go with a fattier piece of pork belly so the meat is not so dry at the end. Definitely on the list.

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  • ISBN 10 9862620854
  • ISBN 13 9789862620854
  • Published Jun 03 2012
  • Format Paperback
  • Page Count 320
  • Language Chinese
  • Countries United States
  • Publisher Mao Tou Ying
  • Imprint Mao Tou Ying

Publishers Text

Traditional Chinese edition of Sharks Fin and Sichuan Pepper:A Sweet-Sour Memoir of Eating in China, praised as one of the best travel food writings. Fuchsia Dunlop writes for Gourmet, Saveur, the Financial Times, and Time Out. In Traditional Chinese. Annotation copyright Tsai Fong Books, Inc. Distributed by Tsai Fong Books, Inc.

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