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

Search this book for Recipes »
  • Fish-fragrant aubergines
    • Categories: Side dish; Chinese
    • Ingredients: Chinese chile bean paste; light soy sauce; potato flour; sesame oil; fish stock; aubergines; Chinkiang vinegar; spring onions
    show
    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Chinese
    • Ingredients: Chinese noodles; light soy sauce; sesame paste; dark soy sauce; chile oil; groundnut oil; Sichuan chiles; Sichuan peppercorns; ya cai; minced beef
    show
    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: pork belly; baby leeks; chile bean paste; sweet bean paste; fermented black beans; dark soy sauce; groundnut oil
    show
    • Categories: Main course; Chinese
    • Ingredients: squid; shallots; celery; carrots; beef stock; bay leaves; tomatoes; apples; red wine; black peppercorns; minced pork; pickled gherkins
    show
    • Categories: Main course; Entertaining & parties; Chinese
    • Ingredients: soy sauce; Chinese black rice vinegar; chile oil; dumpling wrappers; Asian radishes; minced pork
    show
    • Categories: Soups; Chinese
    • Ingredients: whole chicken; fresh ginger; Shaoxing rice wine; papayas; spring onions
    show
  • Chairman Mao's red-braised pork
    • Categories: Stews & one-pot meals; Main course; Chinese
    • Ingredients: pork belly; Shaoxing rice wine; fresh ginger; whole star anise; dried red chiles; ground cassia; light soy sauce; groundnut oil; spring onions
    show
    • Categories: Breakfast / brunch; Chinese
    • Ingredients: chicken feet; whole star anise; ground cassia; fresh ginger; fermented black beans; oyster sauce; potato starch; red chiles; Sichuan peppercorns; spring onions; groundnut oil
    show
    • Categories: Stews & one-pot meals; Main course; Chinese
    • Ingredients: beef chuck steaks; rapeseed oil; Chinese chile bean paste; fresh ginger; ground chiles; dark soy sauce; bean curd; Sichuan peppercorns; Asian radishes; Chinese leeks; coriander leaves; Chinese cabbage
    show
    • Categories: Grills & BBQ; Main course; Chinese
    • Ingredients: lamb shoulder; potato starch; ground cumin; ground chiles
    show
    • Categories: Stews & one-pot meals; Main course; Chinese
    • Ingredients: whole chicken; pork; ham; dried shiitake mushrooms; bamboo shoots; stock; fresh ginger; Shaoxing rice wine; dark soy sauce; chicken fat; white pepper; potato starch; spring onions; bear paws
    show
    • Categories: Rice dishes; Stir-fries; Main course; Side dish; Chinese
    • Ingredients: jasmine rice; dried shiitake mushrooms; pork fillets; ham; cooked chicken meat; peas; bamboo shoots; Shaoxing rice wine; chicken stock; prawns; spring onions; groundnut oil
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author