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 0393066576
  • ISBN 13 9780393066579
  • Published Apr 14 2008
  • Format Hardcover
  • Language English
  • Publisher W. W. Norton & Company

Publishers Text

An examination of Chinese and Western attitudes toward food and each other.

After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself at her parents' kitchen table in Oxford, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How, she wonders, can something she has eaten readily in China seem nearly unthinkable to eat in England This question lingers over her memoir.

What leads some Chinese people to enjoy the slither of shark's fin and ox's throat, which seem so alien to westerners Do the Chinese really eat everything, and what does that tell us about their culture What do our own culinary prejudices tell us about ours

With stories and recipes from across China, Shark's Fin and Sichuan Pepper is the long-awaited narrative nonfiction debut from one of the most gifted writers on Chinese food to emerge in recent years.

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