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

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  • 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
    • 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
    • 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
    • Categories: Main course; Chinese
    • Ingredients: squid; shallots; celery; carrots; beef stock; bay leaves; tomatoes; apples; red wine; black peppercorns; minced pork; pickled gherkins
    • Categories: Main course; Entertaining & parties; Chinese
    • Ingredients: soy sauce; Chinese black rice vinegar; chile oil; dumpling wrappers; Asian radishes; minced pork
    • Categories: Soups; Chinese
    • Ingredients: whole chicken; fresh ginger; Shaoxing rice wine; papayas; spring onions
  • 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
    • 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
    • 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
    • Categories: Grills & BBQ; Main course; Chinese
    • Ingredients: lamb shoulder; potato starch; ground cumin; ground chiles
    • 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
    • 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

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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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