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 0393248984
  • ISBN 13 9780393248982
  • Published Aug 24 2009
  • Format eBook
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company
  • Imprint W. W. Norton & Company

Publishers Text

This is the story of an English girl who went to China to learn the language, but whose love of food led her down a very different path...

Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China, and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed.

In the course of her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and samples a multitude of exotic ingredients, including dog meat, civet cats, scorpions, rabbit heads, and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test.

From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is an unforgettable account of the world's most amazing culinary culture.



Other cookbooks by this author