Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Second Edition) 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 0393357740
  • ISBN 13 9780393357745
  • Published Oct 15 2019
  • Page Count 304
  • Language English
  • Edition 2


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