Nick Fauchald
May 01, 2008

In Shark’s Fin and Sichuan Pepper, British author Fuchsia Dunlop recounts 15 years of traveling and eating in China. She also offers recipes for traditional Sichuan dishes and a guide to the country’s culinary lexicon, including the three ways to say “crispy”: cui (al dente), su (crackly) and su cui (a combination of both).

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