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Shark fin and sichaun pepper
© Wendell Webber

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).

PUBLISHED May 2008

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