Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, by Fuschia Dunlop
One of our favorite books on travel in China is Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. Fuchsia Dunlop takes us on a mouthwatering journey through China's rich and sometimes wild culinary landscape. As the first Westerner to train at a top Chinese cooking school, Dunlop dives headfirst into the heart of Sichuan's fiery kitchens.
Her adventures don't stop there. Dunlop crisscrosses the country, fearlessly sampling everything from street food to banquet delicacies. Along the way, she paints a vivid picture of modern China, showing how its tumultuous history flavors everyday life.
Dunlop's writing is as spicy and satisfying as the dishes she describes. She serves up equal portions of humor, insight, and mouth-watering food descriptions. Whether you're a seasoned traveler, a foodie, or just curious about China, Shark's Fin and Sichuan Pepper will leave you hungry for more. It's not just a book about food - it's a window into the soul of a nation, told through the universal language of cuisine.
“So this is a book about the unexpected wonders of Chinese cuisine. It is also about the tale of an English girl who went to China, ate everything, and was sometimes surprised at the consequences.”
Interesting Facts & Links:
Fuchsia Dunlop is a British food writer and chef who specializes in Chinese cuisine, particularly that of Sichuan province, and was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine in Chengdu. Those who want to know more about the author should visit her personal website, fuchsiadunlop.com. She has also published her own cookbook, The Food of Sichuan.
We really enjoyed this book and named Shark’s Fin and Sichuan Pepper as one of our recommendations for those who love travel literature. Click here to see our top picks for travel books.
The Sichuanese Pantry with Fuchsia Dunlop | Serious Eats
When author and Chinese-cooking expert Fuchsia Dunlop visited Serious Eats' test kitchen to cook through some of the recipes from her recently updated masterwork on Sichuan cooking, The Food of Sichuan, she spent a few minutes chatting with us about the essential ingredients needed to get started.
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