Delving into Chinese Cuisine: Shark’s Fin and Sichuan Pepper

Fuchsia Dunlop is a British food writer and cook specializing in Chinese cuisine. She first released “Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China” in 2008.

In addition to “Shark’s Fin and Sichuan Pepper,” Fuchsia Dunlop has authored several other books on Chinese cooking, including “Land of Fish and Rice: Recipes from the Culinary Heart of China,” “Every Grain of Rice: Simple Chinese Home Cooking,” and “Revolutionary Chinese Cookbook: Recipes from Hunan Province.”

Among her books, “Every Grain of Rice: Simple Chinese Home Cooking” is often considered the best in terms of editions as it provides easy-to-follow recipes for popular Chinese dishes that can be cooked at home.

Shark’s Fin and Sichuan Pepper quotes as follows: