Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide these encounters tell a narrative

these encounters tell a narrative of intellectual culture and art over the course of a millennium

yet interlaced with Clete’s humor and consistent drive to protect those he loves

Perfect for family sharing

Emily's brother

she planned to study the city’s squatting phenomenon

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide these encounters tell a narrativeThe modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson. Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, "has done more to explain real Chinese cooking to non Chinese cooks than anyone" (Julia Moskin, New York Times). In Shark's Fin and Sichuan Pepper, Dunlop recalls her rapturous encounters with China's culinary riches, alongside her brushes with corruption,