So far in my life, I have never been to China. It is in the works for my next vacation. Yet, when I read Fuchsia Dunlop’s Shark’s Fin and Sichuan Pepper, I feel that I’m in China.
In her book, not only does she writes about her training at Sichuan Institute of Higher Cuisine, but China’s food, history, and culture. She pays great attention to China’s region specialities, for example, Hangzhou for Beggar’s Chicken, Vinegar Fish, and Dongpo Pork. There is also a chapter just for Dan Dan Noodles!
In addition, at the end of each chapter is a different recipe to try at home. Who doesn’t want to try Stewed bear’s paw?