Shark fin and Sichuan peppercorns

Shark's Fin and Sichuan Pepper

Fuchsia Crocus is a good friend of mine, and she's the foreigner I know who knows Chinese cooking best. This award-winning book, "Shark's Fin and Sichuan Peppercorn," is undoubtedly the most vivid, engaging, and accurate of all the foreign books on Chinese food. — Chen Xiaoqing (Director of "A Bite of China")
This is China, a country with a wonderful food culture.
This is a story about Chinese food and also the adventure of a British girl in China.
Fuchsia moved to China permanently in 1994. From the outset, she vowed to eat whatever she was offered, no matter how bizarre. She experienced the captivating sensation of Sichuan cuisine for the first time, the shock of witnessing chickens and ducks being slaughtered, the experience of the myriad of knife skills, her admiration for healthy eating, and the moral dilemma she faced while tasting rare game.
Through Fuchsia's eyes, we gain a fresh perspective on familiar Chinese cuisine. Different regions possess unique flavors: Sichuan cuisine is spicy with a hint of sweetness, like the laid-back Sichuanese, always sweetly thoughtful; Hunan cuisine is direct and uncompromising, like the leaders it nurtures; and Yangzhou cuisine, the food of a peaceful and prosperous era, is warm and comforting.
From the bustling markets of Sichuan to the desolate scenery of northern Gansu, from the deep mountains of Fujian to the charming ancient city of Yangzhou, the book presents the unforgettable flavor of Chinese cuisine, deeply depicts the differences between Chinese and Western food culture, and combines humanistic observations with humorous interest.

2018-07-01

上海译文出版社

265

9787532777914