Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
4 journalers for this copy...
This was a gift, so I feel sad that I didn't enjoy it more. But now it's time to travel on in search of a more appreciative reader!
[Just noticed this qualifies for the D For December Challenge hosted by hyphen8.]
Flipping through the pages, I can understand your queasiness. Sea cucumber? Bird saliva?Ovarian fat of the snow frog? (which I do happen to have some in my fridge... and I always wonder who the heck even thought of eating it in the first place.) But the mention of ding ding toffee, buns and dan dan noodle makes me hungry!
Thank you, thank you again!
Reading the book gave us such cravings for Sichuan food that we went to a Sichuan restaurant and had a real good sweat, ended up packing half the food home so I can cook with more veggies or broth to tune down the heat. I have been addicted to Sichuan peppercorn the first time I tried it, so I am glad to find a kindred spirit here.
I also found an interview when her book first came out.
And you have to check out Andrew Zimmern's show. You can see the rabbit head that Dunlop loves, >_< the calligraphy brush dumpling, and other food that Dunlop mentioned.
This book is passed on to Macaufan, who will send it to Tsjara when he's done. Along with the book is some Sichuan pepper, but don't try it till you read Chapter 13!!
However, towards the end of the book, it does lose steam a bit, and kind of meander around, as Dunlop's love for China and Chinese food develops into a more complex emotion. Not to excuse myself for losing my reading momentum...
Anyway, the book is finally on its way to Tsjara. Mailed it about 3 weeks ago when I was in Hong Kong.
This sounds really interesting and I noticed there are some recipes as well.. looking forward to read it and see if there are things that I recognize :P