Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

by Fuchsia Dunlop | Nonfiction |
ISBN: 0393066576 Global Overview for this book
Registered by wingeponine38wing of Winchester, Massachusetts USA on 12/29/2012
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4 journalers for this copy...
Journal Entry 1 by wingeponine38wing from Winchester, Massachusetts USA on Saturday, December 29, 2012
I had a hard time with this book - never thought I was that queasy, and have always considered myself a rather adventurous eater, but some parts were too difficult to read. It went into too much detail for this quasi-vegetarian :-)

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!

Journal Entry 2 by wingeponine38wing at Winchester, Massachusetts USA on Monday, December 31, 2012

Released 7 yrs ago (12/31/2012 UTC) at Winchester, Massachusetts USA

CONTROLLED RELEASE NOTES:

Surprise! Hope you enjoy this wishlist book :-)

[Just noticed this qualifies for the D For December Challenge hosted by hyphen8.]

Journal Entry 3 by wingAzukiwing at Miami, Florida USA on Thursday, January 10, 2013
Wow wow wow this is most certainly a belated Christmas present that gets me squeaking with joy. Thank you thank you!! Yes, I am a most appreciative recipient of this RABCK.

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!

Journal Entry 4 by wingAzukiwing at Miami, Florida USA on Monday, November 03, 2014
I really enjoyed the book very much (though some of the food is really high in fear factor, and the last chapter... I have to say I am Chinese but I won't touch that...). Dunlop is a good writer, and she has done serious research on her subjects. So happens there was an interview with Fushcia Dunlop on public radio, (http://www.wnyc.org/story/315-secrets-of-chinese-home-cooking/) and Macaufan, after listening to it, ends up reading the book as well (his first book of the year~that's how much a reader he is.)

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.
http://www.npr.org/templates/story/story.php?storyId=90135206

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.
http://www.travelchannel.com/tv-shows/bizarre-foods/episodes/chengdu

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!!

Journal Entry 5 by Macaufan at Miami, Florida USA on Sunday, March 22, 2015
Sorry it took a long while for me to read the book. It's a very interesting look at Chinese food, especially the Sichuan cuisine, which I was not familiar with, except knowing that it's really spicy.

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.

Journal Entry 6 by Tsjara at Assendelft, Noord-Holland Netherlands on Friday, April 17, 2015
It's here! Traveled all the way from Hong Kong, together with a surprise wishlist book too! Thank you azuki and macaufan!! :D
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

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