Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Paperback – Illustrated, October 15, 2019

This is one of the relatively few books out there that I can say, without reservation, that I completely enjoyed to the least and last ... even the somewhat whimsical final chapter about the caterpiller.Others have already reviewed the book in considerable detail, so I'll just add a few short tidbits that stood out for me in particular ...* I absolutely adore Ms. Dunlop's adventerous spirit. Theodore Roosevelt's famous "man in the arena" speech somes readily to mind.* I also admire, and heartily agree with, Ms. Dunlop's astute observations regarding certain silly and deeply ingrained western culinary biases ... such as a general dislike or aversion to rubbery textures, bone-in cuts, offal, bitter vegetables, etc. I also share her love for adventerous dining ... and her disapproval of those who conspicuously indulge in endangered species.* I also deeply appreciate her efforts to not just share her culinary travels, but also her insights, immersive personal experiences, and the socio-political context of her travels ... it greatly helps to humanize the book for the reader. Disappointingly few authors succeed in that vein. Some successful examples (of fully immersive travel memoirs) are Peter Mayle's "A Year in Provence", and Joseph Campbell's "Sake and Satori". Both are highly recommended - the latter in particular, for those who enjoy high-brow reading.My one minor nit with this book are Ms. Dunlop's recipes ... she does a wonderful job in leading up to the recipes themselves in order to give full weight and background to her personal experience and attachment to each (something too few cookbook authors do in their headnotes). However, the recipes themselves are somewhat imprecise in places ... such as omiting the recommended knife-cuts to use (ironic after having learned so many in her culinary schooling), or neglecting to explain some of the more esoteric or hard to find ingredients to her western readers. I also found myself occasionally pining for some of the photographs her memoir mentioned ... none were included.Highly recommended !I look forward to exploring Ms. Dunlop's other published works.

I loved this book from the get-go. Fuschia Dunlop is erudite, adventurous, well-read and open and her intelligence sparkles in this memoir. It is years since I added to my overburdened cooking library but this is a gem that I will treasure and which has sent me off to examine in detail many previously unexplored sections of the chinese supermarket. She is an evocative writer and the contexts and stories she relates add greatly to the dishes.For those that are cooks - I should add that a Chinese friend hand-carried some Sichuan Peppers from China which are so explosively different from the ones I purchased from chinese stores in Australia, US and Germany. To put it in context, crunching a single raw pepper of the authentic version is enough to leave the lips and tongue anaesthetised and tingling for 15 minutes. It is really worth to experiment with different peppers to look for ones with a kick.

Since reading Fuchsia's articles in the Financial Times over the years, I've been fascinated by her nonchalance about her achievements: speaking fluent Mandarin, Han and Szechuan is a huge testament to her intellect and sensitivity to aural nuance. Of course that it's mixed with oral nuance, makes this journey explaining the totally foreign 'icky' bits of Chinese cuisine -- attempting to get to the bottom of why they eat what they eat and where the pleasure is derived -- entrancing and well-balanced.I liked reading about her life-on-the-road trials, resulting in the sharp edges of panic being eroded, and techniques for immersion and decompression from one intensely insular culture to another, and the real battles with her journey-mates about honourable behaviour in various contexts. As she was often suspected of being a 'spy' on her quests to experience originality, I would liken this book's more-ish-ness to a good spy novel, a palatable page turner, easy on the digestion, and driven by an awareness of inscrutable workings elsewhere. As I said, I've bought this book for dear friends as gifts. Very highly recommended.

Fuscia Dunlop has always fascinated me from a culinary exploration perspective. But now, after reading this memoire, I am equally fascinated by her as a person, a fearless traveler, and one who recognizes and appreciates both the beauty and the harsh realities of the world around her. How deeply I long to meet her, talk about the world and eat food deliberately. This is a masterpiece.Kevin Cox aka The Foodwalker

This is probably one of the best books I've read in a long time. I highly recommend this to everyone who is interested in learning more about authentic Chinese (mostly Sichuan) cuisine. But it is not just about the food. You will start appreciate the greatness of Chinese cooking and maybe learn more about Chinese traditions and culture from a fresh perspective. For those who grew up in Chengdu during the 90s, this book will for sure make you feel nostalgic.

I have been visiting China for about 5 years for business. This book had me at the very first paragraph...As an adventuresome eater myself, I have struggled with my reluctance to try many of the dishes I have been served on my various trips. Fuchsia may have bolstered my resolve with this memoir. The book is an extremely well written and informative account of her years in China. Her love for the people and cuisine is inspiring. I am not relinquishing my copy to share with friends, as I wish to keep the recipes included in the book for myself . I do, however, plan on buying the book as gifts for many of my foodie friends.

Author captures the culturally adventurous spirit of Chengdu, Sichuan, China ex-patriots experienced when the city just began opening up to foreigners in the 1990s