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

“Destined, I think, to become a classic of travel writing.”—Paul Levy, The ObserverAfter fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily i More »