---
product_id: 161566350
title: "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China"
brand: "fuchsia dunlopbee wilson"
price: "311 kr"
currency: DKK
in_stock: true
reviews_count: 7
url: https://www.desertcart.dk/products/161566350-sharks-fin-and-sichuan-pepper-a-sweet-sour-memoir-eating
store_origin: DK
region: Denmark
---

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

**Brand:** fuchsia dunlopbee wilson
**Price:** 311 kr
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by fuchsia dunlopbee wilson
- **How much does it cost?** 311 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.dk](https://www.desertcart.dk/products/161566350-sharks-fin-and-sichuan-pepper-a-sweet-sour-memoir-eating)

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- fuchsia dunlopbee wilson enthusiasts

## Why This Product

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## Description

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

## Images

![Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China - Image 1](https://m.media-amazon.com/images/I/61HBUk0-IpL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ A delightful & adventerous culinary memoir
*by D***Y on September 26, 2008*

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 love it!
*by C***E on November 14, 2016*

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.

### ⭐⭐⭐⭐ Such a pleasure to share: I've ordered seconds and thirds
*by J***S on March 17, 2010*

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.

## Frequently Bought Together

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

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*Product available on Desertcart Denmark*
*Store origin: DK*
*Last updated: 2026-03-01*