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Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China by Fuchsia Dunlop (Paperback, 2011)

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Fuchsia Dunlop was the first Westerner to train as a chef at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. Fuchsia Dunlop is not just one of the world's experts on Chinese regional food, but a beautiful writer too.