Shark’s Fin and Sichuan Pepper: A Book Review

ref=dp_image_0Dunlop, Fuchsia. 2008. Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. New York & London: W.W. Norton & Company.

First off I should say that I love eating in China. In fact, that is what I most look forward to when I am heading to China. The variety and quality of the various cuisines in China is truly extraordinary. I really related to this book, not only for the eating adventures, but also because I also was once a young student in China trying to figure things out around me. Dunlop was a young girl studying Chinese in Chengdu when she became distracted by the heady smells and tastes that surrounded her. She enrolled in the local cooking school and dove headfirst into the wonderful world of Chinese cuisine, specifically 川菜 chuāncài, or Sichuan cooking, in her case.

What makes this book so readable, and persuasive, is Dunlop’s ability to engage the reader with personal and intimate stories of regular people and homestyle cooking.  As a speaker of Chinese she is able to share experiences with ordinary Chinese that would not be possible without a knowledge of the language. For example, she befriends the cook at the local noodle shop and eventually persuades him to give her the recipe for his famous dandan noodles, which she shares with the reader. I know I have said this before in other book reviews, but knowing Chinese really opens up all kinds of doors and allows one to experience a China that would not be possible if you did not know the language.

She correctly states on page 206, “Food has always been of exceptional importance in Chinese culture. It is not only the currency of medicine, but of religion and sacrifice, love and kinship, business relationships, bribery, and even, on occasion, espionage. ‘To the people, food is heaven,’ goes the oft-repeated saying.” Though the book focusses on Sichuan cuisine, she does give insight into China’s other culinary traditions as well.

The book is engaging, entertaining, and very informative. It is obvious that she has done her homework and knows her stuff. She gets added credibility because she experiences all this first hand while she lived in China and on subsequent trips back after returning to the UK.

The reader comes away from this book fascinated with Chinese food, and really hungry. The food she describes is the real thing. This is a well written memoir and I highly recommend it.

Fuchsia Dunlop is an active food writer and blogger and is the author of at least three Chinese cookbooks Her blog can be found here:

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