Say the words “Chinese food” and most people conjure up white cartons filled with fried rice. Or, some may imagine banquet feasts that feature “delicacies” such as monkey brains.
The truth lies somewhere in between, and with Fuchsia Dunlop as your lively guide you’ll learn more about Chinese food than you can possibly digest in Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.
To read the full review and hear an interview with the author, click here.
Kitchen Report 
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