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As a nation with 5000 years of history, China is steeped in vibrant cultures and lasting traditions, and the culinary tradition is an indispensable part of this. ‘To the people, food is Heaven’ is a well-known saying in China. And from ancient times till the present day, Chinese people have never ceased being passionate about eating. What’s more, China has a vast territory and enjoys abundant resources. The variety in climates, crops, and traditions in China carved out four great regional cuisines: Sichuanese, Shandongnese, ‘Huaiyang,' or 'Weiyang,’ and Cantonese cuisines. In the Qing dynasty, the great regional cuisines were further divided into eight: Anhui, Guangdong, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines. No matter how many realms, the classic four or the expanded eight, these regional cuisines of China have attracted more and more people from different countries, regions, and ethnicities. Why is this, and what is China and its food culture? The book Shark’s Fin and Sichuan Pepper by the British gourmet Fuchsia Dunlop will uncover the secrets for you
Shark’s Fin and Sichuan Pepper is a memoir of eating, written by the British gourmet and author, Fuchsia Dunlop. It records her adventures in eating throughout China since 1992. In it, Dunlop not only introduces the fantastic flavors of regional foods of China, but also marks out the differences between the East and the West in terms of food culture. It swiftly became a best-seller after its publication and was acclaimed by many top book reviewers. The New York Times described it as an ‘insightful, entertaining,' and ‘scrupulously reported exploration,' 'a swashbuckling memoir studded with recipes,' and a 'distinguished contribution to the literature of gastronomy.' The Press Association of UK praised its significance of cultural exchange through food, saying that it's 'not simply a record of sights, sounds, and tastes, but a sympathetic and passionate attempt to explain another people’s way of seeing the world.'
