Shark's Fin and Sichuan Pepper pdf epub mobi txt 电子书 下载 2025
Fuchsia Dunlop was the first Westerner to train as a chief at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. She is the author of two acclaimed cookery books, Revolutionary Chinese Cookbook and Sichuan Cookery, and was named 'Food Journalist of the Year' by the British Guild of Food Writers in 2006.
She currently lives in London.
- 美食
- 饮食
- 生活
- 饮食文化
- 英國
- 中國
- 开卷八分钟
- 四川
This is the story of an English girl who went to China to learn the language, but whose love of food lead her down a very different path...
Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed.
In the course of this fascinating journey, Fuchsia undergoes an apprenticeship at the Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; she attempts, hilariously, to persuade Chinese people that Western food is neither simple nor bland ; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test.
From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is a unique and evocative account of a culture and cuisine that is a world away from most Westerners experiences.
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读后感
我从小就吃不了辣，一点点辣就会淌鼻涕，所以吃到辣味就会停下来再也不碰那碗菜了。但是看了扶霞的《鱼翅与花椒》，我就在想我不吃辣错过了多少美味啊，要是我能吃辣就好了。连英国小姑娘都能受得了陌生的麻辣味，我真是太没用了。真想合上书就跑去吃重庆火锅锻炼吃辣的能力，...
评分“列为看官，我吃了那只菜虫。我咬了那柔嫩的身躯，我用舌头感受到那小小的奶嘴一样的东西，然后吞了下去。菜虫本身味道寡淡，吃着水汪汪的。我感觉也还好。这根本不是什么大不了的事。于是我又咬了一口，把头也吃了。接着我平静地继续午饭，挺好吃的。” 作为一名据说连福建人...
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