THE book Shark’s Fin and Sichuan Pepper has been described by The Observer as“Destined...to become a classic of travel writing”,while the New York Times acclaims it as“insightful,entertaining,scrupulously reported...and a swashbuckling memoir studded with recipes...a distinguished contribution to the literature of gastronomy.”Highly acclaimed by Western media,this book is written by Fuchsia Dunlop,an Englishwoman who has studied Chinese culinary culture for 20 years and recorded her extraordinary adventure in learning about and enjoying Chinese food.