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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我看见很多朋友都在问有没有删减。先来说明一下。 我暂时没有时间对照全书，对照了一下最有可能删减的几个部分，没有删减。（对比的是我交上去的完整译稿和出来的书）。当然我没时间对照全书，不敢说别的没那么有可能删减的地方有没有删减。 而大陆和台湾（我没看台版）两个版...
评分早先喝过国外的一款精酿啤酒，风味特色的噱头是“四川花椒”，将信将疑地饮下，却只是有些唇舌跃动的轻微酥麻，与真实吃到乃至咬破花椒的感觉，相差巨大。 “外国人不行”，常常就这么轻易地脱口而出，浓油赤酱的上海菜都嫌重口，鲜香爽辣的川菜他们能接受？扶霞，一位英国女士...
评分 评分我一直自诩为一个资深吃货，直到最近看到译文纪实系列最新一本书《鱼翅与花椒》，才发现自己与本书作者相比根本算不上吃货。 本书讲述的一个英国女孩扶霞·邓洛普的中国寻味之旅，从川菜、湘菜、粤菜、闽菜、宫廷菜、淮扬菜的美食探寻，到她自己深入学习中国厨艺，从调味、刀工...
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买了二手精装作为收藏www，听说有些内容不一样，待看
评分买了二手精装作为收藏www，听说有些内容不一样，待看
评分买了二手精装作为收藏www，听说有些内容不一样，待看
评分买了二手精装作为收藏www，听说有些内容不一样，待看
评分买了二手精装作为收藏www，听说有些内容不一样，待看
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