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Jump to navigationJump to searchShark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China by Fuchsia Dunlop (view source)
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{{infobox infobox1
|title=Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China
|author=Fuchsia Dunlop
|date=March 2008
|isbn=978-0091918309
|amazonukcover=<amazonuk>0091918308</amazonuk> |amazonusaznuk=0091918308|aznus=<amazonus>0393066576</amazonus>
}}
On her first trip to the orient Fuchsia Dunlop is appalled at the preserved duck eggs served as hors d'oeuvre in Hong Kong. Her description of this first encounter with the Chinese delicacy is rich with words like filthy, revolting, nightmarish, translucent, oozy, mouldy, toxic, slime…
