link:/s/ 14 bzvuuztvpq 0 dxbj 47 r-_ a
Extraction code: 1pyd title: shark fin and pepper
Author: [English] Fuxia Dunlop
Translator: He
Douban score: 8.3
Publishing House: Shanghai Translation Publishing House
Publication year: 20 18-7
Page count: 265
Content introduction:
Fu Xia is my good friend and one of all foreigners I know who know China cooking very well. This award-winning "Shark's Fin and Pepper" is undoubtedly very vivid, interesting and accurate in many books about China cuisine written by foreigners. -Chen Xiaoqing (director of China on the tip of the tongue)
This is China, a wonderful food country.
This is a story about China food and an English girl's adventure in China.
Fuxia 1994 went to China for permanent residence. From the beginning, she swore that no matter who invited her to dinner, no matter how strange the food was, she would come to the net: she was fascinated when she first saw Sichuan cuisine, she witnessed the horror of chickens and ducks being slaughtered, she experienced the ever-changing knife work, she marveled at the healthy diet, and she fell into a moral dilemma after tasting rare game. ...
Through Fu Xia's eyes, we can understand the familiar China cuisine from a new angle. Cuisine everywhere has its unique temperament: Sichuan cuisine is spicy and sweet, just like a leisurely Sichuanese, always with sweet consideration; Hunan cuisine is directly uncompromising, just like the leaders trained there; Yangzhou cuisine is peaceful and prosperous food, warm and soothing.
From the lively market in Sichuan to the remote scenery in northern Gansu, from the deep forests in Fujian to the charming ancient city of Yangzhou, the book presents an unforgettable and wonderful taste of Chinese food, and also profoundly depicts the differences between Chinese and western food cultures, both humanistic observation and humor.
About the author:
Fuxia Dunlop grew up in Oxford, got a bachelor's degree in English literature from Cambridge University, and then got a master's degree in China Studies from the Institute of Asian and African Studies in London. 1994, Fu Xia received a scholarship from the British Council and went to China Sichuan University to study for one year. Later, he received a three-month professional chef training at Sichuan Cuisine College, becoming the first foreign student in the school.
Fu Xia has three books, namely Sichuan cuisine, Hunan cuisine, shark's fin and pepper. When she first cooperated with China Local Radio of BBC Chinese Channel, she was the co-producer of the bilingual series Eat East and Eat West with the theme of diet. Her articles have been published in major newspapers and magazines, including Financial Times, The New Yorker, Gourmet, Sichuan Cuisine and so on. Her works have also won many awards. In 20 10, the Hunan provincial government awarded a special prize, affirming Fuxia's contribution to the internationalization of Hunan cuisine.
In recent ten years, Fu Xia has been engaged in lectures and cooking demonstrations for a long time, sometimes independently, and sometimes in cooperation with chefs from China, covering Barcelona, Sydney, new york, California, Turin, Beijing, Shanghai and Chengdu. She is also the leader of a cooking tour group in China. Fu Xia is currently a consultant of London Shuiyue Bashan Restaurant Group, and is responsible for making suggestions on the menu of this Sichuan restaurant, guiding or assisting staff training, and giving interviews to the media.