Shark's Fin and Sichuan Pepper

Shark's Fin and Sichuan Pepper : A Sweet-Sour Memoir of Eating in China

By (author) Fuchsia Dunlop

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Traditional Chinese edition of Sharks Fin and Sichuan Pepper:A Sweet-Sour Memoir of Eating in China, praised as one of the best travel food writings. Fuchsia Dunlop writes for Gourmet, Saveur, the Financial Times, and Time Out. In Traditional Chinese. Annotation copyright Tsai Fong Books, Inc. Distributed by Tsai Fong Books, Inc.

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  • Paperback | 320 pages
  • 03 Jun 2012
  • Mao Tou Ying
  • English, Chinese
  • 9862620854
  • 9789862620854

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