Latest Sichuan pepper Stories

Duck tongues. Pig's kidneys. Rabbit ears. Cocktails made from the blood and bile of a freshly killed snake. Fuchsia Dunlop has eaten them all, and in her new book, manages to transform the gross into the engrossing. Dunlop, a London-based food writer and cookbook author who has spent more than a decade researching Chinese culinary culture, arrived in Chengdu in the early 1990s to study China's ethnic minorities, but quickly abandoned her studies to focus on food. She later became the first...