>British food writer Fuchsia Dunlop recounts her culinary journey through China in her book, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.
Music break: Count The Daisies by Chris Joss
Shark's Fin and Sichuan Pepper
Credits
Host:
Evan Kleiman
Producers:
Bob Carlson,
Jennifer Ferro,
Thea Chaloner,
Candace Moyer,
Connie Alvarez,
Holly Tarson