>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
Support KCRW — your daily lifeline.
KCRW stands by our mission to serve our community in all the ways we can during this difficult time. We are here to provide you with local news, public health information, music for your spirit, and cultural connection. Stay up to date and sign-up for our newsletters. And, If at this time you are in a position to support our efforts, please consider making a donation.