Episode 339: The Food of Sichuan
A Taste of the Past - Un pódcast de Heritage Radio Network
Categorías:
Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer Fuchsia Dunlop has done much to introduce the finer flavors of Sichuan cuisine. She has revised her 2001 book, Land of Plenty, to create a more encompassing book of the culture and recipes of Sichuan Food.
