Project Description

Shark’s Fin and Sichuan Pepper


Length: 1126

Director: Uddin Noor 葛天明

Shark’s Fin and Sichuan Pepper is a book written 20 years ago by British gourmet Fuchsia Dunlop, which contains extensive descriptions of local cuisine in Chengdu, Sichuan province. However, chengdu food has been very different from 20 years ago, so we set out again to explore the changes of Sichuan food in the past 20 years.