What is Reddit's opinion of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China?

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Shark's Fin and Sichuan Pepper, the memoir of Fuchsia Dunlop, a British woman who became one of the first westerners to train at culinary school in Sichuan, China. It's a fascinating story, I couldn't put it down.

what recipes can you share? what is your background--have you been to China before? I like this cookbook by Fuchsia Dunlop, although I haven't actually tried the recipes: http://www.amazon.com/Sharks-Fin-Sichuan-Pepper-Sweet-Sour/dp/0393332888/ref=sr_1_4?ie=UTF8&s=books&qid=1265825355&sr=8-4

here is a recipe for the only Chinese food I usually make at home:

Jook (congee):

• 1 part white medium-grain rice
• 8 parts water
• optional: bits of leftover chicken or turkey
• salt

Bring to a boil, simmer for as long as you have patience. Eat with liberal amounts of pork sung sprinkled on top and soy sauce drizzled in.