Tag: chinese
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“gristly, slithery, slimy, squelchy, crunchy, gloopy”
These are some terms that many english speakers describe the texture of certain Chinese dishes that they find disgusting (e.g., sea cucumber), according to Fuchsia Dunlop’s sweet-sour memoir “Shark’s Fin and Sichuan Pepper”. I just finished the book in which she dedicated a full chapter (Ch. 8 The Rubber Factor) to tackle an often-maligned characteristics…