Tag: chinese
“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…