Friday 11 August 2017

Indian Chinese Food: How Hakka Noodles and Manchurian Started a Cult Cuisine


Perhaps one of the most vibrant and evocative books about the food of China is Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop,
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Indian Chinese Food: How Hakka Noodles and Manchurian Started a Cult Cuisine

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