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,
Full details on
Indian Chinese Food: How Hakka Noodles and Manchurian Started a Cult Cuisine
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment