Abstract: Fuchsia Dunlop, a British writer, was awarded a grand prize for her actual writing of Chinese cuisine, a great representative being Shark’s Fin and Sichuan Pepper, a result of her journey of culinary research characterized by first-hand analysis of complicatedness, diversity and emotional content of Chinese food. This paper demonstrates the cultural, social and publication significance of the book from three perspectives – writing angle, writing standing and reflections triggered – of Chinese cuisine.

Key words: cross-culture, integration, impartial standing, reflection