《鱼翅与花椒》是英国美食家扶霞·邓洛普在20年前写的一本书，书中大量的介绍了四川成都当地的美食。而现在的成都美食已经与20年前有很大的不同，于是，我们再次出发，探寻这20年来川菜的变化。

Shark's Fin and Sichuan Pepper is a book written 20 years ago by British gourmet Fuchsia Dunlop, which contains extensive descriptions of local cuisine in Chengdu, Sichuan province. However, chengdu food has been very different from 20 years ago, so we set out again to explore the changes of Sichuan food in the past 20 years.