One of the great barriers to outsiders’ appreciation of Chinese food is the Chinese love of textures that others consider revolting, as I’ve written before: the slimy, slithery, bouncy and rubbery; the wet crispness of gristle; the brisk snappiness of goose intestines; the sticky voluptuousness of that reconstituted dried sea cucucmber.
To overcome this, one needs to continue pushing oneself, up to a point that one gets used to that and pleasure comes, according to Fuchsia Dunlop.
