Readers will not learn how to make braised pomelo pith with shrimp eggs but how and why Chinese chefs have long prized unusual (and to Western palates, sometimes off-putting) ingredients, such as the bitter pith of a giant citrus fruit.

读者不会学到如何炆柚皮，但会了解中国厨师如何以及为什么一直珍视不同寻的(对西方人来说，有时是令人反感的)食材，比如这种很大的柑果的苦味白髓。

That might be because some people are more sensitive to naringin, the main bitter compound in the grapefruit.

这可能是因为有些人对柚皮更敏感，也就是葡萄柚中主要的苦味化合物。