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    Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs.

    I am really excited to share my debut cookbook, My Shanghai: recipes and stories from a city on the water. I share the story of my family’s cooking, with roots from the Jiangsu and Zhejiang regions, the two regions that border Shanghai. Shanghainese cuisine is not like any other in China, and I can’t wait to tell you all about it. I also bring you to discover where hairy crabs are farmed, how bamboo is foraged, and the traditions of Chinese holidays, with as much photography as I could fit into the book.

    In this book I share my family’s recipes, through the lens of a modern home cook born and raised in America. A few of my favorite recipes include: my mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice.

    Where to buy: Bookshop / Harper Collins / Indie Bound / Books a MillionAmazon / Barnes & Noble

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