My Shanghai: Recipes and Stories from a City on the Water
My Shanghai: Recipes and Stories from a City on the Water contains many recipes from great Chinese restaurants. It’s a great gift idea for Chinese food fans!
Named one of the best cookbooks of 2021 by the New York Times, Epicurious, Business Insider, Bookshop, Timeout, Glamour, and National Post.
Shanghai, a vibrant metropolis boasting galleries, museums, and towering skyscrapers, stands as the world’s largest city proper, inhabited by twenty-four million residents and welcoming eight million visitors annually. Dubbed “China’s crown jewel” by Vogue, Shanghai emerges as a burgeoning culinary hub, showcasing a diverse array of international cuisines, innovative fusion creations, and promising chefs pushing culinary boundaries. Amidst its modernity, Shanghai also preserves ancient and rich culinary traditions.
Betty Liu, rooted in Shanghai’s culinary heritage and raised on homestyle Shanghainese cuisine, offers an enchanting exploration of the city and its culinary delights. “My Shanghai” seamlessly blends cookbook, travelogue, and cultural study, delving into the essence of Chinese cuisine—the people, their narratives, and familial customs. Organized by seasons, the book navigates through a year in Shanghai’s culinary landscape, unveiling recipes beyond the conventional, alongside tales illuminating varied communities and their gastronomic rituals.
While Chinese cuisine is often thought devoid of seasonality, Liu unveils how the Shanghainese deeply engage with the seasons, shaping their culinary repertoire based on local harvests from land and sea. Fresh seafood, tender meats, and ripe produce harmonize with spices, yielding an array of refined dishes throughout the year.
“My Shanghai” offers a gateway for all to savor centuries-old homestyle Chinese fare in a contemporary culinary context. Liu demystifies Chinese cooking for home chefs, presenting cherished family recipes passed through generations alongside authentic street food staples. From her mother’s lion’s head meatballs and mung bean soup to her father-in-law’s prized Nanjing salted duck and the iconic red-braised pork belly transformed into gua bao, the book encompasses essentials like high stock, wontons, and fried rice.
With something for every palate, “My Shanghai” features beloved noodle and dumpling classics alongside unexpectedly light dishes. Though steeped in tradition, the recipes within this exceptional volume exude modernity—fresh, dynamic, sophisticated, and brimming with intricate flavors sure to captivate even the most discerning or adventurous eater.
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My Shanghai Cook Book Reviews
An impressive collection of Shanghainese recipes…This handsome work is perfect for lovers of Chinese cuisine and for home cooks of all stripes. — Publishers Weekly
As a port city, Shanghai has had centuries of influence from a host of foreign cultures as well as from the rest of China. Liu, whose popular food blog has done much to promote Shanghai’s cooking, offers her take on the city’s food by categorizing its many dishes into the year’s seasons…Bright color photographs of finished dishes and step-by-step illustrations of techniques for complex forming of dumplings make recipes even more attractive. — Booklist
Photography of both the food and region is gorgeous and another way to travel without leaving home…the clear recipes in this rich collection will delight home cooks looking to explore flavors and cooking styles. — Library Journal
My Shanghai is a tour de force. — Boston Globe
My Shanghai contains everything I look for in a cookbook: personal storytelling, trustworthy information, new-to-me recipes that teach as much as they entice, and stunning photography that’s instantly transportive. Betty Liu has raised the bar.
— Julia Turschen, author of Simply Julia and founder of Equity at the Table (EATT)
My Shanghai is a soulful homage…This book is a multi-sensory delight—the fresh, vibrantly seasonal flavors of her native Jiangnan cuisine are interlaced with heartfelt personal stories of growing up with her mother’s cooking, stunningly brought to life by Betty’s rich, immersive photography. It’s a timely reminder of how much we still have to learn about the cuisines of China and deftly illustrates the power of culinary storytelling to transport us. A book to sit with, ruminate over, learn from, share with friends, and of course, cook a memorable meal from. This one is going straight on my “favorite cookbooks” shelf. — Hetty McKinnon, award-winning cookbook author, food writer, and editor of Peddler Journal
My Shanghai is a well-written cookbook about the home cooking of a family who stuck to its native cuisine notwithstanding immigration to the United States. Author and photographer Betty Liu eloquently tells the story of her family’s food culture and that of their native Shanghai as she has experienced it. Through her prose and recipes, she makes the reader feel like a guest in her family kitchen learning to shop and cook with her and her elders, and then sharing the meal together. Betty’s food styling and photography complete the package. We need many more cookbooks like My Shanghai. — Kristina Gill, co-author and photographer of Tasting Rome
So much more than a cookbook, My Shanghai is the book I’ve been waiting for. It’s filled with beautiful, personal stories and recipes that bring the vibrant, fresh, and seasonal dishes of the Jiangnan region to life. Paired with Betty’s captivating photography, I was instantly transported. A cover-to-cover read that allows readers to cook their way through the seasons, this is a book that’s sure to have the telltale food stains, notes, and wear of a well-loved companion. — Alana Kysar, author of Aloha Kitchen
Through family recipes and stories of the glittering city, My Shanghai will begin to fill a vacuum for cookbooks about China’s vastly different regional cuisines, written by people who grew up cooking and eating them—like Liu. And the photographs are gorgeous. — Esquire
The best cookbooks, many would argue, are not just recipes—they’re trips, stories, experiences. Betty Liu accomplishes all of those things, bringing the reader along on a year-long ride through Shanghai and its food. — Delish.com
As an international metropolis, Shanghai cooking has, more so than most Chinese cuisine, been influenced by traders from around the world. This is one of the few cookbooks that is dedicated to Shanghainese cooking, which includes regional dishes like Nanjing Salted Duck and Lion’s Head from the neighboring Yangtze river delta. — Reviewed.com
Taste, smell and experience the eccentric flavors of one of the oldest kitchens in the world: Shanghai’s. This retro-looking book guides you through the thrilling streets of the Chinese city based on 100 recipes. A feast for the eyes and taste buds. — Delicious Magazine
Organized by season, My Shanghai explores the dynamic, destination-worthy fare of one of the world’s largest cities. Author Betty Liu transports readers to Shanghai through homestyle eats, many of which have been passed down through generations and reexamined with a modern lens. — Time Out
My Shanghai: Recipes and Stories from a City on the Water is a deeply personal title inspired by Betty’s parents and the food that she grew up eating. It highlights the seasonality of Shanghainese food, something ubiquitous in Chinese cooking but often not recognized in the Western world. — Cherry Bombe
Frankly, I haven’t been able to stop cooking from My Shanghai since I got it…I imagine I’ll keep coming back every season. — Eater
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Shanghai, a vibrant metropolis boasting galleries, museums, and towering skyscrapers, stands as the world’s largest city proper, inhabited by twenty-four million residents and welcoming eight million visitors annually. Dubbed “China’s crown jewel” by Vogue, Shanghai emerges as a burgeoning culinary hub, showcasing a diverse array of international cuisines, innovative fusion creations, and promising chefs pushing culinary boundaries. Amidst its modernity, Shanghai also preserves ancient and rich culinary traditions.
Betty Liu, rooted in Shanghai’s culinary heritage and raised on homestyle Shanghainese cuisine, offers an enchanting exploration of the city and its culinary delights. “My Shanghai” seamlessly blends cookbook, travelogue, and cultural study, delving into the essence of Chinese cuisine—the people, their narratives, and familial customs. Organized by seasons, the book navigates through a year in Shanghai’s culinary landscape, unveiling recipes beyond the conventional, alongside tales illuminating varied communities and their gastronomic rituals.
While Chinese cuisine is often thought devoid of seasonality, Liu unveils how the Shanghainese deeply engage with the seasons, shaping their culinary repertoire based on local harvests from land and sea. Fresh seafood, tender meats, and ripe produce harmonize with spices, yielding an array of refined dishes throughout the year.
“My Shanghai” offers a gateway for all to savor centuries-old homestyle Chinese fare in a contemporary culinary context. Liu demystifies Chinese cooking for home chefs, presenting cherished family recipes passed through generations alongside authentic street food staples. From her mother’s lion’s head meatballs and mung bean soup to her father-in-law’s prized Nanjing salted duck and the iconic red-braised pork belly transformed into gua bao, the book encompasses essentials like high stock, wontons, and fried rice.
With something for every palate, “My Shanghai” features beloved noodle and dumpling classics alongside unexpectedly light dishes. Though steeped in tradition, the recipes within this exceptional volume exude modernity—fresh, dynamic, sophisticated, and brimming with intricate flavors sure to captivate even the most discerning or adventurous eater.
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Betty Liu, rooted in Shanghai’s culinary heritage and raised on homestyle Shanghainese cuisine, offers an enchanting exploration of the city and its culinary delights. “My Shanghai” seamlessly blends cookbook, travelogue, and cultural study, delving into the essence of Chinese cuisine—the people, their narratives, and familial customs. Organized by seasons, the book navigates through a year in Shanghai’s culinary landscape, unveiling recipes beyond the conventional, alongside tales illuminating varied communities and their gastronomic rituals.
While Chinese cuisine is often thought devoid of seasonality, Liu unveils how the Shanghainese deeply engage with the seasons, shaping their culinary repertoire based on local harvests from land and sea. Fresh seafood, tender meats, and ripe produce harmonize with spices, yielding an array of refined dishes throughout the year.
“My Shanghai” offers a gateway for all to savor centuries-old homestyle Chinese fare in a contemporary culinary context. Liu demystifies Chinese cooking for home chefs, presenting cherished family recipes passed through generations alongside authentic street food staples. From her mother’s lion’s head meatballs and mung bean soup to her father-in-law’s prized Nanjing salted duck and the iconic red-braised pork belly transformed into gua bao, the book encompasses essentials like high stock, wontons, and fried rice.
With something for every palate, “My Shanghai” features beloved noodle and dumpling classics alongside unexpectedly light dishes. Though steeped in tradition, the recipes within this exceptional volume exude modernity—fresh, dynamic, sophisticated, and brimming with intricate flavors sure to captivate even the most discerning or adventurous eater.
SPN is reader supported, some products displayed may earn us a commission. Learn more.
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