Last Updated on January 14, 2024 by Simon Fan
Shanghai, China’s most dynamic city (and my native city), offers a fascinating cuisine that was born during the city’s dramatic ascent from a port to a global metropolis.
I started to write this book, Food and Cooking of Shanghai: Recipes and Stories from China’s Most Dynamic City, back in 2018. Four years later, in 2022, I published it on Amazon worldwide (the global site or your local site).
In the book, I draw on years of research and culinary training to present over 100 authentic Shanghainese recipes, and I garnish them with history, food lore, and personal stories.
Appetite for Shanghai? I hope this book brings you both the true flavors of Shanghai and the thrills of creating them in your kitchen. And if you’ve lived in or visited Shanghai, I hope this book takes you back to the city that embraces everyone.
A word about Kindle book, which is the ebook format for my book. You can read Kindle books on the devices you already own with the free Kindle app for iOS, Android, PC, and Mac, as well as on Kindle E-readers and Fire tablets.
Broccoli in rich broth (上汤西兰花) | Soy, Rice, Fire
March 17, 2024 at 8:29 AM[…] cabbage, pea shoots, and spinach are the most common choices for shangtang preparation. In my cookbook about the food of Shanghai, I included a delightful version using […]