Hello! I’m a New York–based cookbook author, food photographer, and banking professional. My cookbook, Food and Cooking of Shanghai: Recipes and Stories from China’s Most Dynamic City, is available on Amazon worldwide (the global site or your local site).
I started this blog in 2012, shortly after completing the nine-month Classic Culinary Arts program at International Culinary Center (ICC), to spotlight Chinese recipes, ingredients, and cooking techniques.
Born and raised in Shanghai, I developed a curiosity about the food of my heritage at a very early age. That curiosity subsequently became a passion and has stayed with me ever since.
I’m forever in awe of the history, breadth, and myriad regional varieties of Chinese cuisine. I draw endless inspiration from its ingenuity in creating culinary wonders from humble ingredients, such as soybean and rice, both of which were first domesticated in China about 5,000 and 12,000 years ago respectively, as well as its mastery of fire and heat through numerous cooking techniques.
The more I explore, the more I realize how much I do not know. My journey of discovery continues, and I invite you to join me along the way!