My Shanghai: Recipes and Stories from a City on the Water by Betty Liu

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    • Categories: Rice dishes; Snacks; Fall / autumn; Chinese
    • Ingredients: pumpkins; pork lard; glutinous rice flour; sweet red bean paste; white sesame seeds; neutral oil of your choice
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    • Categories: Main course; Cooking for 1 or 2; Fall / autumn; Chinese
    • Ingredients: soft tofu; pork lard; fresh ginger; Shaoxing wine; light soy sauce; stock; white pepper; scallions; hairy crabs
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    • Categories: Soups; Main course; Fall / autumn; Chinese
    • Ingredients: dried soybeans; pig feet; fresh ginger; Shaoxing wine; scallions; white pepper
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    • Categories: Rice dishes; Stuffing; Main course; Fall / autumn; Chinese; Vegan; Vegetarian
    • Ingredients: lotus root; glutinous rice; rock sugar; dried osmanthus flowers
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    • Categories: Chutneys, pickles & relishes; Fall / autumn; Chinese; Vegan; Vegetarian
    • Ingredients: daikon radishes; light soy sauce; Chinese black vinegar
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    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Fall / autumn; Chinese; Vegan; Vegetarian
    • Ingredients: mountain yams; carrots; neutral oil of your choice; scallions; dried wood ear mushrooms; white pepper
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    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Fall / autumn; Chinese
    • Ingredients: dark soy sauce; light soy sauce; sesame oil; pork lard; Shanghai noodles; white pepper; scallions; green garlic; whole chicken; pork bones; fresh ginger; Shaoxing wine
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    • Categories: Rice dishes; Main course; Fall / autumn; Chinese
    • Ingredients: pork spareribs; light soy sauce; dark soy sauce; white pepper; Shaoxing wine; fresh ginger; dried lotus leaves; white rice; glutinous rice; Sichuan peppercorns; white peppercorns; whole star anise; fennel seeds; cassia bark; black cardamom pods; sweet potatoes; scallions
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    • Categories: Stir-fries; Main course; Side dish; Fall / autumn; Chinese; Vegan; Vegetarian
    • Ingredients: mustard greens; edamame beans in pods; scallions; fresh ginger; tofu skins; Shaoxing wine; sesame oil; white pepper
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    • Categories: Soups; Fall / autumn; Chinese
    • Ingredients: pork ribs; fresh ginger; scallions; Shaoxing wine; bamboo shoots; winter melon gourds; white pepper
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    • Categories: How to...; Chinese
    • Ingredients: dried bamboo shoots
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    • Categories: Stews & one-pot meals; Stir-fries; Fall / autumn; Chinese
    • Ingredients: chestnuts; dried shiitake mushrooms; chicken thighs; light soy sauce; pork lard; scallions; fresh ginger; Shaoxing wine; dark soy sauce; rock sugar; whole star anise; cassia bark; white pepper; sesame oil
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    • Categories: Pies, tarts & pastries; Snacks; Fall / autumn; Chinese
    • Ingredients: ground pork; fresh ginger; scallions; light soy sauce; dark soy sauce; white pepper; sesame oil; Shaoxing rice wine; all-purpose flour; pork lard; eggs
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    • Categories: Pies, tarts & pastries; How to...; Afternoon tea; Fall / autumn; Chinese
    • Ingredients: pork lard; granulated sugar; dried osmanthus flowers; eggs; white sesame seeds; all-purpose flour
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    • Categories: Soups; Cooking for 1 or 2; Fall / autumn; Chinese; Vegan; Vegetarian
    • Ingredients: dried shiitake mushrooms; button mushrooms; sprouted mung beans; fresh ginger; garlic; scallions; light soy sauce; wheat gluten; Chinese black vinegar; white pepper; sesame oil; Shanghai noodles; cilantro; white bamboo
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    • Categories: Main course; Side dish; Cooking for 1 or 2; Fall / autumn; Chinese
    • Ingredients: dried shrimp; Shaoxing rice wine; winter melon gourds; edamame beans
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    • Categories: Stews & one-pot meals; Main course; Fall / autumn; Chinese
    • Ingredients: dark soy sauce; light soy sauce; whole sea bass; Shaoxing rice wine; scallions; fresh ginger; pork lard; rock sugar
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    • Categories: Stews & one-pot meals; Main course; Fall / autumn; Chinese
    • Ingredients: dark soy sauce; light soy sauce; whole sea bass; Chinese black vinegar; rice vinegar; rock sugar; fresh ginger
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    • Categories: Sandwiches & burgers; Main course; Fall / autumn; Chinese; Vegan; Vegetarian
    • Ingredients: dried shiitake mushrooms; bamboo shoots; carrots; fresh ginger; scallions; Shaoxing rice wine; light soy sauce; dark soy sauce; sesame oil; rock sugar; dried tofu sheets
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    • Categories: Stir-fries; Main course; Fall / autumn; Chinese
    • Ingredients: chicken thighs; Shaoxing rice wine; light soy sauce; white pepper; mung bean sprouts; garlic chives; sesame oil
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    • Categories: Sauces, general; Soups; How to...; Main course; Cooking ahead; Winter; Chinese
    • Ingredients: shepherd's purse; fresh ginger; scallions; ground pork; light soy sauce; Shaoxing rice wine; white pepper; sesame oil; wonton wrappers; pork stock; cilantro; Chinese chili oil; Chinese black vinegar; toasted sesame seeds
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    • Categories: Soups; Winter; Chinese
    • Ingredients: pork stock; white pepper; scallions; cilantro
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    • Categories: Sauces, general; Winter; Chinese; Vegan; Vegetarian
    • Ingredients: cilantro; Chinese chili oil; light soy sauce; Chinese black vinegar; garlic; scallions; toasted sesame seeds
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    • Categories: Stews & one-pot meals; Winter; Chinese
    • Ingredients: pork belly; rock sugar; dark soy sauce; chicken stock; light soy sauce; Shaoxing rice wine; whole star anise; fresh ginger; scallions
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    • Categories: Sandwiches & burgers; Lunch; Main course; Winter; Chinese
    • Ingredients: pork belly; rock sugar; dark soy sauce; chicken stock; light soy sauce; Shaoxing rice wine; whole star anise; fresh ginger; all-purpose flour; cake flour; pork lard; scallions
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Notes about this book

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Notes about Recipes in this book

  • Scallion pancakes (Cōng yóu bǐng)

    • chawkins on June 21, 2022

      The pancakes were good, crispy and not greasy. The dough was very sticky, make sure that your hands, bench scrapper and rolling pin are well oiled, I rolled dough out on silicone mat, and had no problem transferring the pancakes to the pan. First time use of this cookbook and I was impressed, the process of making the pancakes were so streamlined that I was able to do this in under two hours and that included an hour for resting the dough. Have to check her other recipes to see if they were as well organized.

  • Morning pork bao (Xiān ròu bāo)

    • meginyeg on June 05, 2022

      Just made the dough as I had my own filling. Worked really well.

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Reviews about this book

  • Eat Your Books

    Liu is a force of nature and delivers the beauty of Shanghai and its cuisine in her debut cookbook.

    Full review
  • ISBN 10 0062854720
  • ISBN 13 9780062854728
  • Linked ISBNs
  • Published Mar 09 2021
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Harper Design

Publishers Text

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.

Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world's largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. "China's crown jewel" (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet.

Betty Liu, whose family has deep roots in Shanghai, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese-the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals.

Westerners rarely associate Chinese food with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year.

My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, adapted to the way we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother's lion's head meatballs and weekday stir-fries; her father-in-law's pride and joy, the Nanjing salted duck; her grandfather's steamed fish and his Suzhou red-braised pork belly; and her mother-in-law's mung bean congee (accompanied by Betty's fresh take on the dish: a mung bean popsicle).

In My Shanghai , there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern-fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.



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