Notes about Recipes in this book

• Suzhou-style mooncakes (Sū shì xiān ròu yuè bǐng)

  • alinutzamica on January 24, 2026

    9/10 I really enjoyed these. They make a good breakfast and snack, but we had them for dinner. There are several steps but they are very easy to follow. The instructions are excellent. I used lard instead of butter. First time trying the lamination technique. It's actually not that hard. I will make them again.

• Bean sprout stir-fry with chicken and garlic chives (Jī ròu chǎo dòu yá )

  • Jeljh98 on August 20, 2025

    Probably two servings but fantastic

  • Stephenn31 on February 14, 2026

    Simple but flavourful. Added a bit of extra stock to have some sauce to go over the rice served with greens. Would definitely make again

• Mom's Shanghai red-braised pork belly (Shàng hǎi hóng shāo ròu)

  • nomeshk on February 01, 2026

    Didn't need the full 3 hours. Did not have spring onions, subbed with leeks. Also did not have any tofu knots, so used some beancurd skins instead which I enjoyed.

• Basic winter greens stir-fry (Qīng chǎo qīng cài )

  • Stephenn31 on February 14, 2026

    Also need garlic for the recipe. Depending on how you cut the greens, cook the stems before the greens.

• Shanghai stir-fried rice cake (Shàng hǎi chǎo nián gāo)

  • sosayi on August 09, 2023

    3/4 family members really enjoyed this quicker weeknight dinner. I upped the rice cakes (16 oz package) and upped the sauce proportionally, but it seemed a little strongly flavored that way. I’d repeat with the same amount of rice cakes, but leave the sauce as is next time.

• Rock sugar pork hock (Bīng táng tí bǎng)

  • meginyeg on December 18, 2023

    This was easy and delicious. Definitely will have a again.

• Pork-stuffed fried dough (Yòu miàn jīn sāi ròu)

  • chawkins on December 28, 2024

    Quite tasty with interesting texture. After braising, the fried dough puffs became soft and slippery. My ground pork were super lean, so the meatballs were not as soft as I would like, but they were tasty nonetheless. it was a labor intensive dish though. I used commercial fried dough puffs, there were 13 in a package, so I made half a recipe. Sorry about the messy dish in the picture, I forgot to take a photo until halfway thru the meal.

• Shanghai fried thick noodles (Shàng hǎi cū chǎo miàn)

  • Stephenn31 on February 21, 2026

    Simple and fresh. I used shrimp instead of pork, and extra bok choi.

• Seasoned steamed eggplants (Liáng bàn qié zi)

  • cholloway on August 25, 2024

    A bit spa food. Not as flavorful as we would like

• Morning pork bao (Xiān ròu bāo)

  • meginyeg on June 05, 2022

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

• Pan-fried pork bao: traditional dough, leavened (Shēng jiān bāo)

  • aistern on September 12, 2024

    This is a project but is well worth it. I had these buns the summer I lived in Shanghai

• 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.

• Eat Your Books

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

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