Food
3 Must-Try Shanghainese Recipes From The New Cookbook, My Shanghai
Published on May 6, 2021
Food photographer and blogger Betty Liu launched her debut cookbook dedicated to the culinary traditions of Shanghai. Raised in the U.S., Betty grew up eating Shanghainese food, and here she shares the stories and recipes of her family’s traditional home cooking in a modern setting. My Shanghai takes readers through a calendar year of recipes; don’t miss Seasoned Steamed Eggplant, Scallion Oil Noodles and Shanghai Big Wontons. Find the recipes below!
Shanghai Big Wontons
“My favorite way to eat wontons is in a steaming bowl of hearty, homemade broth with generous amounts of white pepper, scallions and garlic greens.”
Get the recipe for Shanghai Big Wontons.
Seasoned Steamed Eggplant
“Everyone needs at least one reliable and reproducible recipe for entertaining. This is mine, because it’s easy, unique and universally pleasing.”
Get the recipe for Seasoned Steamed Eggplant.
Scallion Oil Noodles
“You haven’t experienced Shanghai until you’ve had a bowl of scallion oil noodles. It’s a quintessential old Shanghai dish, a humble yet extremely satisfying bowl of noodles.”
Get the recipe for Scallion Oil Noodles.
My Shanghai by Betty Liu. Copyright © 2021 by Betty Liu. Published by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission.