Read This!

Jen Lin-Lin is an American Born Chinese (ABC) just like me. So, I can relate to her wanting to know more about Chinese’s culture and history.

Her book, Serve the People will take you through her journey in Chinese cuisine from her studies in Hualian Cooking School in Beijing, learning northwest-style noodles under renowned noodle maker Chef Zhang, growing rice in Ping’an, and interning with Chef Jereme Lung in his fine-dining restaurant, Whampoa Club in Shanghai.

Throughout her travels in China she reflects on her relationships with China’s common folks. Each one has their own stories of how they came to be chefs and expounds on their dreams of a better life in a country that is changing so rapidly.


Read This!

So far in my life, I have never been to China. It is in the works for my next vacation. Yet, when I read Fuchsia Dunlop’s Shark’s Fin and Sichuan Pepper, I feel that I’m in China.

In her book, not only does she writes about her training at Sichuan Institute of Higher Cuisine, but China’s food, history, and culture. She pays great attention to China’s region specialities, for example, Hangzhou for Beggar’s Chicken, Vinegar Fish, and Dongpo Pork. There is also a chapter just for Dan Dan Noodles!

In addition, at the end of each chapter is a different recipe to try at home. Who doesn’t want to try Stewed bear’s paw?

So go ahead, and READ THIS book !