Welcome to Betty Liu’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring 6 pantry staples stocking Betty’s Shanghainese-American kitchen.
China is a vast country with various geographies, terrains, and climates. As culinary preferences stem from the ingredients available from the land, it is not surprising that cuisines across China vary immensely. When I visit China, I take great joy in discovering and trying other regions’ cuisines, but despite my love for this vast spread of regional cuisines, I keep coming back to the food I grew up with, the food that brings me the most comfort: Jiangnan (江南) cuisine. My family is from this region, and this is the food I grew up eating. My debut cookbook, My Shanghai, is an homage to my family’s cooking—homestyle cooking from the Shanghai region and surrounding areas—and a written record of recipes that had previously been passed down orally. I grew up with the flavors of this region; it is no wonder this has helped shape my pantry, which is unequivocally Shanghainese-American.
from Food52 https://ift.tt/3rPpliV
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