Mister Jiu’s in Chinatown - Recipes and Stories from the Birthplace of Chinese American Food

Description

The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America. Cover Title Page xhtml/fm1.xhtml Copyright Contents Epigraph Introduction 1: The (New) Chinatown Pantry | Building Flavors, Textures, and Aromas STOCKS Supreme Stock Chicken Stock Fish Fumet SPICES Spice Blends SAUCES AND CHILE OILS Peanut Butter–Hoisin Sauce Red XO Sauce Basic Chile Oil Lanzhou Chile Oil Spicy Beef Chile Oil FERMENTS AND PICKLES Fermented Mustard Greens Fermented Tokyo Turnips Fermented Kohlrabi Fermented Chile Paste Pickled Shiitake Mushrooms Hot Mustard CHARCUTERIE Cured Beef Heart Lap Cheong Lap Yuk BREADS, BAO, AND BING Milk Bread Mantou and Bao Chinese Pancakes 2: Bites | Dumplings and Xiao Chi Cherry Mui Smoked Oyster You Tiao Brined Celtuce Spicy Crispy Peanuts Prawn Toast Sourdough Green Onion Pancakes Orange Chicken Wings Four Seasons of Pot Stickers Seafood Shui Jiao Squid Ink Wontons Chicken in a Space Suit Wild Mushroom Bao Crispy Scarlet Turnip Cakes Sea Urchin Cheung Fan Pig Trotter Ham Sui Gok Jin Deui 3: Soup | Always Order Soup Sizzling Rice Soup Yellow Corn and Squash Blossom Egg Drop Soup Pork Ribs and Winter Melon Soup Hot and Sour Soup Oxtail Soup 4: Vegetables | To Market with Ying Ying (Bring Cash) Mustard Green Salad Mandarin and Chinese Almond Salad Tendrils, Greens, and Stems Taiwanese-Style Eggplant Seared Napa Cabbage Mushroom Mu Shu Moo Goo Gai Pan Gong Bao Romanesco Asparagus, Olives, and Smoked Doufu Silken Doufu with Rib-Eye Cap Mapo Carrot Ma Jiang Mian Mouthwatering Tomatoes and Liang Fen 5: Seafood | WWJD (Keep It Simple) Sizzling Fish Salt-Baked Trout “Hunan-Style” Crispy Petrale Sole Whole Dungeness Crab Salt and Pepper Squid Poached Spot Prawns Hangtown Egg Foo Young 6: Meat + BBQ | Cooking with Fire (and Water) Four Seas Crispy Chicken White-Cut Chicken Galantine Liberty Roast Duck Squab in Lettuce Cups Lion’s Head Meatballs Dutch Crunch BBQ Pork Buns Siu Yuk (Crispy Pork) Xinjiang Lamb Skewers 7: Rice | From the Delta to the Delta Steamed Rice Fermented Grain Jook with Lobster Steak Fried Rice Noh Mai Gai (Quail with Sticky Rice) 8: Dessert | Beans, Oranges, and Pork Fat Parisian Dan Tat Baked Nian Gao Banana–Black Sesame Pie Coffee Crunch Cake Steamed Kabocha Cake with Soy Milk Ice Cream Frozen Whipped Honey 9: Banquets + Parties | Good Times and Good Luck Eternity Luck HOT POT Hot Pot Broths Fish Balls Sesame-Garlic Sauce Shacha Dedication Acknowledgments One Last Thing Index About the Author