comments:
Grew up in California. Parents from Hong Kong/guangzhou. Ate mostly Cantonese food for 16 years of my life. Whenever people ask if I could live on one cuisine for the rest of my life I just laugh because I would easily pick Chinese for the rest of my life. The woks of life by the Leungs. Although I’ve been veg for the past 21 years and tried to recreate many of my favorites my memories of my moms chicken wing and potato curry, minced pork cake over rice, black bean clams, and old sauce duck wings are hard to forget. Every grain of rice by Fuchsia Dunlop. Not Cantonese specifically but many of the foods in the book are veg forward and has flavors of my childhood. Chinese Homestyle by Maggie Zhu. Vegetarian cha siu is good enough for me these days. Vegan Casseroles by Julie Hanson. My childhood was rife with me reading books like Ramona the great which detailed American food. I would report and describe them to my parents and we would try to create the dish with hilarious results. Casseroles were always something I wanted to eat and this cookbook made it possible since I’ve been veg for so long. Currently waiting for a Cha Chaan Teng cookbook to be released. https://a.co/d/0dKkJcXR. So many east/west dishes to recreate