"Chinese Street Food is brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page in a way that first make you salivate, then motivate to roll up your sleeves and get cooking." ―Chef Lee Anne Wong
One element of Chinese cookery that remains rare throughout the
Western world is the most popular style of cuisine across China:
street food! Every day, nearly one-fifth of humanity
sustains itself on conveniently placed bites and cheap alfresco
meals. In China, one’s home is often small, kitchens are cramped,
and time is short. So, a walkable nosh on the way to the office, a
quick, cheap lunch, or an evening spent hopping from snack stand to
snack stand with friends is an everyday occurrence.
Howie Southworth and Greg Matza, best friends and bestselling food
authors, have been eating their way through China for over two
decades. Soon after their yearly culinary journeys began, they were
struck with a delicious addiction: street food! Within this
entertainingly narrated cookbook, our dynamic eating duo not only
fondly recalls highlights of their fascination with China’s
incredible food culture, but they artfully weave in folklore,
origin stories, and witty chats with the cooks, vendors, and fellow
gastronomes they’ve met along the way.
Photographed entirely in China, this book beautifully presents
small plates from the balmy rice paddies of Yunnan and spicy
streets of Sichuan to the frozen tundra of Harbin and the imperial
majesty of Beijing. This tale of two foodies is destined to change
the way readers view going out for Chinese.