The recipe's origins lie in the city of Yangzhou in the Jiangsu Province, north of Shanghai, and it's loaded with shrimp, mushrooms, ham, and peas. According to Chef Cheng, every restaurant in Shanghai serves its own version of this famous dish. The key to success with this recipe, as with any stir-fried dish, is to do all your preparation in advance (chopping, slicing, measuring) and have it ready before you start cooking. Then each ingredient is added according to how quickly it cooks: Those things that take the longest go into the wok first.
More Recipes and Resources:
- Watch Chef Anita Lo make Chinese dumplings and get her delicious recipe.
- View a China travel guide from our sister site Concierge.com.
More videos from our series Around the World in 80 Dishes:
Text by Megan O. Steintrager
Megan O. Steintrager is a senior editor at Epicurious.com. She has worked as a writer and editor at Epicurious since the late '90s. Steintrager holds a master's in journalism from New York University with a concentration in Cultural Reporting and Criticism, and has taken numerous cooking classes at New York 's Institute for Culinary Education and the Natural Gourmet Institute for Food and Health. She has worked as a writer and editor for ConsumerReports.org, Restaurant Business magazine, and Spin.com, and has been published in Self, Brides, and Time Out New York, among other print and online publications.
MORE FROM EPICURIOUS.COM:
Videos: Chefs & Experts
Epicurious sits down to interview some of the culinary world's best
The Epicurious Editors' Blog
Food News and Views From All Over
Finding the best food and drink from around the world
Weekly Dinner Planners
A collection of tasty recipes for the busy work week
Epicurious.com's guide to seasonal cooking while the weather's warm