In 1969, millions of Chinese teenagers were forced from their homes in the city in order to live and work in the countryside as part of China's Cultural Revolution. The work was backbreaking and rations were tight, but Sasha Gong has fond memories of learning to make simple, delicious country cooking. A collection of delectable, healthy, and easy-to-make Chinese recipes from the villages interspersed with a personal narrative and bits of historical context, this cookbook contains authentic Chinese dishes ranging from honey-braised duck to stir-fried rice made from ingredients found at local grocery stores. Chinese history buffs and foodies alike will enjoy discovering the integral connection between Chinese culture and food.

Author Biography

Sasha Gong, born and raised in Guangzhou, China, is an accomplished Chinese cook and author of Born American: A Chinese Woman's Dream of Liberty. She was forced from her home with her family at age nine and sent to live in a rural village. In 1987, she came to the US and earned a PhD in sociology from Harvard. Scott D. Seligman is a writer and historian. He has lived in Taiwan, Hong Kong and Mainland China. He holds degrees from Princeton and Harvard, and is the author of Chinese Business Etiquette and co-author of Now You're Talking Mandarin Chinese. He studied Chinese cooking during his time in Taiwan