The dynamic cityscape of Shanghai sits in startling contrast to the ancient irrigated rice fields of the Yangtze river delta, revealing the varied landscape of eastern China. Known for centuries as 'the land of fish and rice', the coastal location and the fertile land has long provided plentiful ingredients to be turned into fragrant and elegant dishes. In this enticing new book, Terry Tan guides the reader through the culinary history of Shanghai and eastern China, with 75 traditional recipes, including Rice Wine Chicken, sweetand-Sour Spare Ribs, Lion's Head Pork Balls, and Yangzhou Fried Rice. Beautifuly illustrated in 370 photographs, this book is a feast for the eyes as well as the palate