For centuries the Chinese referred to their fiction as xiaoshuo, etymologically meaning roadside gossip or small talk, and held it in relative disregard.

One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

Fearless heroes, feisty princesses, sly magicians, terrifying dragons, talking foxes and miniature dogs. They all feature in this enthralling compendium of Chinese fairy tales and legends, along with an array of equally colourful characters and captivating plots. Although largely unknown in the West, the 70-plus stories in this volume are just as beguiling as the more familiar Grimms' Fairy Tales or Arabian Nights. They were collected in the early 20th century by Richard Wilhelm and first translated into English by Frederick H Martens. This beautifully produced revised and edited new edition includes updated notes which not only provide background on the tales, but also offer a fascinating insight into ancient Chinese folk lore and culture. These are stories to return to time and time again. From awesome adventures to quirky allegories, from the exploits of the gods to fables about beggars who outwit their betters, Chinese Fairy Tales and Legends is extraordinarily diverse and endlessly engaging. These wonderful stories have enduring and universal appeal, and will intrigue both children and adults.

In Chinese literary history, the Six Dynasties (317-588) and the T'ang (618-906) were the great creative times for the production of supernatural and fantastic stories in the classical language. This major collection of ninety-six stories, most of them newly translated, represents the very best of this tradition. These are all basically fictional narratives or stories, but unlike Western supernatural stories, are considered more or less as records of observable facts and have the effect of giving the fantastic a rootedness in historical reality. Underlying the recording of these supernatual stories is a belief in supernaturalism and magic and, above all, the acceptance of the unnatural and the supernormal on their face value as factual.

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The fairy tales and legends of olden China have in common with the "Thousand and One Nights" an oriental glow and glitter of precious stones and gold and multicolored silks, an oriental wealth of fantastic and supernatural action. And yet they strike an exotic note distinct in itself. The seventy-three stories here presented after original sources, embracing "Nursery Fairy Tales," "Legends of the Gods," "Tales of Saints and Magicians," "Nature and Animal Tales," "Ghost Stories," "Historic Fairy Tales," and "Literary Fairy Tales," probably represent the most comprehensive and varied collection of oriental fairy tales ever made available for American readers. There is no child who will not enjoy their novel color, their fantastic beauty, their infinite variety of subject. Yet, like the "Arabian Nights," they will amply repay the attention of the older reader as well. Some are exquisitely poetic, such as "The Flower-Elves," "The Lady of the Moon" or "The Herd Boy and the Weaving Maiden"; others like "How Three Heroes Came By Their Deaths Because Of Two Peaches," carry us back dramatically and powerfully to the Chinese age of Chivalry. The summits of fantasy are scaled in the quasi-religious dramas of "The Ape Sun Wu Kung" and "Notscha," or the weird sorceries unfolded in "The Kindly Magician." Delightful ghost stories, with happy endings, such as "A Night on the Battlefield" and "The Ghost Who Was Foiled," are paralleled with such idyllic love-tales as that of "Rose of Evening," or such Lilliputian fancies as "The King of the Ants" and "The Little Hunting Dog." It is quite safe to say that these Chinese fairy tales will give equal pleasure to the old as well as the young. They have been retold simply, with no changes in style or expression beyond such details of presentation which differences between oriental and occidental viewpoints at times compel. It is the writer's hope that others may take as much pleasure in reading them as he did in their translation.

Flows with the naturalness of conversation. --The Small Press Book Review Translated with simplicity and lucidity. --The Book Reader This collection of twelve traditional tales from various parts of China in different time periods represents a popular choice and one sure to be well-received. --Religious Studies Review