The acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. In this groundbreaking cookbook, Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. Recipes and techniques are interwoven with stories about their roots in Chinatown and in Jew's own family history. Beginning with the fundamentals of Chinese cooking and then moving into master class recipes, both occasional and more experienced cooks will benefit from Jew's intrepid tricks. With pages devoted to dim sum and dumplings, and throwing a party Chinese-banquet style, both occasional and experienced cooks will benefit from Jew's way of using Chinese cooking techniques and come away with a deeper understanding of how Chinese food became American food. And through 100 moving and evocative photographs of finished dishes as well as atmospheric shots of Chinatown, Jew shares an intimate look down the alleyways, above the tourist shops, and into the kitchens of Chinatown's residents as they live and continue to thrive in the Chinatown that changed the flavor of America.