When James Beard award-winning food writer Kevin Pang got an email from his parents, telling him to check out a video, he promptly ignored it, as people occasionally do with parental media recommendations.
And the duo recently published a new cookbook A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) with America's Test Kitchen that invites Chinese food fans everywhere to make everything from Shu Mai and Cold Sesame Noodles to Sticky Spareribs with Chinkiang Vinegar and Red-Braised Pork Belly.
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