![]() ![]() This is less of a difference and more of an important misconception. What is one of the most egregious examples of the difference between Chinese food and "Americanized" Chinese food? I definitely knew when something was not tasty or appealing to me, because there was so much excellent food in my life in comparison. At home our food was also fine, light and delicious, as it was prepared by my mom! I loved all the food my parents exposed me to when I was little, because it was truly all amazing. When you're little you only know what your parents expose you to, so for me it was normal to eat fine Chinese cuisine. I was lucky to grow up in a foodie family where our own restaurant was the most high-end Chinese in the city or even the country, at the time. Of course, your mom opened her restaurant in 1984 how did that influence permeate your childhood and upbringing? How did the restaurant's influence meals at home? Nadia Liu Spellman and her mother, Sally Ling (Photo courtesy of Dumpling Daughter) The weather affects my cravings and since I was little, I would eat different types of food in different seasons. I simply cannot pick! My cravings are different everyday and I like to eat depending on my mood. Do you have a favorite recipe in it? (I know, this probably seems like an impossible task!) The following interview has been lightly edited for clarity and length. If you're interested in reading more, check out the book.ĭumpling Daughter Heirloom Recipes (Photo courtesy of Dumpling Daughter) ![]() Ling and her husband helmed the stalwart, eponymous Boston restaurant that was a landmark within the Chinese fine dining cuisine back in the 1980s - and now Nadia is continuing the "family business," if you will.ĭumpling Daughter is also more than a cookbook: Spellman also has various Dumpling Daughter locations throughout Massachusetts, as well as an online store stocked with dumplings, buns, sauces and more. I spoke with Spellman to get the ins and outs of growing up in a family with such a storied chef mom, bridging the gap between Chinese fine dining, Chinese takeout and at-home iterations - and, of course, her favorite dumplings. Clearly, Chinese and Chinese-American cuisine has had a special place in my food memory landscape, so when I saw the striking cover of " Dumpling Daughter," a new cookbook by Nadia Liu Spellman with recipes from her mother (and iconic chef) Sally Ling, I knew I wanted to speak with her. ![]()
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