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Chris Cheung

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Damn Good Chinese Food: Dumplings, Egg Rolls, Bao Buns, Sesame Noodles, Roast Duck, Fried Rice, and More―50 Recipes Inspired by Life in Chinatown Hardcover – November 23, 2021

by Chris Cheung (Author), Maneet Chauhan (Foreword)

4.4 135 ratings

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From acclaimed chef Chris Cheung comes a cookbook inspired by growing up in New York's Chinatown—with a foreword by Maneet Chauhan, celebrity chef, author, and judge on The Food Network's Chopped

There is a particular region in today's renaissance of Chinese cooking that is often overlooked: the food of Chinatown.

Like many of his predecessors, chef Chris Cheung was inspired by the place where he grew up, lived, worked, and ate. From take-out orders at tiny hole-in-the wall teahouses to the lush green vegetables piled high at the markets, celebration dinners at colossal banquet halls to authentic home-cooked meals, Chinatown’s culinary treasures and culture laid the groundwork for his career as a chef and serve as the creative force behind this book.

In addition to learning the technique to make his widely revered dumplings, this cookbook includes fifty mouth-watering dishes that pay homage to the cooking traditions of Chinatown and celebrate this remarkable, resilient neighborhood. Cheung shares his thoughtful tour de force takes on timeless Chinese classics like potstickers, spring rolls, wonton soup, General Tso's chicken, beef and broccoli, scallion pancakes, har gow (shrimp dumplings), chicken chow mein, salt-and-pepper shrimp, lobster Cantonese, egg cakes, congee, and dozens of other delicious, authentic recipes perfect for cooks of all skill levels.

Through personal insights, stories, and recipes, the author walks you through the markets, restaurants, and streets, providing a stunning portrait of this important cuisine and its countless contributions to American culture.

Print length

208 pages
Language

English
Publisher

Skyhorse
Publication date

November 23, 2021
Dimensions

7.5 x 0.9 x 9 inches
ISBN-10

1510758127
ISBN-13

978-1510758124
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From the Publisher

Recipes in Damn Good Chinese Food


Sautéed Boy Choy	Wonton Noodle Soup	General Tso's Chicken	Beef and Broccoli


Salt-and-Pepper Shrimp	Pork Belly Bao Buns	Blue Crabs Dry	Sesame Cookies

Editorial Reviews

Review

Praise for Damn Good Chinese Food:

"Having burnished his culinary skills in the kitchens of Jean-Georges Vongerichten and Nobu Matsuhisa, the chef Chris Cheung returned to the food of Manhattan’s Chinatown, where he was born and raised, to create his casual East Wind Snack Shops in Brooklyn. In 'Damn Good Chinese Food,' his first cookbook, Mr. Cheung is your guide to Chinatown (as he was for Anthony Bourdain) and its vibrant markets. His book outlines equipment and techniques, and gives 50 recipes for dishes from the Chinese American canon, many with refinements. These include pungent sweet and sour pork Peking style; three cups cauliflower, which cleverly swaps out the usual chicken for the vegetable; designer egg drop soup; briny black bean clams; pork belly bao buns; and many, many dumplings, explaining the Chinatown pedigree and his personal take. Be prepared to use MSG; Mr. Cheung makes a cultural argument for it." —The New York Times

"My friend Chef Chris Cheung is a resident expert in Chinese cuisine on Beat Bobby Flay. Now that he has published a book, I can learn how to make dumplings properly!" —Bobby Flay

"With a love for Chinese ingredients, techniques, and flavors, Chris has rapidly established himself as one of the leading authorities on Chinese cuisine in the United States. . . . The recipes and techniques in this book are undoubtedly authentic, but also approachable and delicious. These dishes will excite you and quickly become family favorites. I am ready to dive into these mouthwatering recipes and look forward to cooking up a delicious, Chris-inspired storm in my own kitchen!" —Maneet Chauhan, judge, Chopped, winner, Tournament of Champions II, and author, Chaat

"Without wasting a word, Chris Cheung shares everything he knows—which is a lot—about shopping for, cooking, and eating Chinese food in the United States. His natural, engaging voice comes through on every page of Damn Good Chinese Food, a refreshingly honest, funny, insightful, and extremely useful book." —Laurie Woolever, #1 New York Times bestselling coauthor, Appetites and World Travel, with Anthony Bourdain; author, Bourdain: The Definitive Oral Biography

"The stories Cheung shares reflect his upbringing in New York's Chinatown, and the recipes celebrate the flavors, techniques, and culture of this delicious neighborhood." —Food & Wine

"Damn Good Chinese Food shines as a celebration of Chinese markets, the people who run them and shop in them, and the food and traditions that shape Chinese culture in America." —Plate Magazine

"Chef Chris Cheung’s East Wind Snack Shop in Brooklyn is known for its superlative dumplings, but his Chinatown-inspired book goes beyond those favorites, offering recipes for salt-and-pepper shrimp, cold sesame noodles, char siu black cod, congee, and more." —Epicurious

"When it comes to great pizza, people think of Di Fara. When it comes to great Chinese food, you better know about Chef Chris Cheung. Domenico DeMarco and the Di Fara family are big fans of his cooking. We are so excited about this book!" —Dom, Maggie, and the whole Di Fara Pizza family

"A look into a window of Chinatown that goes unsung—the people, the community, and the food! As the owner of one of the oldest restaurants in Chinatown, I'm totally inspired by Chris's writing, and the recipes are spot on." —Peter Lee, owner, Hop Kee Restaurant

"Chris Cheung is the most New York chef I've ever met. Listening to him speak about growing up in Chinatown is a study in descriptive, textured storytelling. I can instantly smell and taste the food that he's talking about. Mott Street in the late 80s and 90s was where I spent Sunday mornings with my father. Chris's recipes in Damn Good Chinese Food bring me back to the place and time that food became the most important thing in my life." —Ilan Hall, winner, Top Chef; former host, Knife Fight

“My earliest dining memories come from wondrous meals at Chinese restaurants, where the ingredients, flavors, and aromas captivated me. Damn Good Chinese Food reminds me of the joy of discovery. Chris Cheung's inventive and delectable recipes respect tradition while he adds his heartfelt personal touches. This is an engaging book to be treasured.” —Drew Nieporent, restauranteur, Nobu, Batard, Tribeca Grill

"Chris Cheung taps into that nostalgia of 1970s Chinatown in his cooking, while bringing a modern sensibility to his recipes. We’re both NYC kids of the 70s, and while our backgrounds may be different, we share a deep love for dumplings and buns. And Chris’s dumplings are divine! I have twice profiled Chris and his cooking for my weekly food segment, Neighborhood Eats, on WABC TV, and both times I ate my way through the shoot, gorging on his delicious creations. His cooking directions are so simple, now even I can recreate Cantonese classics in my own kitchen! Dumplings, here I come!" —Lauren Glassberg, WABC TV Anchor and Reporter

"Chef Chris Cheung has spent much of his career honoring his Chinese heritage by bringing the cuisine of his Chinatown childhood into the 21st Century. The flavors and techniques are traditional, but Chris has a way of adding his own finesse, learned from some of the country’s greatest chefs as well as his own decades of experience. This book reflects all of that and brings it to your kitchen." —Brett Thorn, senior editor, Nation's Restaurant News

“More than damn good! A beautifully written and photographed journey shared from the vault of Chris Cheung’s soul, where I dare to imagine his ancestors sit and sip tea, share snacks, and impart their gems of flavor, techniques, and stories. . . . This book captures Chris’s unique humor, love for eighties pop culture, admiration for great Chefs, Chinese traditions, family, community, and a genuine respect for food and the intersection of the human experience. You’ll smile, laugh, ohh, ahh, marvel, and be moved by his recipes, stories, and anecdotes. Should you add this to your cookbook collection? Damn skippy!” —Jameeale Arzeno, culinary director, James Beard Foundation 2018–2020

Praise for Chef Chris Cheung:

"Thanks for making it all make brilliant sense." —Anthony Bourdain, on Chris Cheung's knowledge of New York's Chinatowns

"A skilled craftsman." —The Village Voice

"I’ve come to know Chris as a custodian of Chinatown’s food traditions and Cantonese-American cooking. But he’s also a thoughtful interpreter of Chinese cuisine. (Have you tried his Incredible Har Gow? Why not?) There’s a reason I’m always happy to go out of my way to meet a good friend at the southern entrance to Prospect Park—because I can grab food from East Wind Snack Shop." —Chris Crowley, writer, New York Magazine

"Many chefs claim Chinatown as a point of reference, but Chris Cheung was raised in its old diners, dim sum halls, fishmongers, and grocery stores. His faithful yet inventive cooking is an essential form of storytelling and historical recovery." —Herb Tam, curator, The Museum of Chinese in America

Praise for East Wind Snack Shop

"The absolute best dumplings in New York." —New York Magazine

"A homage to [Chinatown's] bygone working-class coffeehouses, run by immigrants who, like Mr. Cheung’s grandparents, came from Taishan, in Guangdong Province." —The New York Times

"I picked up my life and moved just to be closer to this Brooklyn dumpling spot. . . . I looked down at my table full of gorgeous stir-fried vegetables, plump dumplings, and pork belly bao, and knew: I was home." —Bon Appétit

"Brooklyn's best (Bao) buns." —Brooklyn Magazine

"A dumpling destination." —Grub Street

"Stellar dumplings . . . The pork dumplings and dry-aged beef potstickers are certainly fantastic, but it’s chef Chris Cheung’s gwa bao-style bun, which places caramelized pork belly on top of the bun rather than inside of it, that has earned the most street cred among in-the-know diners." —Eater

"Dumplings aren't just a lowbrow option for a quick bite—especially with a Nobu vet doing the steaming. That's the story behind East Wind Snack Shop, a brand new chopsticks spot in Windsor Terrace specializing in dumplings, buns and other quickly inhaled Chinese foods." —Gothamist

About the Author

Chris Cheung is a New York native and grew up in the heart of Chinatown. He was brought up around great Cantonese food, where he undoubtedly picked up his affinity for Chinese cuisine. Right out of school he started working for world-famous chefs like Jean-Georges Vongerichten, Nobu Matsuhisa, and Masaharu Morimoto. Later, he became part of the opening kitchen staff at Jean-Georges, cooking alongside Wylie Dufresne and Didier Virot. Chef Cheung also had the privilege being Anthony Bourdain's guide to New York's Chinatowns on the hit show No Reservations and has served as a guest judge on The Food Network's Chopped and Beat Bobby Flay. His inspiration for Chinese cooking took him to Shanghai where he prepared banquets in the country side farming and fishing villages. There he learned the nuances of Shanghai cuisine and was blown away by its farm-to-table and sea-to-table style of cooking. Currently, he is the chef and owner of acclaimed restaurant East Wind Snack Shop, which has two locations in Brooklyn.

Maneet Chauhan is a celebrity chef, author, and judge on the Food Network's hit show Chopped, and won the James Beard Award of Excellence winner. She has received glowing accolades from a vast array of media for her globally-inspired culinary acumen. The only Indian female to ever compete on Iron Chef and lauded by Bon Appétit, USA Today, Time, Esquire, Travel & Leisure, Gourmet, Town & Country, Business Week, and O Magazine, as well as garnering a stunning three-star review from the Chicago Tribune, Chef Chauhan is a celebrated chef who is an inspiration to many, and a force to be reckoned with. She authored the book Flavors of Our World in 2013 and her forthcoming book Chaat: The Best Recipes From the Kitchens, Markets, and Railways of India published in October 2020.

Product details

Publisher ‏ : ‎ Skyhorse (November 23, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 1510758127
ISBN-13 ‏ : ‎ 978-1510758124
Item Weight ‏ : ‎ 1.97 pounds
Dimensions ‏ : ‎ 7.5 x 0.9 x 9 inches

Best Sellers Rank: #290,728 in Books (See Top 100 in Books)
- #55 in Southeast Asian Cooking, Food & Wine
- #100 in Chinese Cooking, Food & Wine
- #1,135 in Celebrity & TV Show Cookbooks

Customer Reviews:
4.4 135 ratings

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Chris Cheung

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Chef Chris Cheung is a New York native and grew up in the heart of Chinatown. He was brought up around great Cantonese food and this is where he undoubtedly picked up his affinity for Chinese cuisine. He studied cooking at The New York Restaurant School and graduated with honors. Right out of school he started working for Jean Georges Vongerichten at Vong, the first upscale Thai restaurant of its time. From there, he went on to open Nobu as part of the original kitchen staff cooking with Morimoto, "The Iron Chef". Later, he became part of the opening kitchen staff at Jean -Georges, cooking alongside Wylie Dufresne and Dider Virot. "I feel blessed to have started my career cooking with such iconic chefs and working in those 4 star kitchens really inspired me and taught me to respect the craft.".. Chef Chris Cheung

Cheung soon became an established chef in his own right. As a member of the BR Guest Group he became the chef of Ruby Foo's. He opened his own restaurant Tiger Blossom and William Grimes the NY times food critic at the time wrote, "(chef Cheung)...uses the vast expanse of Asian cuisine as a palette of exotic colors." He also in 2008 took over the kitchen of the world famous Monkey Bar where he showcased modern Chinese dishes.

His inspiration for Chinese cooking took him to Shanghai where he prepared banquets in the country side farming and fishing villages. There he learned the nuances of Shanghai cuisine and was blown away by its farm to table and sea to table style of cooking. "In China, I cooked what we picked from the farm that morning, killed our own chickens, and what we fished from the sea that day. There was only one pipe for water, no electricity, and none of the food ever saw the inside of a refrigerator. It was amazing!" He then returned to New York and worked with a dim sum master, chef Lam who helped him refine his knowledge of Hong Kong cooking.

He's had fun on TV as well. He competed on The Food Network's Next Great Chef, and on Esquire's Knife Fight (where he won a cheap knife!). He had the privilege being Anthony Bourdain's guide to NY's Chinatowns on the hit show No Reservations.

He formed the Asian Food Mafia with today's most outstanding chefs and has developed an influential voice in the evolution of Asian cuisine.

He is the Chef and owner of East Wind Snack Shop. His focus on "chasing the perfect dumpling" have many critics very happy. "Absolute best dumplings in NY", and "best cheap eats".. NY Mag, "the borough's best dumplings" Edible Brooklyn, "Brooklyn's best (bao) buns" BK Mag, "an homage to the neighborhood" NY Times.

He has won the YPX award from the Museum of Chinese in America, Best New Restaurant 2017 from Thrillist, and is the author of the soon to be released book, "Damn Good Chinese Food".

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4.4 out of 5

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Judy L.

So many great recipes, illustrations, and step-by-step instructions.

Reviewed in the United States on August 11, 2022

Verified Purchase

I am an experienced cook that doesn't often follow recipes exactly. When buying a cookbook, I usually read the notes from the author, the forward, and the introduction of the cook to get a feel for the author's philosophies on cooking. In reading "A Note From The Author", I was intrigued as the author said "not to worry about about exact measurements and precise cuts.". You have to get to know ingredients and learn what you like best in recipes.

It was a little off-putting for me, when he got into buying live ingredients, such as fish, lobster, shrimp, etc. Personally, I couldn't buy anything live and have to kill it. At this point, I almost put the book down. As I read on, I found it interesting that Chris Cheung offered personal stories for many of the recipes.

Chris does offer quite a few recipes for dishes you might order in a Chinese restaurant, and the ingredients can be found either in a grocery store or on-line. So, you don't have to have access to a Chinese market. In addition to the photos of what finished dishes look like, there are many pictorial instructions on how to construct foods such as dumplings. Many of the recipes also suggest substitutions if you can't find the suggested ingredients. There are quite a few recipes for dumplings and for dishes we have purchased from Chinese takeout. I am not fond of the use of MSG in many of the recipes, but the use of MSG is controversial.

Although I have not yet tried recipes from this book, I know enough about cooking, flavors, and ingredients to know these recipes would turn out great, and will be trying some of them in the near future.

I do recommend this book. I hope this review was helpful for you. I will update this review if my opinion changes and after I have tried some of the recipes.

14 people found this helpful

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EMR 5731

Great recipes and stories

Reviewed in the United States on March 30, 2023

Verified Purchase

This book is easy to understand. Gives great suggestions on alternatives and the food is very tasty

One person found this helpful

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Jane Doe

The book is darn good!

Reviewed in the United States on December 7, 2021

Chef Chris Cheung grew up in Chinatown in New York City. Now, he has written a cookbook that highlights the food he has always enjoyed. Damn Good Chinese Food includes fifty recipes that reflect the culinary diversity of his neighborhood and these recipes are mouth-watering, to say the least. Some are fairly simple, while others will take some practice to perfect. But they all reflect a neighborhood that Chef Cheung doesn’t want to be overlooked.

In addition to the appealing recipes, Chef Cheung has included a number of essays about the neighborhood, the history of Chinese cooking, and stories about his culinary creations. All in all, it is an informational and interesting book about Chinese cooking and traditions.

Many thanks to NetGalley and the publisher for providing a copy of this book for review.

6 people found this helpful

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Amazon Customer

A beautifully illustrated and insightful introduction to the world of Chinese cuisine

Reviewed in the United States on November 26, 2021

Verified Purchase

I loved the illustrated pictures of all of the delightful dishes the author presented and shared. I also loved the stories behind what inspired him to become a chef and create his dishes. The best part for me was the history of “The Dynasty of Lost Recipes”. I can’t wait to try them!!

11 people found this helpful

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Timothy Robertson

Great cook book

Reviewed in the United States on May 2, 2023

Verified Purchase

Great book great recipes

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Mr. G

It's okay, but no recipe for fried rice?

Reviewed in the United States on June 18, 2022

Thankfully I was able to get this from the local library on loan but I use these reviews to help me buy things. Anyhow, it covers dishes an average reader probably wont use and misses dishes we would like fried rice. The other problem I have with the book is no step by step pics but just the finished dish and a recipe. There are hundreds of websites covering this already and quite tired of cookbook authors turning cookbooks into personal life diaries instead of showcasing the food.

11 people found this helpful

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Lucy Moy

Great read, awesome pics! Makes me miss NYC!!!

Reviewed in the United States on December 31, 2021

Verified Purchase

An amazing, well organized, very detailed cookbook!! A must have in every kitchen if you are looking to create some authentic Chinese food!!

8 people found this helpful

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Flora

Made me hungry!

Reviewed in the United States on November 28, 2021

Every time I picked up this book, I ended up feeling really ready for some good old Chinese comfort food. The recipes are well written, detailed and mostly if not all for classic and familiar foods you will find in any Chinese eatery. Great if you want to venture into this style of cooking. Some of them are easy and some more complicated or just more time consuming. For me, the best tip is the mushroom water which is not a traditional practice but which the author came up with personally. I have a bottle of it in my fridge right now!

I also enjoyed reading the author’s reminiscences and stories. The photos are not splashy but they are more than enough to show how the final product should look like and how they should be served.

4 people found this helpful

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