Brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page." —Chef Lee Anne WongHowie Southworth and Greg Matza, best friends and bestselling food authors, have been eating their way through China for over two decades. Soon after their yearly culinary journeys began, they were struck with a delicious addiction: street food! Within this entertainingly narrated cookbook, our dynamic eating duo not only fondly recalls highlights of their fascination with China’s incredible food culture, but they artfully weave in folklore, origin stories, and witty chats with the cooks, vendors, and fellow gastronomes they’ve met along the way. Recipes include:Youtiao (Fried Dough Sticks)Zhurou Jiaozi (Steamed Port Dumplings)Tianjin Jianbing (Gianjin-Style Pancake Wraps)Hula Tang (Black Pepper Beef Soup)Zhima Shaobing (Baked Sesame Buns)Nha Miurou Wanzi (Fried Beef Meatballs)Heimi Gao / Nuomi Gao Black or White Sticky Rice Fritters)And much much more! Photographed entirely in China, this book beautifully presents small plates from the balmy rice paddies of Yunnan and spicy streets of Sichuan to the frozen tundra of Harbin and the imperial majesty of Beijing. This tale of two foodies is destined to change the way readers view going out for Chinese. | Chinese Street Food by Howie Southworth, Paper over Board | Indigo Chapters