Ying Chang Compestine Dines in Her New Graphic Novel Cookbook – The Mercury News

Whether it's ants climbing a tree, Buddha jumping over the wall, or a recipe whose name translates to “Ignored by stuffed buns with dogs,” some Chinese dishes stand out for his or her quirky names and savory taste.

Luckily, Ying Chang Compestine, a Lafayette creator who grew up in Wuhan, China, is here to demystify the customarily hilarious backstories behind these dishes and teach you tips on how to make them in an upcoming graphic novel cookbook. Written by Compestine: “Buddha Jumps Over the Wall and Other Classic Chinese Dishes with Strange Names: A Graphic Cookbook – 26 Recipes and Stories(Chronicle Books, $25) is illustrated by Vivian Truong and is published March 4.

“Buddha Jumps Over the Wall and Other Classic Chinese Dishes with Strange Names: A Graphic Cookbook – 26 Recipes and Stories” (Chronicle Books, $25)

Compestine is the prolific, award-winning author of more than two dozen books, including novels for children and young adults, such as the critically acclaimed Revolution is Not a Dinner Party and her most recent book, Growing Up Under a Red Flag “. both take place during the Chinese Cultural Revolution. She has also authored several cookbooks as well as cross-genre children's books. “A Banquet for Hungry Ghosts,” for instance, serves up an eight-course feast of spooky ghost stories and their recipes.

The latest graphic cookbook can be cross-genre. Buddha Jumps Over the Wall is a graphic novel filled with Chinese folklore, history, and recipes for every little thing from dog-stuffed buns—buns full of ground pork and vegetables often known as goubuli baozi—to Forbidden fried rice And Mango Lobster Spring Rolls.

We recently caught up with Compestine to search out out more.

Q: What inspired this cookbook?

A: When I eat at Chinese restaurants with my American friends, they ask me in regards to the strange names of (some dishes). I used to be uninterested in telling the identical stories over and yet again. Then I began researching and learned that there are such a lot of funny stories behind the recipes. I thought of the proper format for a very long time. Plenty of the stories are really funny, like a comic book, so I made a decision to make a graphic novel cookbook. I've written cookbooks and illustrated children's books, so I combined the 2.

Q: What drives your writing? This is your twenty seventh book!?

A: I grew up in China through the Cultural Revolution, when food was rationed. It was a vital a part of my life because I felt like I used to be deprived of food as a baby. I all the time needed to take into consideration food. Almost all of my books have something to do with food, even in the event that they are fiction or picture books. This book is my journey from East to West, the history and my personal story of how I got here to this country. It also combines my passions: food and humor.

Forbidden rice is so called because historically only the emperor was allowed to eat it, according to Ying Chang Compestine's forthcoming graphic novel cookbook about Chinese dishes. Luckily, that has changed and now everyone can eat black rice. (Courtesy of Vivian Truong/Chronicle Books)
Historically, only the emperor was allowed to eat forbidden rice. (Courtesy of Vivian Truong/Chronicle Books)

Q: What was it like working with Vivian Truong on this project?

A: She lives within the UK and we had Zoom meetings to discuss it. She really captured the humor behind each story. I’m very joyful with the result.

Q: This book accommodates stories from different places and periods of Chinese history. How did you meet her?

A: I heard many stories from my grandmother. If you grew up in China, you already know this. And other stories I share are personal. When my son was growing up, I told him about rock candy pears and the way my grandma made them each time I had a chilly to cure my cough. So he pretended to have a cough to get me to make them for him. I also chosen stories that fit recipes commonly served in Chinese restaurants within the West.

Q: What is your favorite story from the book?

Q: Are there any recipes within the book that you just recommend specifically for Lunar New Year?

A: For a standard Chinese New Year celebration, we’ve at the least eight to 12 dishes, with a starter, primary course and dessert. If you should host a Chinese banquet, you’ll be able to follow the recipes within the cookbook. The dishes are simplified. Since I live within the Bay Area, I made sure the recipes and ingredients are accessible. People can simply follow their preferences and host their very own Chinese New Year party. The Mango Lobster Spring Roll is a very good party dish.

During Chinese New Year, dishes should mix many various ingredients. A court that does that is Forbidden rice with eggs and almonds. In the past, only the emperor was allowed to eat this rice. Today everyone can enjoy it. This is a superb dish to rejoice spring and the New Year with friends. All ingredients fit together and harmonize.

Originally published:

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