House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant

This collection from San Francisco’s House of Nanking offers more than just recipes: it’s a portrait of a family’s vision of Chinese food in America, rooted in tradition, shaped by migration, and sharpened through decades of restaurant work.

Founded in 1988 by Peter and Lily Fang, the restaurant has grown from a single storefront into a local institution, embraced by both the Chinatown community and the wider city. Peter Fang, born in Shanghai, draws on Cantonese and Shanghainese foundations, layering in personal touches and the influence of California’s ingredients and pace.

Many of the recipes reflect restaurant prep: dry-fried green beans and simple stir-fries appear alongside dishes that require pre-made pantry components like black bean or peanut sauce. For more involved preparations, including wontons and stuffed buns, step-by-step photographs provide clear visual guidance.

Flavors are bold but thoughtful—wontons in jalapeño-soy sauce, baby pea shoots tossed with shredded cabbage and apple, and other dishes that blend Peter’s Chinese culinary roots with his experience in a fast-moving, diverse American kitchen.

The book is co-authored by Kathy Fang, Peter’s daughter and the co-owner of Fang, their second restaurant. The family’s voice comes through clearly, especially in stories that tie culinary choices to cultural values—whether through Peter’s early resistance to a location his father-in-law deemed perfect (thanks to feng shui), or in the way recipes evolved to suit new contexts while honoring their origins.

This is a cookbook for cooks who want to be guided, not simplified to. It rewards attention and a willingness to work ahead—and offers a distinctive perspective on how Chinese food in America continues to evolve, dish by dish.

Hardcover. Color photographs throughout.