Wok Cooking in Chong Ming, Shanghai, China.

Watching the Zhang family prepare food for each meal was a lesson in its own right!  All the corn husks,  twigs, and grass were kept out to dry. Mrs. Zhang used this to start the fire. The heat was transferred through a chimney flute and powered the 2 woks for cooking.  The fire was moved from side to side, and various elements were added to enhance the heat depending on the chef’s request (Mr. Zhang).

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Chong Ming, China- The Zhang Residence & Farm

I was so delighted and more honored that I was invited to Kent’s (Pastry Chef from the US Pavilion) family home in Chong Ming about an hour outside of Shanghai.  Kent invited Will Fleichman and I to come and experience the real way of Chinese life outside the hustle and bustle of the big city.

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