Our Cooking Style at House Of Nanking & Fang Restaurants

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

By Kathy Fang and Peter Fang

Published 2025

  • About

KATHY: People always ask, “What kind of Chinese food do you cook at House of Nanking and Fang?” The answer isn’t simple. It’s not just Shanghainese, or Cantonese, or any one style. “It’s ours,” I say, pointing to my head, then my heart. “It’s all here, and here.”

This book? It’s a collection of experiences, a journey through the vast landscape of Chinese cuisines we’ve encountered in our lifetimes. Yes, you’ll see dishes rooted in Shanghai, where my father was born. You’ll taste the Cantonese influences I encountered in restaurants in San Francisco’s Chinatown, as well as at the table of my pó po, where she shared dishes she learned in Hong Kong. There’s even a touch of fiery Hunan in there from my gōng gong , my mom’s dad.