by Sasha Gong and Scott D. Seligman
Braised Pork In Soy
January 22, 2012 A new book combines the memories and culinary skills of one Chinese political dissident who lived through the country's Cultural Revolution. Since food was rationed, Sasha Gong learned to cook with whatever she could find. "There's something about humanity," she says. "It's hard to suppress."
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