Jane Wong is the author of Overpour (Action Books, 2016).
One sentence to describe yourself: I'm from the Jersey shore and grew up in a Chinese American take-out restaurant in a strip mall. My parents are immigrants from southern China and were arranged.
Best piece of advice you ever got about cooking: Add more salt.
If you could only eat one meal forever, it would be: My mother's stir-fried tomato, egg, ginger, and soy sauce dish over white rice (Cantonese style). It's deceptively simple. You need good, ripe tomatoes. When my mother was pregnant with me, she demanded tomatoes every day. The garden was overrun with tomatoes.
Favorite food: Cantonese homestyle cooking makes me want to cry. That above tomato dish, chicken feet, chicken rice, that cold chicken with ginger scallion sauce, pork buns, har gow, whole steamed fish with scallions, etc.
Recommended reading: "Such As" by Wo Chan. In my Asian American Studies class, I taught Dale Talde's cookbook, Asian American: Proudly Inauthentic Recipes.
Best meal(s): are always shared. And slow.
Food you’d like to try: Deep fried tarantula, please! And a frito pie. And pickled herring.