The sprinkling of colorful food photos within the cookbook makes my mouth water. The vibrant red of the crab pairs wonderfully with the soft pink of the peach shaped steamed buns. Chinese characters rest elegantly below each bolded recipe title and I wonder if a winter melon is anything like the watermelon I know and love. Published by Zhaohua Publishing House in Beijing in 1983, “Chinese Cooking” is authored by a conglomerate of individuals. Only naming the editor and nutritionist, it seems as though a group entity crafted this extensive cookbook. The flames on the cover page warm my spirit with excitement. That sleek black wok is blurred in the image because it is about to bring forth something delicious. I imagine which ingredients sizzle inside, soaking up the flavor of legacy, of culture, of something more than just food.