Chien-Shiung Wu at the table

In the Lower Yangtze region of China where Wu grew up, a meal revolves around fàn (white rice, the nourishing foundation) accompanied by several cài (dishes that 'help the rice go down'): a stir-fried vegetable, a braised dish to share, a clear soup, and on festive days, a fermented sweet. There is no starter-main-dessert sequence: everything arrives together at the center, everyone picks with their chopsticks, and the hostess ensures bowls are never empty. Wu, known for her generous table, recreated this structure even in her New York apartment.

The hallmark of Shanghai and Jiangnan cuisine is 'red braising' (hóngshāo): rock sugar is caramelized, then the meat is simmered long in soy sauce and Shaoxing yellow wine (huángjiǔ). The result, lacquered and glossy, blends sweet and savory — a taste of home that Wu carried everywhere.