Today I bring you an adventure in cooking American in Shanghai, starring the nangua - the Chinese pumpkin.
They're boiled and stir-fried in Chinese cuisine, but they also make a wicked pie.
While it is a little bit more work to start from a whole squash, the results are amazing. I'm never going back to canned gloop if I can possibly help it.
Do you have a favorite ingredient unique to your area?