Another great absorbing book! Lisa See's Shanghai Girls is about two sisters, May and Pearl, who start the book as glamorous middle class models in 1930's Shanghai, and end up as poor immigrants, married off by their father to men they have never meant in order to settle his debts. We go through their harrowing escape from China, which has just been invaded by the Japanese with them, and live through their disappointments of a Chinese immigrant's life in Los Angeles in the 40s and 50s. The book has a large scope - from China during war time to Angel Island in San Francisco and then Chinatown in Los Angelles - but it feels intimate, because we get to know these sisters so well, and in particular Pearl, the older sister who serves as narrator. I knew as soon as I started reading the book that I wanted to try to make a favorite Shanghai dish of mine - Xiao Long Bao aka soup dumplings aka Shanghai Dumplings. These are not just normal dumplings, they are feat of cooking magic - inside the dumpling wrapper is hot soup! How is that done? See after the jump...