Shanghai Postcard #3

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?