one of the Best Cookbooks of 2024 by Food & Wine, and Forbes Vetted!!!
“The Chinese Way is such a gorgeous and exciting ode to Chinese cooking. Betty’s style is so awesome because it’s firmly rooted in the fundamentals (which she thoroughly breaks down for you) and then she applies them in really delicious and sometimes unexpected ways that feel like the most real representation of what it means to cook Chinese food in America today.” ―Molly Yeh, New York Times bestselling author and Food Network host
“With a breezy, approachable style, The Chinese Way makes it easy for beginners or experienced cooks to elevate their kitchen game…. [Liu’s] mission is clear: demystify Chinese cooking and empower readers.”―Boston Globe
“I keep thinking about recipes that I’ve read in the book that I must make, because it’s exclamation point cooking. Everything is like, ‘Wow, I must try that.’”―Ali Slagle, author of I Dream of Dinner (So You Don’t Have To)
Sweet and Spicy Squash with Pan-Fried Dumplings
Thanksgiving is just around the corner, and I present to you a lovely side dish you can serve or bri…
Eggs and Soy-Glazed Sardine over Rice
Too much has happened in 2020 and since the last time I blogged. Instead of waxing on about them, I&…
Herb-y Lamb and Lentils
This post is in partnership with Vermicular. All opinions expressed are purely my own, as always. Th…
Duck Wontons
I’ve been asked many times what my favorite meal is, or what my last meal ever would be. My answer i…
Black Sesame Karaage
I fell in love with karaage, Japanese fried chicken, on one of my first trips to Japan. I’d ne…
Pumpkin and Shiitake Melt
My husband’s favorite cheese is American. He loves it in any way – in burgers, melted in sandwiches,…
Modern Chinese Cook
A newsletter about what I, a Chinese home cook (author of My Shanghai), make in my Chinese American kitchen in Boston: respecting and learning from tradition, but not bound within the strict confines of it.
Recipes straight your inbox, plus exclusive recipes to the newsletter not on the blog!
