The Chinese way of cooking is not about who you are, strict traditional recipes, or even which type of soy sauce you use. Instead, it’s an ethos that builds on a set of eight powerful, adaptable cooking techniques that flex with your pantry and the seasons—and anyone can do it.

I am so delighted to share my second cookbook, The Chinese Way: classic techniques, fresh flavors, with you!! Too often, I hear that Chinese cooking is intimidating. That they don’t have access to the right wok, the right brand of soy sauce, black vinegar, a steamer, or Chinese spices. The truth is, you don’t need much to cook Chinese. Chinese cooking isn’t limited to traditional food – and even when I make a classic dish, how I make it won’t be the same as how my grandmother made it. Cooking isn’t stagnant; it evolves with us.

In this book, I hope to empower you to cook Chinese without the pressure to cook traditionally. Through the lens of a Chinese American home cook who grew up with homestyle Chinese cooking, I want to teach you Chinese cooking.

I’m excited to show you 8 techniques I consider essential to Chinese homecooking. A few of my favorite recipes include: caramelized shallot bing (wrap), citrus soy pickled lotus root (pickle), scallion oil potatoes (infuse), chorizo over tofu (sauce), corn mochi fritters (fry), red braised squash (braise), and dashi-steamed mushrooms (steam).

Where to buy: Amazon / Barnes & Noble / Bookshop / Brookline Booksmith / iBooks / Hachette Book Group

Signed Bookplates here: Curio Spice Co / Kitchen Arts and Letters / Book Larder / Omnivore Books / Nowserving LA

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