Skip to content
Betty Liu
  • Home
  • AboutExpand
    • Workshops
  • blogExpand
    • RecipesExpand
      • Autumn
      • Winter
      • Spring
      • Summer
    • Travel
  • CookbooksExpand
    • The Chinese Way
    • My Shanghai
  • Newsletter
Instagram Email
Betty Liu
Heritage | Recipes | Sweets | Winter

凤梨酥 [Feng Li Su] Pineapple Cake

凤梨酥 [Feng Li Su] is a Taiwanese pineapple cake made of a buttery shortbread-like pastry and a decadently rich pineapple jam filling. I’ve always loved…

more 凤梨酥 [Feng Li Su] Pineapple CakeContinue

茶叶蛋 Tea Eggs (Cha Ye Dan)
Autumn | Heritage | Recipes | Sides | Spring | Summer | Travel | Winter

茶叶蛋 Tea Eggs (Cha Ye Dan)

Alex and I clutched each other’s hands, wearing our matching couple shirts (when in China, right?), as we navigated through the hoards of local tourists…

more 茶叶蛋 Tea Eggs (Cha Ye Dan)Continue

Appetizer | Heritage | Recipes | Sides | Winter

葱油饼加蛋 Cong You Bing Jia Dan

Ok, who grew up eating these scallion pancakes? I did!!!! Every time we went out to a Chinese restaurant, my sister, my brother, and I…

more 葱油饼加蛋 Cong You Bing Jia DanContinue

Heritage | Main Event | Recipes

糯米饭 No Mi Fan – Chinese Sticky Rice

糯米饭 -This is a traditional dish I learned from my mother and my friend’s mother. For Thanksgiving this year, Alex and I hosted our first Thanksgiving…

more 糯米饭 No Mi Fan – Chinese Sticky RiceContinue

綠豆湯 Lv Dou Tang: Mung Bean Soup
Heritage | Recipes | Summer | Sweets

綠豆湯 Lv Dou Tang: Mung Bean Soup

more 綠豆湯 Lv Dou Tang: Mung Bean SoupContinue

Page navigation

Previous PagePrevious 1 2 3 4

My cookbooks are now available!

An impressive collection of Shanghainese recipes...This handsome work is perfect for lovers of Chinese cuisine and for home cooks of all stripes. — Publishers Weekly

As a port city, Shanghai has had centuries of influence from a host of foreign cultures as well as from the rest of China. Liu, whose popular food blog has done much to promote Shanghai’s cooking, offers her take on the city’s food by categorizing its many dishes into the year’s seasons...Bright color photographs of finished dishes and step-by-step illustrations of techniques for complex forming of dumplings make recipes even more attractive. — Booklist

Photography of both the food and region is gorgeous and another way to travel without leaving home...the clear recipes in this rich collection will delight home cooks looking to explore flavors and cooking styles. — Library Journal

My Shanghai is a tour de force.  — Boston Globe

“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

"Like Betty Liu's first cookbook, the remarkable My Shanghai, this book is a treasure... The Chinese Way teaches us traditional methods of cooking, gives us enticing recipes both classic and new, and then sets us free to use each lesson in our own kitchens in our own way. It's a brilliant way to teach and a delicious way to learn."--Dorie Greenspan, New York Times bestselling author of Baking with Dorie

“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)

© 2024 Betty Liu - WordPress Theme by Kadence WP

Scroll UpScroll to top
  • Home
  • About
    • Workshops
  • blog
    • Recipes
      • Autumn
      • Winter
      • Spring
      • Summer
    • Travel
  • Cookbooks
    • The Chinese Way
    • My Shanghai
  • Newsletter
Search