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Betty Liu
Drinks | Recipes

Sesame Rose Milk + a Wolf Gourmet Blender Giveaway!

…. the not-nut milk!! I talked a few posts back about my nut allergy, and how sesame seed has been my go-to. That hasn’t changed,…

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Drinks | Summer | Uncategorized

Peach Yogurt Soju + Ginger Plum Kombucha Cocktail

#DRINKTHESUMMER – Possibly the funnest hashtag party, ever, wouldn’t you agree? This came at the perfect time – Boston is heating up in a big oven…

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Drinks | Heritage | Summer | Tutorial

Kombucha: fermented tea 红茶菌

About a month ago, I visited my parents in California. I had a wonderful time with them – we stayed in, ate homestyle Chinese food,…

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Drinks | Recipes | Sides | Summer

Fresh Coconut Milk From Coconuts – Video + Dragonfruit Coconut Popsicle

I’m typing up this post from California and it is so good to be back! I’m so excited about this post because there are three…

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SOWA food photography + styling Workshop overview plus a bunch of recipes
Drinks | Main Event | Recipes | Sides | Sweets | Workshop

SOWA food photography + styling Workshop overview plus a bunch of recipes

June 14th was a beautiful Sunday morning. It was kind of morning that made you want to take your dog out for a long walk- crisp,…

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Drinks | Recipes

Matcha Green Tea Latte

Hi everyone! Julie from The Feed Feed, a wonderful community and resource, asked me to help curate a matcha feed – you can check it…

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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)

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