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Betty Liu
Autumn | Holiday | Recipes | Sides

Maple Cinnamon Oat Mashed Sweet Potatoes

I don’t particularly like melted marshmallows (gasp!!!). When we went camping or just sit around the fireplace with marshmallows on sticks in our hands, I’m…

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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…

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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…

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Appetizer | Autumn | Main Event | Sides

Teriyaki Meatballs… with Apple

Happy Father’s Day! Missing my wonderful, creative father, who inspired me to try new flavors in cooking. I can’t wait to see him in a…

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Sides | Spring | Sweets

Earl Grey Tea Scones with Rose Glaze

My sister threw the most amazing bridal shower for me. It wasn’t just a gathering with fun wedding-related games such as toilet paper dresses. It was…

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Recipes | Sides

四季豆 – Szechuan Dry Fried Green Beans with Lao Gan Ma

Before you holler “LIE” at me – I’d like to say this is not the traditional dish. This is a quick and easy shortcut version,…

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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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