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Betty Liu
Taro Milk Tea Rolls (tangzhong method) + video!
Recipes | Spring | Sweets

Taro Milk Tea Rolls (tangzhong method) + video!

In New Zealand, we drove, a lot. On our first day, we drove to Mt Cook and marveled at the bushy terrain and zipped by…

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Roast Duck Lettuce Wraps, for Food52
Main Event | Recipes | Spring

Roast Duck Lettuce Wraps, for Food52

Hope you all had a lovely weekend, everyone! By this time, I should be in Queenstown, NZ!! After almost a year of marriage, Alex and…

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Heritage | Recipes | Sweets | Winter

南瓜饼 -Sweet Potato Mochi Cakes, two ways

Happy Chinese New Year / Lunar New Year!! Technically, it’s tomorrow (2/19). It’s one of my favorite times of the year, because everywhere I turn,…

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Heritage | Recipes | Sides | Spring | Winter

香葱花卷 Steamed Scallion Flower Buns, two ways

  UPDATE 3/17/21: Find a reworked, updated recipe in My Shanghai cookbook. I’ll leave this recipe up in case you wanted to try it out,…

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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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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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