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
Recipes | Sweets

Matcha Swiss Roll, for Food52

When it comes to cake, I’m a bit boring – I prefer cakes that aren’t too sweet, too fancy, or too frilly. I love looking…

more Matcha Swiss Roll, for Food52Continue

Matcha Mint Panna Cotta
Recipes | Spring | Sweets

Matcha Mint Panna Cotta

First things first – my blog was featured on Zeit magazin! You can read about it (in German) here. Now onto Matcha Mint Panna Cotta In Boston,…

more Matcha Mint Panna CottaContinue

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…

more Matcha Green Tea LatteContinue

Recipes | Sweets

Matcha Vertical Cake Roll

We’ve all had swiss rolls before – pumpkin rolls, strawberry cake rolls, and my favorite, matcha cake rolls. Now, I’m not cake decorator or even…

more Matcha Vertical Cake RollContinue

Breakfast | Main Event | Recipes

Jasmine Green Tea Pancakes

I love anything infused with tea (remember these earl grey tea scones, earl grey tea ice cream, and green tea ice cream?). My sister threw my bridal…

more Jasmine Green Tea PancakesContinue

Recipes | Sweets

Honey Matcha (green tea) Ice Cream

After the wedding, Alex and I embarked on a two week trip to China and Japan. I don’t think I’ll talk much about China, as…

more Honey Matcha (green tea) Ice CreamContinue

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