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Betty Liu
Duck Bone Broth Ramen
Main Event | Recipes | Winter

Duck Bone Broth Ramen

Remember my last post roasting duck legs to make lettuce wraps? Well, I’ve got a related post. Bone broth has been something that is becoming…

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Duck-Fat 葱油拌面 Scallion Oil Noodle
Heritage | Main Event | Recipes | Winter

Duck-Fat 葱油拌面 Scallion Oil Noodle

葱油拌面 (Cong You Ban Mian) is a classic, Shanghai comfort food. The signature taste comes from frying scallions until they are unrecognizable brown bits and…

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Autumn | Main Event | Recipes

Thanksgiving Leftovers: Garlic Turkey Miso Ramen

I hope everyone had a wonderful Thanksgiving! I for one am in a perpetual food coma. We had the whole turkey/stuffing/pie ordeal, then we had…

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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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