The Chinese Way

Explore the flavors and techniques of modern Chinese cooking with this collection of inspired recipes made for everyday cooking, from the award-winning author of My Shanghai

Growing up in her mother's kitchen, Betty Liu discovered that the key to Chinese cooking lies not in specific recipes, ingredients or flavors, but in the techniques passed down through generations. In The Chinese Way, the award-winning author of My Shanghai brings you the eight key methods - Steam, Fry, Broil, Braise, Sauce, Infuse, Pickle and Wrap - to unlock traditional Chinese cooking for the modern home kitchen.

Irresistible flavor combinations abound from chapter to chapter, whether for the Corn Mochi Fritters in the Fry section, Hot and Sour Shredded Chicken and Cold Noodles in Sauce, Sticky-Rice Risotto with Kabocha and Crispy Roasted Brussels Sprouts in Boil, Garlic Honey Flaky Bing in Wrap, and many more. Following the See One, Do One, Teach One principles Liu learned in medical school, this book takes the reader on a journey from copying a recipe to understanding the fundamentals that make that recipe work, helping them develop their own instincts in the kitchen until they feel comfortable throwing together a quick stir-fry, whipping out their steamer for vibrant veggies, or sizzling their own aromatics for a topping. For fans of Priya Krishna's Indian-Ish or Eric Kim's Korean American, The Chinese Way puts the joys of traditional Chinese cuisine at the fingertips of the modern home cook.

"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)
"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
"The Chinese Way is such a gorgeous and exciting ode to Chinese cooking. Betty's style is so awesome because it's firmly rooted in the fundamentals (which she thoroughly breaks down for you) and then she applies them in really delicious and sometimes unexpected ways that feel like the most real representation of what it means to cook Chinese food in America today." --Molly Yeh, New York Times bestselling author and Food Network host
"At last--a book that covers the fundamentals of Chinese cookery in an approachable and modern way. This will make you a better cook and is a must for anyone looking to master the basics."--Clarissa Wei, author of Made in Taiwan
"The Chinese Way is destined to be one of my most used cookbooks--I cannot stop cooking from it! Betty takes Chinese cooking fundamentals and effortlessly applies them into everyday dishes that are approachable, familiar, and inspired. Stunning photography and whimsically informative illustrations make every page of this book worthy of exploration. It's a joyful homage to everyday Chinese cooking."--Alana Kysar, author of the bestselling cookbook Aloha Kitchen
"Betty Liu's clever new cookbook is Chinese cooking gone wild! She first teaches the traditional recipes and then shows the fun and delicious variations you can create when you understand the basics. Once you cook recipes like Sriracha Shrimp Toast, Sesame Cumin Fried Chicken, or Garlicky Radicchio and Pork Stir-Fry, this way of thinking about Chinese culinary techniques will inspire your own creativity!"--Grace Young, author of Stir-Frying to the Sky's Edge
"Like Betty Liu's first cookbook, the remarkable My Shanghai, this book is a treasure. The photographs are beautiful, the recipes are seductive, Betty's instructions are crystalline, and there's something to love, learn and savor on each page. 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
"In The Chinese Way, Betty Liu showcases a familiar mode of cooking in our family--applying Chinese techniques and a search for vibrantly varied textures and flavors to both traditional and non-traditional ingredients. Her inventive recipes show us that 'cooking Chinese' is an ethos that any home cook can learn. This book is a joy to read and cook from!"--Kaitlin, Sarah, Bill, and Judy Leung, New York Times bestselling authors of The Woks of Life
"The Chinese Way is an important cookbook--it demystifies Chinese cooking, debunking long-held myths that the cuisine is foreign or difficult to cook. Betty Liu puts classic Chinese techniques on a pedestal and makes them available to everyone, all while presenting us with a set of highly craveable recipes that I'll want to cook again and again."--Hetty Lui McKinnon, food writer and cookbook author

Betty Liu is a critically acclaimed cookbook author, photographer, and doctor. She is an avid home cook who started writing about the Chinese home cooking she grew up with on her award-winning blog bettysliu.com, and since then her writing, photography, and recipes have been featured on sites such as Bon Appetit, Epicurious and The New York Times. Her critically acclaimed debut cookbook, My Shanghai, was published in March 2021. She lives in Boston with her husband and dog, Annie.

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