The Chinese Way

“The book is full of useful graphics, helpful shopping and substitution notes and precious illustrations (how to fold bao!)"—The New York Times (Best Cookbooks of 2024)

“Her recipes range from the foundational (e.g., mapo tofu and steamed whole fish) to the surprising (Harissa-Glazed Torn Tofu; Yóu Pō Orzo with Fried Halloumi).” —Bon Appétit (Best Cookbooks of 2024)

“Sometimes you need a cookbook that won’t just tell you what to make for dinner, but explains how to make it better, too…. This is that rare book. And it has a lot more to teach you about cooking than how to use a wok (although it will do that, too).” —Washington Post (Best Cookbooks of 2024)

"Liu has a magical way of making Chinese techniques, ingredients, and recipes feel approachable for the everyday home cook. She seamlessly marries Chinese and Western cooking techniques and ingredients to come up with delectable meals."—Serious Eats

“Betty Liu… [is] an inspired home cook with a particular talent for communicating big ideas about meal planning, recipe riffing, and applying traditional techniques to nontraditional recipes.”—Food & Wine

“If you’ve been looking for a crash course in the fundamentals of Chinese cooking, Betty Liu is the one to guide you.” —Saveur

"Liu empowers readers to embrace the adaptability of Chinese home cooking—their way."—National Post (Best Cookbooks of 2024)

“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 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

“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)

“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

“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

“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

“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

“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