The Chinese Way

Growing up in her mother's kitchen, Betty Liu discovered that the key to Chinese cooking lies not in specific recipes, ingredients or flavours, 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 flavour 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.