Master the eight techniques that unlock modern Chinese cooking with this collection of inspired recipes from the award-winning author of My Shanghai . Betty Liu cooks Chinese all the time—but this doesn’t mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa.  The key to great Chinese cooking lies not in strict “authentic” recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap). In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice.  One core technique at a time, Betty shows how to become a better cook—whether you’re stir-frying cauliflower or adding preserved lemon to broccoli for extra zing.  Betty’s food is not traditional—but it is Chinese. And you can cook that way, too. A New York Times Best Cookbook of the Year • A Bon Appétit Best Cookbook of the Year • A Washington Post Best Cookbook of the Year • A National Post Best Cookbook of the Year • A Saveur Best Cookbook of the Year • A Serious Eats Best Cookbook of the Year • Named One of the Best Books to Gift by The Strategist “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 gives you the basic techniques in  The Chinese Way , then you can adapt her recipes to suit your pantry.”  ― Boston Globe “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 fr