The Chinese Way: Classic Techniques, Fresh Flavors (A Cookbook)

Betty Liu teaches eight core techniques that form the foundation of modern Chinese cooking. Rather than relying on strict authenticity, Liu demonstrates how adaptable methods unlock great results in any kitchen. The techniques are organized into two categories: heat control (Steam, Fry, Boil, and Braise) and flavor building (Sauce, Infuse, Pickle, and Wrap). Each chapter begins with a classic Chinese dish—such as Mapo Tofu or White-Cut Pork Belly—to establish the fundamentals. Liu then shows how to apply these same techniques with contemporary ingredients and global flavors, creating dishes like Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice. Liu's approach reflects her own kitchen, where a wok sits alongside a Dutch oven and pantry staples include both soy sauce and tomato paste. By mastering one technique at a time, home cooks can develop broader skills applicable to any ingredient, from cauliflower to broccoli.