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. 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.
