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. This book 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). 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.