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Hsiao-Ching Chou head shot - Bon Appétit

Hsiao-Ching Chou

Hsiao-Ching Chou is the author of Chinese Soul Food and Vegetarian Chinese Soul Food. She is former food editor at the Seattle Post-Intelligencer and has appeared on national television and radio, including Anthony Bourdain's No Reservations and The Splendid Table. She won the coveted Bert Greene Award from the International Association for Culinary Professionals for excellence in feature writing. After she left the P-I in 2007, she co-founded a public relations firm that specialized in promoting restaurants. In 2011, she pivoted to managing communications for nonprofit biomedical research institutions. She currently is the editorial lead for Salesforce Design. In her spare time, she teaches everyday Chinese home cooking and is most famous for her potsticker classes. She lives in Seattle with her family. Learn more at MyChineseSoulFood.com.

Recipes

Shao Bing

These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.
Recipes

Steamed Fish With Ginger and Scallions

Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year and many happy returns. When you serve whole fish, it's traditional to point the head toward the most distinguished guest.
Recipes

Lucky 8 Stir-Fry

This mixed vegetable dish takes its inspiration from Buddhist vegetarian cooking and can include any combination of ingredients that represent good luck, prosperity, happiness, family wholeness, and longevity. 
Recipes

Rice Cake With Mixed Vegetables

Rice cakes are available sliced, marble-shaped, and in batons. There are dried versions, but the refrigerated version is widely available and easier to work with. You can use any combination of vegetables and seasonings here, so feel free to experiment with flavors.