Chinese Soul Food | Hsiao-Ching Chou
home,page-template,page-template-full_width,page-template-full_width-php,page,page-id-7,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.12,vc_responsive

Chinese Soul Food Cookbook

A Friendly Guide for Homemade Dumplings, Stir Fries, Soups and More

(Sasquatch Books, early 2018)


Food journalist, cooking teacher, cookbook author, communications professional 


Hsiao-Ching Chou is the multi-faceted creative force behind Chinese Soul Food.

latest news

Keep up with announcements, cooking classes, recipes and press for Chinese Soul Food.

  • The other day, I simmered some leftover rice in water to make a quick congee for my mother. I served the congee with some century eggs (preserved duck eggs), pickled radish, pickled Chinese cabbage, and some seaweed that I plucked out of leftover miso s

  • Soup dumplings, delicate and filled with pork and piping hot broth, inspire superfandom. Who hasn’t waited an hour in line at Din Tai Fung to get a steamer basket of soup dumplings?

  • NOV. 5, POTSTICKER LOVE! For this class, students will learn the traditional pork and cabbage potstickers and two other fillings, vegetarian and lamb and leek, which will spoil you for store-bought versions.