Register for free
Purchase Chinese Homestyle

Celebrate the Lunar New Year — and welcome the Year of the Rabbit — with the Museum of Chinese in America (MOCA). Join us virtually and learn the secrets of cooking your delicious Old Beijing Fried Sauce Noodles/Zha Jiang Mian and Shredded Potato Salad. Pulled from the critically-acclaimed Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More, these two easy-to-follow recipes were crafted by Maggie Chu, a New York-based blogger, writer, recipe developer, and photographer.

With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes for the Western, modern cook and kitchen, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares 90 foolproof plant-based recipes that pack all the flavor and none of the meat. Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States. Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include: Homemade Sauces and Condiments; Appetizers and Salads; Favorite Takeout; Dim Sum; Noodles and Soups; Tofu, Tempeh, and Seitan; Hearty Seasonal Mains; Easy Seasonal Sides; and Sweet Treats.

Ms. Zhu will also share the stories and talk about the experience of writing her cookbook with Chef Kian Lam Kho, author of the award-winning cookbook Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking.

Please note that your ingredients should be pre-measured before the beginning of the session. The ingredient list and detailed preparation steps will be accessible in a downloadable link in the registration email or directly here.

About Maggie Zhu

Maggie Zhu started her website, Omnivore’s Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she’s a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie’s culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world. Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants.

MOCA has been creating new digital content through multiple platforms, always free of charge—because history matters. We hope you’ll consider making a gift to become part of a continuing lifeline for MOCA. No amount is too little and we greatly appreciate your generosity. Your contribution helps sustain our beloved institution and supports the creation of new, online programming that will bring comfort and inspiration to more communities.

Support