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.

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Chinese Homestyle presents exciting twists on authentic, vegan Northern Chinese cuisine, adapted for our busy lifestyles and Western kitchens.

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CONTENTS
Introduction
The Chinese Pantry
Cooking Equipment & Tools
Prepping Aromatics & Vegetables
HOMEMADE SAUCES & CONDIMENTS
Chili Oil
Sichuan Chili Garlic Sauce
Seasoned Sweet Soy Sauce
Black Bean Sauce
Char Siu Sauce
Hoisin Sauce
Red Bean Paste
APPETIZERS & SALADS
Fifteen-Minute Pickled Watermelon Radish
Pickled Cabbage Salad
Bang Bang King Oyster Mushrooms
Sichuan Spicy Peanuts
Wood Ear Mushroom Salad
with Horseradish
Baked Crispy Tofu Nuggets
Silken Tofu with Scallions
Salt and Pepper Tofu
Shredded Potato Salad
Easy Cucumber Salad
Steamed Eggplant Salad with Nutty Sauce
Spinach and Peanut Salad
FAVORITE TAKEOUT
Tofu and Broccoli
General Tso's Tofu
Mapo Tofu
Sichuan Chili Garlic Tofu
Sweet-and-Sour Tofu
Kung Pao Tofu
Black Pepper Portobello Mushrooms
Chinese Eggplant with Garlic Sauce
Orange Cauliflower
Mushroom Fried Rice
Vegetable Fried Rice
DIM SUM
Chive and Tofu Puff Pockets
Scallion Pancakes
Vegatable Dumplings
Kimchi Steamed Buns
Spicy Wontons in Red Oil
Vegetable Spring Rolls
Char Siu Bao
Bamboo Shoot and Mushroom-Stuffed
Yuba Rolls
Cumin Potato Baked Buns
Spring Pancakes
Chinese Broccoli with
Oyster-less Sauce