Chinese Soul Food
Chinese Soul Food


Hsiao-Ching Chou writes about simple Chinese cooking and life as a working mom.

She also teaches cooking at Hot Stove Society in Seattle. Upcoming classes include:

July 8 – Weeknight Wokking

July 15 – Red Braising

Aug. 14 – Pu Pu Platter

Aug. 22 – Soup Dumpling Love – and Potstickers, too

Sept. 2 – Weeknight Wokking (registration not open yet)

Oct. – Potstickers and Fried Spring Rolls (date to come)





Hsiao-Ching Chou is the former food editor at the Seattle Post-Intelligencer newspaper. She has appeared on national television and radio, including "Anthony Bourdain: No Reservations" and "The Splendid Table." After she left the P-I in 2007, she started a public relations firm that focused on restaurants. Her clients included Tilth, Matt's in the Market, Canlis, and Chipotle Mexican Grill. Currently, she's the director of communications at Institute for Systems Biology, a nonprofit biomedical research organization in Seattle. She keeps one foot in the food world as a member of the James Beard Foundation’s cookbook committee. She also blogs at