Chinese Soul Food


Hsiao-Ching Chou writes about simple Chinese cooking and life as a working mom. She is the former food editor at the Seattle Post-Intelligencer. Currently, she's the communications director for Institute for Systems Biology, a nonprofit research organization. Read more about Hsiao-Ching...

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

Nov. 9 - Weeknight Wokking (featuring Kung Pao Chicken, Ma Po Tofu and Chile-Garlic Eggplant)

Nov. 21 - Soup Dumpling Love - And Potstickers, Too! (Sold out)

Dec. 21 - Kids Cooking: Potsticker Love

I am participating in National Blog Post Month for November, which means that I will post one blog post per day for the entire month. Well, I'll attempt to post daily.

NaBloPoMo November 2015



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 Pagliacci Pizza. 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 an instructor at Hot Stove Society, chef Tom Douglas's cooking school at the Hotel Andra in Seattle. She's also a member of the James Beard Foundation’s cookbook committee. She also blog about her kids and incorporating STEM into daily life at