The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying

  • Warm egg custard with scallops and ham broth (page 20)

    from The Mission Chinese Food Cookbook The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying

    • Categories: Egg dishes; Mousses, trifles, custards & creams; Appetizers / starters; Chinese; Japanese
    • Ingredients: eggs; dashi; mirin; shiro shoyu; cured ham; cooked chicken leg meat; tart apples; sea scallops; chives; yuzu; hairy melons
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Notes about this book

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Notes about Recipes in this book

  • Mapo tofu

    • kevin_c7ec3w on March 06, 2026

      Go light on the chili oil and crisp unless you're a real spice head

  • Mapo tofu (meat variation)

    • rosten on December 21, 2017

      This recipe is, ok, but really time consuming. I've definitely made better versions in a fraction of the time. The recipe for it on the Mind of a Chef website is way simplified and looks better.

  • Thrice-cooked bacon

    • rosten on February 16, 2017

      Really good. I'm not totally sure you even need to thrice cook the bacon. But the addition of rice cakes was great.

    • EmilyR on June 03, 2017

      I skip some of the thrice cooking and it really cuts the time. Sometimes I double the sauce, because it's great. Very accurate recipe compared to what's served at the restaurant... and those rice cakes are awesome. Make sure you get the ones that are in the frozen food section and not the shelf stable dry discs. Another tip - if you go with the bitter melon don't use it if you cut it open and it's red or has red seeds. Those are toxic.

  • Pork dumplings

    • rosten on February 16, 2017

      The dumpling wrapper recipe is excellent. (and the filling is good too). Relative to the other things in this book, this was pretty simple.

  • Chongqing chicken wings

    • leighwhit25 on January 13, 2020

      These are insanely good. I will use this method for all wings in the future (parcook, freeze, fry, no breading.)

  • Chongqing wing spice mix

    • EmilyR on June 03, 2017

      Really great spice mix, though the smell took a while to get out of my vitamix. I preferred to add it to chicken and bake it as opposed to frying, but it was the same as in the restaurant.

  • Pork jowl and radishes

    • kevin_c7ec3w on March 06, 2026

      Mint works just fine if you can't find shiso

  • Pickled red onions

  • Squid-ink noodles with minced pork and peanut sauce

    • MmeFleiss on March 20, 2017

      Tasted good, but the squid ink noodles didn't really add anything to the flavor and will be skipped in the future.

  • Matcha noodles

    • EmilyR on June 03, 2017

      Simple and delicious. My kids love helping make these and eating them.

  • Ginger-scallion sauce

    • EmilyR on June 03, 2017

      Zesty and flavorful. Very good on the matcha noodles.

  • Mushroom powder

    • EmilyR on June 03, 2017

      I tend to make a sizable quantity for this and use it in random things. I don't even like mushrooms, but for some reason - as they state in the book - it's a gentleman's umami instead of MSG. It works, it's delicious, get a vitamix dry container and make some delicious flavor powder.

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Reviews about this book

  • San Francisco Chronicle

    Best Cookbooks of 2015:...we can’t imagine that you ever intended a mere mortal to complete one of the recipes...what with the lengthy ingredient lists...But damn if this book isn’t a crazy good read.

    Full review

  • Eater

    Bowien dares to go far beyond the recipes to reveal his own mind and spirit - the mercurial and creative force behind it all - making for an immersive and personal read.

    Full review
  • ISBN 10 0062243411
  • ISBN 13 9780062243416
  • Linked ISBNs
  • Published Nov 10 2015
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Anthony Bourdain/Ecco

Publishers Text

From the star chef, founder, and co-owner of the wildly popular restaurant Mission Chinese Food, comes a riotous, unconventional cookbook packed with inventive recipes that embody his signature mash-up of “Chinese” food and American classics.

Born out of a food truck that roamed the late night streets of San Francisco’s Mission District, Mission Chinese Food started life as a pop-up, a rough-and-tumble joint that served radically reimagined “Chinese food” inside an old Americanized Chinese restaurant after hours. The incredible resourcefulness and unbridled inventiveness of Danny Bowien’s dishes has had hungry diners queuing up in both San Francisco and New York City, waiting hours to enjoy delights such as Sizzling Cumin Lamb Breast and Kung Pao Pastrami.

In The Mission Chinese Food Cookbook, this young culinary star chronicles his unconventional and meteoric rise in a “cookbook in conversations” that combines raucous storytelling with delicious recipes. In a series of roundtable discussions with essential crewmembers, he brings to life such highlights as the development and opening of the restaurant, an ill-fated trip to China, and the restaurant’s expansion to New York’s Lower East Side. These lively dialogues are accompanied by beautiful color photographs and mouthwatering recipes—from schmaltz fried rice to hot-and-sour soup dumplings to a “Chinese chicken salad” made with escarole and tea-smoked chicken.

Creative, addictive, and surprisingly simple, and borrowing from across the culinary spectrum, The Mission Chinese Food Cookbook’s recipes will delight Bowien’s fans and inspire home-cooks of all levels to rethink what’s possible in the kitchen, offering a passport to a wholly unique dining experience.



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