The Plant-Based Wok

Hannah Che is a celebrated Chinese-American author, chef, and culinary innovator known for her influential work in vegan Chinese cuisine. Her acclaimed cookbook, *The Vegan Chinese Kitchen*, has garnered prestigious accolades, including a James Beard Award and an IACP First Book Award. With a robust culinary background, Hannah trained at the Guangzhou Vegetarian Culinary School and honed her skills as a wok chef at the renowned Din Tai Fung, later working in Michelin-starred kitchens such as Eleven Madison Park and Alinea.

Currently based in Shanghai, Hannah draws inspiration from her rich cultural heritage, traditional vegetarian practices, and seasonal produce to create vibrant dishes. In addition to her cookbook, she connects with food enthusiasts through her newsletter, *Little Soybean*, where she shares insights about Chinese cuisine and new recipes. Moreover, she previously operated a vegan tasting menu pop-up in Portland called Surong, showcasing her innovative approach to plant-based dishes. Follow her culinary journey on Instagram and explore the intersection of culture and cuisine.