Jen Lin-Liu is a writer and culinary expert best known for her memoir "Serve the People: A Stir-Fried Journey Through China," which chronicles her immersive exploration of Chinese cuisine and culture. Her work as a food critic for "Time Out Beijing" and contributions to publications like "Newsweek", the "New York Times", and "Saveur" have established her as a respected voice in food journalism. She also coauthored the travel guide "Frommer’s Beijing," showcasing her deep knowledge of the city’s culinary landscape.
Lin-Liu’s career began after she graduated from Columbia University and moved to China in 2000 as a Fulbright fellow. Her writing often blends personal narrative with cultural insight, reflecting her hands-on experiences in Chinese kitchens. In addition to her journalism, she founded Black Sesame Kitchen in Beijing, a cooking school that further demonstrates her commitment to sharing China’s culinary traditions. Raised in Southern California, Lin-Liu’s multicultural background informs her unique perspective on food and identity.