Interview + Recipe! Ying Chang Compestine on Her Graphic Cookbook, Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes
Author of 27 books shares secrets!
Ying Chang Compestine is the author of the gorgeous and fun new graphic cookbook Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes (Chronicle Books) and 26 other books! I’m really excited to share this Q+A and a recipe from her book today. Get those eggs boiling!
Tamara Palmer/Food Book Club: Are all the dishes based on family recipes, or are there any that you learned from scratch for the book?
Ying Chang Compestine: The recipes are a mix of both. Some, like Tea Eggs and Ants Climbing a Tree, are beloved family dishes I grew up with. Others, like Beggar’s Chicken and Ignored by Doggy Buns, were chosen for their curious names. Years ago, I was invited to teach a semester at a university in Beijing. One day, my foreign colleagues and I dined at a popular new restaurant. When we looked at the menu, we all laughed at the awkward English translations. That moment made me realize how much meaning gets lost without the stories behind these famous Chinese dishes. That experience inspired me to explore the stories behind these dishes—and eventually, to write this book.
Which recipe was the hardest to get right, and which one do you make the most at home?
The one I make the most at home isn’t necessarily the hardest—it’s just the easiest to mess up if you’re not paying attention! I love making tea eggs. They bring me right back to my childhood birthdays. We couldn’t afford cake due to food rations during the Chinese Cultural Revolution, so I had tea eggs. I still remember savoring every bite like it was the most special treat in the world.
Ying Chang Compestine and her book
Vivian Truong's illustrations are so much fun! Have you worked with her before, or how did you happen to partner with her for this book?
Vivian's artwork brings so much humor and charm to the book. The first time I saw her illustration, I knew she could capture the spirit of this book. We hadn’t worked together before, but after this book, I’d love to collaborate with her again.
It’s an incredible feat that you’ve written 27 books! What advice would you give to aspiring cookbook authors on setting goals and maximizing productivity?
Thank you! My biggest advice is to write from the heart. Don’t worry too much about trends or getting published—focus on creating work you’re proud of. Writing isn’t about maximizing productivity; it’s about maintaining a high standard. Be patient. Some of my books took years to perfect and publish. I always tell my writing students that every sentence they write helps them become better writers, and that they should let their passion guide them.
What are your favorite Chinese restaurants in the Bay Area?
The Bay Area is full of amazing Chinese restaurants—it’s hard to pick just one. If you're looking for a great place to gather with friends over authentic dim sum, Harborview Restaurant & Bar is my favorite.
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Tea Eggs
By Ying Chang Compestine
In China, this is the most popular dish cooked with tea. Its flavor and color seep through the cracked shells into the tea eggs (also called marbled eggs), resulting in a stunning presentation. The longer the eggs soak in the sauce, the more flavorful they become. After you taste one, you may never want to eat plain hard-cooked eggs again. Marbled eggs are good as a garnish and ideal as a snack or lunch box filler.
Makes 6 eggs
INGREDIENTS
6 large eggs
5 green tea bags
1 tsp freshly ground black pepper
One 1 inch cinnamon stick
3 Tbsp low-sodium soy sauce
½ tsp five-spice powder
4 thin slices fresh ginger
2 dried red chiles (optional)
Excerpted from Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes: A Graphic Cookbook—26 Recipes & Stories by Ying Chang Compestine, © 2025. Illustrated by Vivian Truong. Published by Chronicle Books.
