ESSAY
ESSAYNico VeraChina, Hong Kong, Peru, Canada, Cantonese food, Peruvian-Chinese food, Chinese-Peruvian food, Lima, chifa, fusion, Chinese fusion foods, Chinese diaspora, Chinese diaspora food, Barrio Chino, dai pai dong, wonton soup, sopa wanton, arroz chaufa, tallarines saltados, tamarind sauce, aji-no-mix, criollismo, lomo saltado, paifang

The Chifa Diaries

Nico Vera chases the secret ingredient of Peruvian-Chinese Food

ESSAYNico VeraChina, Hong Kong, Peru, Canada, Cantonese food, Peruvian-Chinese food, Chinese-Peruvian food, Lima, chifa, fusion, Chinese fusion foods, Chinese diaspora, Chinese diaspora food, Barrio Chino, dai pai dong, wonton soup, sopa wanton, arroz chaufa, tallarines saltados, tamarind sauce, aji-no-mix, criollismo, lomo saltado, paifang
The Chifa Diaries
ESSAYIvan Hodes & Matt P. Jageressay, China, Taiwan, United States, Korea, Beijing, Peking, Taipei, Alaska, California, Los Angeles, Northridge, Phoenix, Chinese food in Phoenix, Chinese food in Alaska, Chinese food in Anchorage, Mongolian BBQ, Mongolian barbecue, Mongolian barbeque, Mongolian BBQ in Alaska, Wu Zhaonan, Colonel Lee, John C Lee, Ding How, Ting How, World War II, WWII, Pacific Rim cuisine, Chinese food on the Pacific Rim, Chinese restaurants in the United States, American Chinese food, Chinese-American food, migrant food, Chinese diaspora food, Taiwanese food, Taipei food, bd's Mongolian Grill, Ulaanbaatar, zhizi, Beijing kaorou, Beijing cuisine, Beijing barbecue, General Tso's Chicken, jingisukan, Hokkaido food, teppanyaki, tieban, Old Beijing, Chinese food in the cold war, Cold War, Chinese food in Arizona

Mongolian Barbecue on the Banks of Grass Creek

How far do you go for Mongolian BBQ?

ESSAYIvan Hodes & Matt P. Jageressay, China, Taiwan, United States, Korea, Beijing, Peking, Taipei, Alaska, California, Los Angeles, Northridge, Phoenix, Chinese food in Phoenix, Chinese food in Alaska, Chinese food in Anchorage, Mongolian BBQ, Mongolian barbecue, Mongolian barbeque, Mongolian BBQ in Alaska, Wu Zhaonan, Colonel Lee, John C Lee, Ding How, Ting How, World War II, WWII, Pacific Rim cuisine, Chinese food on the Pacific Rim, Chinese restaurants in the United States, American Chinese food, Chinese-American food, migrant food, Chinese diaspora food, Taiwanese food, Taipei food, bd's Mongolian Grill, Ulaanbaatar, zhizi, Beijing kaorou, Beijing cuisine, Beijing barbecue, General Tso's Chicken, jingisukan, Hokkaido food, teppanyaki, tieban, Old Beijing, Chinese food in the cold war, Cold War, Chinese food in Arizona
Mongolian Barbecue on the Banks of Grass Creek
ESSAYHunter Lupersonal essay, China, United States, Iraq, Nanjing, Iraq war, Iraq-Chinese food, Chinese food in Iraq, restaurant, banquets, Hunter Lu, Chinese Communist Party, Communist, Communism, WWII, potstickers, instant ramen, Soviet Union, lamb, soy sauce, lentil stew, Iraqi food, Chinese fusion

Grandfathered In

An Iraq war vet cooks for his Communist grandparents

ESSAYHunter Lupersonal essay, China, United States, Iraq, Nanjing, Iraq war, Iraq-Chinese food, Chinese food in Iraq, restaurant, banquets, Hunter Lu, Chinese Communist Party, Communist, Communism, WWII, potstickers, instant ramen, Soviet Union, lamb, soy sauce, lentil stew, Iraqi food, Chinese fusion
Grandfathered In
ESSAYJenny Gaopersonal essay, travel, China, southwest, Sichuan, Chengdu, doubanjiang, pixian doubanjiang, laoganma, Lao Gan Ma, sichuan peppercorn, Sichaun peppercorns, sichuan chilli crisp, sichuan chili crisp, sauce manufacturing, sauce factory, Jenny Gao

Saucy Business

Jenny Gao flirts with disaster in the seamy underworld of Sichuan sauce bosses

ESSAYJenny Gaopersonal essay, travel, China, southwest, Sichuan, Chengdu, doubanjiang, pixian doubanjiang, laoganma, Lao Gan Ma, sichuan peppercorn, Sichaun peppercorns, sichuan chilli crisp, sichuan chili crisp, sauce manufacturing, sauce factory, Jenny Gao
Saucy Business
ESSAYAngie Leepersonal essay, China, Taiwan, southwest US, New Mexico, Los Alamos, Los Angeles, immigrant food, zongzi, Wind Chicken, rice, rice cooker, Chinese rice, Chinese dumplings, jiaozi

Shuffle Master Of The Universe

Angie Lee coaxes lifelong kitchen hacks from her stubborn kin

ESSAYAngie Leepersonal essay, China, Taiwan, southwest US, New Mexico, Los Alamos, Los Angeles, immigrant food, zongzi, Wind Chicken, rice, rice cooker, Chinese rice, Chinese dumplings, jiaozi
Shuffle Master Of The Universe
ESSAYLilly Chowhistory, translation, China, Taiwan, butcher, cleaver, cleaverman, caidao, Chinese knives, 菜刀, Chinese cleaver techniques, how to use a Chinese cleaver, Yangzhou, pressed tofu, doufugan, 豆腐干, 大煮干丝, da zhu gan si, bean curd, taoism, Zhuangzi, kitchen stunts, Lord Wenhui, Yuan Zhen, Sichuan, Lamp Shadow Beef, 灯影牛肉, deng ying niu rou, Tim Hayward, E.N. Anderson, Bee Wilson, J. Kenji Lopez-Alt

Knife Skills 101

Lilly Chow chronicles the ways and deeds of kitchen blademasters

ESSAYLilly Chowhistory, translation, China, Taiwan, butcher, cleaver, cleaverman, caidao, Chinese knives, 菜刀, Chinese cleaver techniques, how to use a Chinese cleaver, Yangzhou, pressed tofu, doufugan, 豆腐干, 大煮干丝, da zhu gan si, bean curd, taoism, Zhuangzi, kitchen stunts, Lord Wenhui, Yuan Zhen, Sichuan, Lamp Shadow Beef, 灯影牛肉, deng ying niu rou, Tim Hayward, E.N. Anderson, Bee Wilson, J. Kenji Lopez-Alt
Knife Skills 101
ESSAYAngie Leepersonal essay, China, Hong Kong, southwest China, United States, New Mexico, Yunnan, Los Alamos, gan, 甘, 回甘, huigan, Pu'er tea, Pu'erh tea, Puerh tea, Pu'er, Puer, Puerh, translation, bitter, bittersweet, sweet, bitter melon, ginseng, bitter nail tea, kuding cha, 苦丁茶, old tree puer, old tree Pu'erh, old tree Pu'er, 普洱茶, Pu erh, old tree Pu erh, southwest US

Going Going Gan

Angie Lee plumbs the murky depths of old tree Pu'er tea leaves

ESSAYAngie Leepersonal essay, China, Hong Kong, southwest China, United States, New Mexico, Yunnan, Los Alamos, gan, 甘, 回甘, huigan, Pu'er tea, Pu'erh tea, Puerh tea, Pu'er, Puer, Puerh, translation, bitter, bittersweet, sweet, bitter melon, ginseng, bitter nail tea, kuding cha, 苦丁茶, old tree puer, old tree Pu'erh, old tree Pu'er, 普洱茶, Pu erh, old tree Pu erh, southwest US
Going Going Gan
ESSAYMithila Phadkepersonal essay, China, India, Beijing, Mumbai, Zhejiang, Sichuan, Ningbo, Maharashtra, Chindian, Chindian food, Chinese-Indian food, Chinese-Indian cuisine, Chindian dishes, Chinese-Indian specialties, Chindian specialties, Szechuan sauce, paneer chilli, Triple Szechuan, garam masala, hot and sour soup, Manchow Soup, Ching's Instant Paneer Chilli, Indo-Chinese food, Indo-Chinese cuisine, Ching's Secret, Bombay, Calcutta, Kolkatta, Bombay's Dockyard Road, Tangra, Indian Chinatowns, India Chinatowns, Hakka nodles, Hakka noodles, Indian Hakka noodles, mixed fried rice, fried rice, Bollywood, Nelson Wang, China Garden, Chicken Manchurian, Delhi, Szechuan vada pav, spring roll dosa, coconut chutney, sambar, Chinese pakora, Chinese pakoras, Manchow soup, gobi Manchurian, Cauliflower Manchurian, Chinese Indian street food, Chindian street food, street food, masala, Ching's Manchow soup, desi Chinese, Schezwan sauce, Schezwan noodles, Schezwan dosa

A Passage To Chindia

Mithila Phadke bathes in the neon afterglow of Indian-Chinese hybrids

ESSAYMithila Phadkepersonal essay, China, India, Beijing, Mumbai, Zhejiang, Sichuan, Ningbo, Maharashtra, Chindian, Chindian food, Chinese-Indian food, Chinese-Indian cuisine, Chindian dishes, Chinese-Indian specialties, Chindian specialties, Szechuan sauce, paneer chilli, Triple Szechuan, garam masala, hot and sour soup, Manchow Soup, Ching's Instant Paneer Chilli, Indo-Chinese food, Indo-Chinese cuisine, Ching's Secret, Bombay, Calcutta, Kolkatta, Bombay's Dockyard Road, Tangra, Indian Chinatowns, India Chinatowns, Hakka nodles, Hakka noodles, Indian Hakka noodles, mixed fried rice, fried rice, Bollywood, Nelson Wang, China Garden, Chicken Manchurian, Delhi, Szechuan vada pav, spring roll dosa, coconut chutney, sambar, Chinese pakora, Chinese pakoras, Manchow soup, gobi Manchurian, Cauliflower Manchurian, Chinese Indian street food, Chindian street food, street food, masala, Ching's Manchow soup, desi Chinese, Schezwan sauce, Schezwan noodles, Schezwan dosa
A Passage To Chindia
ESSAYNick Jumara & Sylvie Meltzeressay, reporting, travel, China, Zhejiang, Yantou, village, butcher, cleaver, pork, pig, countryside, Chinese New Year, cleaverman, caidao, offal, Chinese knives

Fleshed Out

Nick Jumara and Sylvie Meltzer learn it takes a village to butcher a boar

ESSAYNick Jumara & Sylvie Meltzeressay, reporting, travel, China, Zhejiang, Yantou, village, butcher, cleaver, pork, pig, countryside, Chinese New Year, cleaverman, caidao, offal, Chinese knives
Fleshed Out
ESSAYDiana Zhengpersonal essay, restaurant, China, Vietnam, Cantonese, Guangdong, fujian, Cambodia, Teochew, Chaozhou, Swatow, Chiuchow, Jieyang, shacha sauce, gongfu tea, Los Angeles, California, Shantou

Tracing the Teoswa

Diana Zheng explores the lesser-known cuisine of Teochew and Swatow

ESSAYDiana Zhengpersonal essay, restaurant, China, Vietnam, Cantonese, Guangdong, fujian, Cambodia, Teochew, Chaozhou, Swatow, Chiuchow, Jieyang, shacha sauce, gongfu tea, Los Angeles, California, Shantou
Tracing the Teoswa
ESSAYMatt P. Jagerhistory, personal essay, recipe, restaurant, China, Mexico, Canada, British Columbia, Beijing, Vancouver, fusion, Mexican, Chinese chicken wings, tacos

Authentic Beijing Tacos

Matt P. Jager goes on the prowl for Mongolian salsa, Korean nachos, Jewish tortillas, and other culinary oddities

ESSAYMatt P. Jagerhistory, personal essay, recipe, restaurant, China, Mexico, Canada, British Columbia, Beijing, Vancouver, fusion, Mexican, Chinese chicken wings, tacos
Authentic Beijing Tacos