China
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
EXPERT WITNESSThe Cleaver QuarterlyQ&A, China, Hong Kong, Dominican Republic, United States, Vietnam, Caribbean-Chinese food, Sichuan, New York, Tennessee, Chinese food in Tennessee, Chinese food in New York, Chinese food in Nashville, fusion, Chinese fusion, Dominican-Chinese food, Dominican-Chinese foods, chofan, fried rice, Vietnamese food, price point of asian food, American influence on Chinese food, Western influence on Chinese food, Western food in China, American food in China, chop suey, chow chop suey, history of chop suey, KFC, KFC in China, Chinese KFC, authentic Chinese food, food authenticity, hybrid foods, hybridized foods, hybridized Chinese food, Chinese fusion foods, Chinese diaspora, Chinese food in Washington Heights, Chinese-American food, regional Chinese-American food, General Tso's Chicken, doubanjiang, Sichuanese food, Sichuan chili cris, Jenny Gao, Lucas Sin, Peter Kim, Lien Lin, Chris Cheung, East Wind Snack Shop, Junzi Kitchen, Bricolage, Museum of Food and Drink, pupu platter, wontons, beef and broccoli, oyster sauce, pork fried rice, sweet and sour pork, Chinese Exclusion Act, Chinese-American cuisine, history of Chinese-American food, mapo doufu, kung pao chicken

Authentically What?

Chefs grapple with hybridized Chinese foods in history and today

EXPERT WITNESSThe Cleaver QuarterlyQ&A, China, Hong Kong, Dominican Republic, United States, Vietnam, Caribbean-Chinese food, Sichuan, New York, Tennessee, Chinese food in Tennessee, Chinese food in New York, Chinese food in Nashville, fusion, Chinese fusion, Dominican-Chinese food, Dominican-Chinese foods, chofan, fried rice, Vietnamese food, price point of asian food, American influence on Chinese food, Western influence on Chinese food, Western food in China, American food in China, chop suey, chow chop suey, history of chop suey, KFC, KFC in China, Chinese KFC, authentic Chinese food, food authenticity, hybrid foods, hybridized foods, hybridized Chinese food, Chinese fusion foods, Chinese diaspora, Chinese food in Washington Heights, Chinese-American food, regional Chinese-American food, General Tso's Chicken, doubanjiang, Sichuanese food, Sichuan chili cris, Jenny Gao, Lucas Sin, Peter Kim, Lien Lin, Chris Cheung, East Wind Snack Shop, Junzi Kitchen, Bricolage, Museum of Food and Drink, pupu platter, wontons, beef and broccoli, oyster sauce, pork fried rice, sweet and sour pork, Chinese Exclusion Act, Chinese-American cuisine, history of Chinese-American food, mapo doufu, kung pao chicken
Authentically What?
REPORTHunter Lureport, reporting, restaurant, China, Yemen, Pakistan, India, Qinghai, halal chinese food, Super China Pagoda, Astoria, Queens, New York City, halal Chinese restaurant, Muslim Chinese food, American Chinese food, hui muslims, hui chinese, hui food, Chinese takeout, chicken lollipops, Chinese-Indian food, Chindian dishes, Chindian street food, Chindian specialties, middle eastern chinese food, fujian, saudi arabia

No Swine, No Wine

Hunter Lu reports on the rise of New York’s halal Chinese diners

REPORTHunter Lureport, reporting, restaurant, China, Yemen, Pakistan, India, Qinghai, halal chinese food, Super China Pagoda, Astoria, Queens, New York City, halal Chinese restaurant, Muslim Chinese food, American Chinese food, hui muslims, hui chinese, hui food, Chinese takeout, chicken lollipops, Chinese-Indian food, Chindian dishes, Chindian street food, Chindian specialties, middle eastern chinese food, fujian, saudi arabia
No Swine, No Wine
BOOKSThe Cleaver Quarterlybook review, Q&A, China, Russia, Canada, Cuba, South Africa, Kenya, Czechoslovakia, France, England, Alberta, Moscow, Chinese food in Alberta, Prairie Chinese, Prairie Chinese cooking, Prairie Chinese cooks, Prairie Chinese food, Chinese food in Canada, Canadian-Chinese food, Chinese diaspora, immigrant food, Yan-kit Martin, char siu, China-Canada relations, beaver diplomacy, train food, Chinese train food, expat, Beijing, western food in China, Western food in Beijing, suzhou, Chinese food in Moscow, Chinese food in Russia, Russian-Chinese food, Chinese food in Edmonton, Edmonton, University of Alberta, Pursuing China, beaver liaison officer, dim sum

Beavering Away

Brian Evans reflects on seven decades of eating Chinese food in Canada and abroad

BOOKSThe Cleaver Quarterlybook review, Q&A, China, Russia, Canada, Cuba, South Africa, Kenya, Czechoslovakia, France, England, Alberta, Moscow, Chinese food in Alberta, Prairie Chinese, Prairie Chinese cooking, Prairie Chinese cooks, Prairie Chinese food, Chinese food in Canada, Canadian-Chinese food, Chinese diaspora, immigrant food, Yan-kit Martin, char siu, China-Canada relations, beaver diplomacy, train food, Chinese train food, expat, Beijing, western food in China, Western food in Beijing, suzhou, Chinese food in Moscow, Chinese food in Russia, Russian-Chinese food, Chinese food in Edmonton, Edmonton, University of Alberta, Pursuing China, beaver liaison officer, dim sum
Beavering Away
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
TRAVELOGUESandor Ellix Katz, Mara Jane King & Mattia Sacco Bottotravelogue, expert witness, China, southwest China, southwestern China, Sichuan, Guizhou, Yunnan, Chengdu, Pixian county, Qinfen, Dali, Kunming, Chinese fermentation, Chinese pickles, Sichuan fermentation, Sichuan pickles, paocai, rushan, rushan cheese, Chinese cheese, doubanjiang, spicy bean paste, pixian doubanjiang, sausage, Chengdu sausages, cured meats, Sandor Katz, The Illustrated Wok chefs, Chengdu Food Tours, douchi, fermented bean paste, fermented black beans, pickled fish, People's Republic of Fermentation, Yunnan cheese, Chinese dairy, Pu erh, Pu'er tea, Puerh, Puerh tea, Pu'er, Puer, Pu'erh tea, Slow Food, Slow Food China, Slow Food Great China, dingding candy, malt sugar taffy, furu, fermented tofu, danchang, egg sausage

Take You Down To Funkytown

Sandor Katz and Mara King journey through southwestern China on a fermentation quest

TRAVELOGUESandor Ellix Katz, Mara Jane King & Mattia Sacco Bottotravelogue, expert witness, China, southwest China, southwestern China, Sichuan, Guizhou, Yunnan, Chengdu, Pixian county, Qinfen, Dali, Kunming, Chinese fermentation, Chinese pickles, Sichuan fermentation, Sichuan pickles, paocai, rushan, rushan cheese, Chinese cheese, doubanjiang, spicy bean paste, pixian doubanjiang, sausage, Chengdu sausages, cured meats, Sandor Katz, The Illustrated Wok chefs, Chengdu Food Tours, douchi, fermented bean paste, fermented black beans, pickled fish, People's Republic of Fermentation, Yunnan cheese, Chinese dairy, Pu erh, Pu'er tea, Puerh, Puerh tea, Pu'er, Puer, Pu'erh tea, Slow Food, Slow Food China, Slow Food Great China, dingding candy, malt sugar taffy, furu, fermented tofu, danchang, egg sausage
Take You Down To Funkytown
THE ILLUSTRATED WOKThe Cleaver QuarterlyQ&A, recipe, restaurant, translation, China, USA, New york, New Haven, Connecticut, Chinese food in Connecticut, Chinese food in New York, dongbei, Hong Kong, Hong Kong fried chicken, zhimajiang, sesame sauce, Chinese sesame sauce, Chinese sesame dip, fermented tofu, fermented bean curd, furu, rose furu, meigui furu, furu-sesame sauce, General Tso's Chicken, General Chu's Chicken, Chinese American food, American Chinese food, Chinese diaspora

Fried Chicken, Generally Speaking

Lucas Sin pays homage to General Tso’s Chicken

THE ILLUSTRATED WOKThe Cleaver QuarterlyQ&A, recipe, restaurant, translation, China, USA, New york, New Haven, Connecticut, Chinese food in Connecticut, Chinese food in New York, dongbei, Hong Kong, Hong Kong fried chicken, zhimajiang, sesame sauce, Chinese sesame sauce, Chinese sesame dip, fermented tofu, fermented bean curd, furu, rose furu, meigui furu, furu-sesame sauce, General Tso's Chicken, General Chu's Chicken, Chinese American food, American Chinese food, Chinese diaspora
Fried Chicken, Generally Speaking
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
BOOKSKiki Aranitabooks, cookbooks, book review, history, China, United States, Pensylvania, Hawaii, Philadelphia, Honolulu, Oahu, Chinese food on Oahu, Chinese food in Hawaii, Hawaiian-Chinese food, The Gourmet's Encyclopedia of Chinese-Hawaiian Cooking, Alyce and Theodore Char, Alyce Char, Theodore Char, Poi Dog, Waikiki, Chinese-Hawaiian food, canned food, preserved food, Tahiti, fusion, poi, mushrooms, canned mushrooms, pipi kaula, kumquats, corn, The Illustrated Wok chefs

Get Kitsch Quick

A vintage cookbook leads Kiki Aranita to a lost world of Chinese-Hawaiian food

BOOKSKiki Aranitabooks, cookbooks, book review, history, China, United States, Pensylvania, Hawaii, Philadelphia, Honolulu, Oahu, Chinese food on Oahu, Chinese food in Hawaii, Hawaiian-Chinese food, The Gourmet's Encyclopedia of Chinese-Hawaiian Cooking, Alyce and Theodore Char, Alyce Char, Theodore Char, Poi Dog, Waikiki, Chinese-Hawaiian food, canned food, preserved food, Tahiti, fusion, poi, mushrooms, canned mushrooms, pipi kaula, kumquats, corn, The Illustrated Wok chefs
Get Kitsch Quick
LANGUAGECindy Lee & Julia Kuographic, animation, food animation, translation, food translation, China, Canada, Taiwan, United States, U.S., Cleveland, Toronto, Ohio, Taipei, tri-color cake, tricolor cake, sanse dangao, san se dan gao, 三色蛋糕, dangao, 蛋糕, egg cake, Black Forest dangao, Chinese black forest cake, 蘿蔔糕, 萝卜糕, radish cake, 年糕, niangao, New Year's Cake, Taiwanese niangao, 月饼, 月餅, yuebing, mooncake, li bai mooncake, li bai, su dongpo mooncake, 蘇東坡, 李白, mung bean paste, mung bean paste mooncake, Mid-Autumn Festival, 太陽餅, taiyang bing, suncake, Taiwanese sun cake, 囍餅, shi bing, 鳳梨酥, fenglisu, feng li su, pineapple cake, 凤梨酥, SunnyHills, Sunny Hills pineapple cake, Sunny Hills fenglisu, peanut brittle, 花生酥, peanut cake, Changhua County, Taiwanese bakery, Chinese bakery, Chinatown bakery, Taiwanese baked goods, Taiwanese bakery specialties, Chinese pastries, Taiwanese pastries

Cake in Taiwan

Cindy Lee and Julia Kuo decipher the English renderings of Taiwanese snacks

LANGUAGECindy Lee & Julia Kuographic, animation, food animation, translation, food translation, China, Canada, Taiwan, United States, U.S., Cleveland, Toronto, Ohio, Taipei, tri-color cake, tricolor cake, sanse dangao, san se dan gao, 三色蛋糕, dangao, 蛋糕, egg cake, Black Forest dangao, Chinese black forest cake, 蘿蔔糕, 萝卜糕, radish cake, 年糕, niangao, New Year's Cake, Taiwanese niangao, 月饼, 月餅, yuebing, mooncake, li bai mooncake, li bai, su dongpo mooncake, 蘇東坡, 李白, mung bean paste, mung bean paste mooncake, Mid-Autumn Festival, 太陽餅, taiyang bing, suncake, Taiwanese sun cake, 囍餅, shi bing, 鳳梨酥, fenglisu, feng li su, pineapple cake, 凤梨酥, SunnyHills, Sunny Hills pineapple cake, Sunny Hills fenglisu, peanut brittle, 花生酥, peanut cake, Changhua County, Taiwanese bakery, Chinese bakery, Chinatown bakery, Taiwanese baked goods, Taiwanese bakery specialties, Chinese pastries, Taiwanese pastries
Cake in Taiwan
EXPERT WITNESSAbraham Conlonreporting, travel, history, China, Portugal, Macau, Chicago, India, Goa, po kok gai, arroz gordo, Fat Rice, Cecilia Jorge, Adventures of Fat Rice, diabo, Devil's curry, Macanese food, Macanese cooking, fusion, Portuguese-Chinese fusion, Galinha a Africana, egg tarts, Macao, minchi, Chinese curries, Chinese curry, porco balichang tamarindo, tamarind pork, Confraria Gastronomia Macaense, empada de peixe, balichao, pele pele, tacho, esmargal, eurasian food, pork chop bun, adrienne lo, chicago fat rice, Luso-Asian culture, Luso-Asians, Luso-Asian cuisine, Luso-Asian food, Portuguese-Chinese food, Portuguese fusion, Chinese fusion, The Illustrated Wok chefs

Appetite For Discovery

Abe Conlon tracks the multinational foodways of the Macanese melting pot

EXPERT WITNESSAbraham Conlonreporting, travel, history, China, Portugal, Macau, Chicago, India, Goa, po kok gai, arroz gordo, Fat Rice, Cecilia Jorge, Adventures of Fat Rice, diabo, Devil's curry, Macanese food, Macanese cooking, fusion, Portuguese-Chinese fusion, Galinha a Africana, egg tarts, Macao, minchi, Chinese curries, Chinese curry, porco balichang tamarindo, tamarind pork, Confraria Gastronomia Macaense, empada de peixe, balichao, pele pele, tacho, esmargal, eurasian food, pork chop bun, adrienne lo, chicago fat rice, Luso-Asian culture, Luso-Asians, Luso-Asian cuisine, Luso-Asian food, Portuguese-Chinese food, Portuguese fusion, Chinese fusion, The Illustrated Wok chefs
Appetite For Discovery
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
TRAVELOGUEThe Cleaver Quarterlytravel, reporting, China, Mexico, United States, USA, southwest, Arizona, California, Mexicali, Calexico, Phoenix, Chino Bandido, Chinese food in Phoenix, Sonoran Desert, Sonoran-Chinese, bok cheet gai, ginger-scallion sauce, Chinese quesadilla, Chinese tacos, Mexican-Chinese combos, Mexican-Chinese fusion, fusion, Imperial Valley, La Chinesca, San Diego-style Chinese, chop suey, chow mein, Jiangxia Huang Clan, Wong Surname Clan, Huang Clan of Jiangxia, Jiangxia, antichinismo, cafe de chinos, pollo cantones, orange beef, orange skirt steak, carne arrachera al naranja, Chinese food in Arizona, Chinese food in Mexicali, Chinese food in Mexico, Mexican-Chinese food, Chinese Mexican food, Sonoran-Chinese food, Chinese food in Baja, salsa de soya, Restaurant Victoria, vaquita de res, tieban niurou, carnitas coloradas, char siu taco, fu yong, foo yong, Mexican-Chinese fried rice, fermented bean paste, Salton Sea, Chinese food in the Imperial Valley, Chinese food at the US-Mexico border

Down Mexicali Way

Mexican-Chinese food blurs the lines that divide us

TRAVELOGUEThe Cleaver Quarterlytravel, reporting, China, Mexico, United States, USA, southwest, Arizona, California, Mexicali, Calexico, Phoenix, Chino Bandido, Chinese food in Phoenix, Sonoran Desert, Sonoran-Chinese, bok cheet gai, ginger-scallion sauce, Chinese quesadilla, Chinese tacos, Mexican-Chinese combos, Mexican-Chinese fusion, fusion, Imperial Valley, La Chinesca, San Diego-style Chinese, chop suey, chow mein, Jiangxia Huang Clan, Wong Surname Clan, Huang Clan of Jiangxia, Jiangxia, antichinismo, cafe de chinos, pollo cantones, orange beef, orange skirt steak, carne arrachera al naranja, Chinese food in Arizona, Chinese food in Mexicali, Chinese food in Mexico, Mexican-Chinese food, Chinese Mexican food, Sonoran-Chinese food, Chinese food in Baja, salsa de soya, Restaurant Victoria, vaquita de res, tieban niurou, carnitas coloradas, char siu taco, fu yong, foo yong, Mexican-Chinese fried rice, fermented bean paste, Salton Sea, Chinese food in the Imperial Valley, Chinese food at the US-Mexico border
Down Mexicali Way
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
LANGUAGEThe Cleaver Quarterlyzongzi, Dragon Boat Festival, China, northern China, southern China, microblogs, Chinese desserts, Chinese sweets, Chinese tamales, glutinous rice, sticky rice, joong, Chinese sticky rice dumplings, savory zongzi, sweet zongzi, salted egg yolk, Chinese food feuds

Feud For Thought

Sweet and salty zongzi sow discord among online commenters

LANGUAGEThe Cleaver Quarterlyzongzi, Dragon Boat Festival, China, northern China, southern China, microblogs, Chinese desserts, Chinese sweets, Chinese tamales, glutinous rice, sticky rice, joong, Chinese sticky rice dumplings, savory zongzi, sweet zongzi, salted egg yolk, Chinese food feuds
Feud For Thought