REPORTHunter LuJuly 12, 2018report, 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 LuJuly 12, 2018report, 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
ESSAYMithila PhadkeJune 14, 2017personal 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 PhadkeJune 14, 2017personal 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
