Hong Kong
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
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?
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, 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