Sichuan
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?
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
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
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
EXPERT WITNESSThe Cleaver QuarterlyChina, US, American Chinese food, New York City, New York, Museum of Chinese in America, Herb Tam, Kian Lam Kho, Audra Ang, Andrew Rebatta, Sour, Sour Sweet Bitter Spicy, Martin Yan, Cultural Revolution, Jeff Gao, Sichuan, Colorado, Cecilia Chiang, Jason Wang, Xi'an Famous Foods, Chinese supermarkets, Chinese supermarket, Li Ming's Global Mart, Chinese food in Durham, Cantonese cuisine, Farmer Tu's Last Chicken, Gui Jie, Cori Xiong, Singapore Chinese cuisine, Hainan chicken, Wenchang chicken, Malaysian Chinese food, bak kut teh, pork ribs tea, Nixon in China, Wu Zetian, Water Banquet, Xiamen, Fujian soup culture, German Chinese food, Chinese food in Germany, authenticity, authentic Chinese food, Peter Chang, Wenbin Yuan, MOCA

A Taste of Homes

Curators of MOCA's "Sour, Sweet, Bitter, Spicy" exhibit swap tales about Chinese food and identity in America

EXPERT WITNESSThe Cleaver QuarterlyChina, US, American Chinese food, New York City, New York, Museum of Chinese in America, Herb Tam, Kian Lam Kho, Audra Ang, Andrew Rebatta, Sour, Sour Sweet Bitter Spicy, Martin Yan, Cultural Revolution, Jeff Gao, Sichuan, Colorado, Cecilia Chiang, Jason Wang, Xi'an Famous Foods, Chinese supermarkets, Chinese supermarket, Li Ming's Global Mart, Chinese food in Durham, Cantonese cuisine, Farmer Tu's Last Chicken, Gui Jie, Cori Xiong, Singapore Chinese cuisine, Hainan chicken, Wenchang chicken, Malaysian Chinese food, bak kut teh, pork ribs tea, Nixon in China, Wu Zetian, Water Banquet, Xiamen, Fujian soup culture, German Chinese food, Chinese food in Germany, authenticity, authentic Chinese food, Peter Chang, Wenbin Yuan, MOCA
A Taste of Homes
REPORTJordan Porterphotography, travel, China, Sichuan, Szechuan, Chengdu, southwest, sausage, cured meats, smoked meat, pork, szechuan cuisine, Chinese regional cuisine, Chinese New Year, Spring Festival, CNY, mala, szechuan peppercorn, sichuan peppercorn, sichuan cooking, spicy chinese food

A Complete And Utter Sausage Fest

Jordan Porter weighs in on the Sichuan holiday tradition of cured meats

REPORTJordan Porterphotography, travel, China, Sichuan, Szechuan, Chengdu, southwest, sausage, cured meats, smoked meat, pork, szechuan cuisine, Chinese regional cuisine, Chinese New Year, Spring Festival, CNY, mala, szechuan peppercorn, sichuan peppercorn, sichuan cooking, spicy chinese food
A Complete And Utter Sausage Fest