PICTORIALThe Cleaver QuarterlyOctober 07, 2024China, Asia, Chopsticks, cookbooks, books, biographies Chopsticks in the Book Title They're such a useful metaphor PICTORIALThe Cleaver QuarterlyOctober 07, 2024China, Asia, Chopsticks, cookbooks, books, biographies
ANNALSThe Cleaver QuarterlySeptember 27, 2024China, Soda pop, Coca-Cola, Pepsi, Beijing, Shanghai, Shenyang, Chengdu, Xi'an, Guangzhou, Qingdao, Cultural Revolution, Chinese Communist Party When the Bubble Burst A look back at the soft drinks that made China great ANNALSThe Cleaver QuarterlySeptember 27, 2024China, Soda pop, Coca-Cola, Pepsi, Beijing, Shanghai, Shenyang, Chengdu, Xi'an, Guangzhou, Qingdao, Cultural Revolution, Chinese Communist Party
PICTORIALThe Cleaver QuarterlySeptember 27, 2024China, Soda pop, Chinese Communist Party, Liaoning, Jilin, Heilongjiang, Hubei Label Me Nostalgic The retro logos of China's forgotten sodas PICTORIALThe Cleaver QuarterlySeptember 27, 2024China, Soda pop, Chinese Communist Party, Liaoning, Jilin, Heilongjiang, Hubei
PICTORIAL, ESSAYLilly ChowSeptember 09, 2024Chinese takeout, London, photography Outside the Box Harriet Armstrong shows London’s Chinese takeaways in a new light PICTORIAL, ESSAYLilly ChowSeptember 09, 2024Chinese takeout, London, photography
PICTORIALThe Cleaver QuarterlySeptember 01, 2024dim sum, Hong Kong, Teochew, Guangzhou, Guangdong Uncut Noodles How many ways can you drape a sheet? PICTORIALThe Cleaver QuarterlySeptember 01, 2024dim sum, Hong Kong, Teochew, Guangzhou, Guangdong
ESSAYNico VeraNovember 30, 2021China, 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 VeraNovember 30, 2021China, 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
THOUGHT EXPERIMENTKaren KaoNovember 22, 2021China, Lake Baiyangdian, Aohan County, Wei River, Lin Hong, Yellow River, Hou Ji, Lord Millet, Beijing, tribute millet Lord Millet Karen Kao plunges through time and space in search of the elusive Lord Millet THOUGHT EXPERIMENTKaren KaoNovember 22, 2021China, Lake Baiyangdian, Aohan County, Wei River, Lin Hong, Yellow River, Hou Ji, Lord Millet, Beijing, tribute millet
ESSAYIvan Hodes & Matt P. JagerJune 29, 2020essay, 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. JagerJune 29, 2020essay, 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
ESSAYLilly ChowMay 28, 2020China, Wuhan, Hubei, regan mian, Covid-19, social distancing, Shanghai Emerging From Lockdown In times of need, people will rally around anything — even a bowl of noodles ESSAYLilly ChowMay 28, 2020China, Wuhan, Hubei, regan mian, Covid-19, social distancing, Shanghai
ESSAYHunter LuFebruary 18, 2020personal 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 LuFebruary 18, 2020personal 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
EXPERT WITNESSThe Cleaver QuarterlyAugust 29, 2018Q&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 QuarterlyAugust 29, 2018Q&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
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
BOOKSThe Cleaver QuarterlyJune 29, 2018book 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 QuarterlyJune 29, 2018book 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
ESSAYJenny GaoJune 14, 2018personal 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 GaoJune 14, 2018personal 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
THOUGHT EXPERIMENTThe Cleaver QuarterlyMay 31, 2018Cantonese BBQ, Cantonese barbecue, World Cup of Cantonese BBQ, wind-cured duck, Chinese bacon, larou, White-cut chicken, white cut chicken, crispy roast pork belly, roast suckling pig, marinated orange cuttlefish, roast goose, roast squab, salt-roasted chicken, sweet pork sausage, gold coin chicken, BBQ pork, char siu, roast duck, soy sauce chicken, smoked ham hock, lap yuk, lap aap, bak jam gai, siu yuk, lap cheong The World Cup Of Cantonese BBQ 16 Cantonese meats, from char siu to lap cheong, go head-to-head THOUGHT EXPERIMENTThe Cleaver QuarterlyMay 31, 2018Cantonese BBQ, Cantonese barbecue, World Cup of Cantonese BBQ, wind-cured duck, Chinese bacon, larou, White-cut chicken, white cut chicken, crispy roast pork belly, roast suckling pig, marinated orange cuttlefish, roast goose, roast squab, salt-roasted chicken, sweet pork sausage, gold coin chicken, BBQ pork, char siu, roast duck, soy sauce chicken, smoked ham hock, lap yuk, lap aap, bak jam gai, siu yuk, lap cheong
TRAVELOGUESandor Ellix Katz, Mara Jane King & Mattia Sacco BottoMay 01, 2018travelogue, 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 BottoMay 01, 2018travelogue, 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
THE ILLUSTRATED WOKThe Cleaver QuarterlyApril 30, 2018Q&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 QuarterlyApril 30, 2018Q&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
ESSAYAngie LeeMarch 30, 2018personal 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 LeeMarch 30, 2018personal essay, China, Taiwan, southwest US, New Mexico, Los Alamos, Los Angeles, immigrant food, zongzi, Wind Chicken, rice, rice cooker, Chinese rice, Chinese dumplings, jiaozi
THE ILLUSTRATED WOKThe Cleaver QuarterlyMarch 29, 2018The Illustrated Wok chefs, Michigan, Midwest, Middle America, Detroit, United States, Chinese-American food, regional Chinese-American food, Midwest Chinese-American food, Chinese food in the midwest, ABC, almond boneless chicken, almond boneless chicken recipe, immigrant food, Chinese food in Michigan, Chinese food in Detroit, terrine, jellied stock, soup dumplings, xiaolongbao, Brion Wong, The Peterboro, The Peterboro's almond boneless chicken Nuggets Of Wisdom Brion Wong turns chicken nuggets into soup dumplings THE ILLUSTRATED WOKThe Cleaver QuarterlyMarch 29, 2018The Illustrated Wok chefs, Michigan, Midwest, Middle America, Detroit, United States, Chinese-American food, regional Chinese-American food, Midwest Chinese-American food, Chinese food in the midwest, ABC, almond boneless chicken, almond boneless chicken recipe, immigrant food, Chinese food in Michigan, Chinese food in Detroit, terrine, jellied stock, soup dumplings, xiaolongbao, Brion Wong, The Peterboro, The Peterboro's almond boneless chicken
BOOKSKiki AranitaMarch 09, 2018books, 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 AranitaMarch 09, 2018books, 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
LANGUAGECindy Lee & Julia KuoFebruary 01, 2018graphic, 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 KuoFebruary 01, 2018graphic, 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
EXPERT WITNESSAbraham ConlonNovember 17, 2017reporting, 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 ConlonNovember 17, 2017reporting, 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
REPORTClarissa WeiOctober 12, 2017reporting, China, United States, Taiwan, Nevada, Las Vegas, Nantou County Viva Tea Vegas Clarissa Wei infiltrates the underground tea scene in Las Vegas REPORTClarissa WeiOctober 12, 2017reporting, China, United States, Taiwan, Nevada, Las Vegas, Nantou County
ESSAYLilly ChowAugust 22, 2017history, 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 ChowAugust 22, 2017history, 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
