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
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
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
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
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
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
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
TRAVELOGUEThe Cleaver QuarterlyJuly 20, 2017travel, 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 QuarterlyJuly 20, 2017travel, 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
LANGUAGEThe Cleaver QuarterlyMay 29, 2017zongzi, 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 QuarterlyMay 29, 2017zongzi, 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
LANGUAGEThe Cleaver QuarterlyMay 19, 2017language, China, US, U.S., New York, Manhattan, New York City, hip hop, hood Chinese, sweet and sour sauce, fried rice, Chinese takeout, Chopsticks, Chinese delivery, London, UK, Timmy Chan's, Rapper's Delight: The Hip Hop Cookbook, beef and broccoli, beef and broccoli Timbs, chicken and broccoli Timbs, Dog Meat Festival, Guangxi, Fujian, Chinese food in the Bronx, Chinatown, Chinese diaspora, Kung Pao Chicken Lollipops, Ludacrispy Duck, Chinese Tuesday, MSG, Chinese restaurants in the hood, Brooklyn, Chinese-American food Dumpling Rappers Do hip hop lyrics give Chinese food a bad rap? LANGUAGEThe Cleaver QuarterlyMay 19, 2017language, China, US, U.S., New York, Manhattan, New York City, hip hop, hood Chinese, sweet and sour sauce, fried rice, Chinese takeout, Chopsticks, Chinese delivery, London, UK, Timmy Chan's, Rapper's Delight: The Hip Hop Cookbook, beef and broccoli, beef and broccoli Timbs, chicken and broccoli Timbs, Dog Meat Festival, Guangxi, Fujian, Chinese food in the Bronx, Chinatown, Chinese diaspora, Kung Pao Chicken Lollipops, Ludacrispy Duck, Chinese Tuesday, MSG, Chinese restaurants in the hood, Brooklyn, Chinese-American food
RECIPEThe Cleaver QuarterlyApril 12, 2017recipe, China, Indonesia, Netherlands, Holland, Southeast Asia, Arnhem, Dutch-Chinese food, Dutch-Indonesian food, Dutch-Chinese-Indonesian, Dutch, loempia, spring rolls, Dutch spring rolls, Chinese spring rolls, spring roll recipe, Dutch spring roll recipe, peanut sauce, ketjap manis, sambal, sambal sauce, charismatic megafauna, European Chinese food, Sue Zhou Too Big To Fail Sue Zhou goes big with Dutch-Chinese loempia RECIPEThe Cleaver QuarterlyApril 12, 2017recipe, China, Indonesia, Netherlands, Holland, Southeast Asia, Arnhem, Dutch-Chinese food, Dutch-Indonesian food, Dutch-Chinese-Indonesian, Dutch, loempia, spring rolls, Dutch spring rolls, Chinese spring rolls, spring roll recipe, Dutch spring roll recipe, peanut sauce, ketjap manis, sambal, sambal sauce, charismatic megafauna, European Chinese food, Sue Zhou
PICTORIALThe Cleaver QuarterlyApril 04, 2017Annals, history, China, qingming, Xuanzong, Duke Wen, Jie Zitui, raw food, raw Chinese food, Emperor Xuanzong, Cold Food Festival, joss shop, Hell Bank Notes, joss condoms, joss viagra, Tomb-Sweeping Day, Ancestors' Day, Taiwan, Tang Dynasty, Duke Wen of Jin Hell's Kitchens Tomb-Sweeping Festival fills a burning desire to eat well in the afterlife PICTORIALThe Cleaver QuarterlyApril 04, 2017Annals, history, China, qingming, Xuanzong, Duke Wen, Jie Zitui, raw food, raw Chinese food, Emperor Xuanzong, Cold Food Festival, joss shop, Hell Bank Notes, joss condoms, joss viagra, Tomb-Sweeping Day, Ancestors' Day, Taiwan, Tang Dynasty, Duke Wen of Jin
TRAVELOGUEThe Cleaver QuarterlyMarch 14, 2017China, Dominica, Peru, Caribbean, Roseau, Chinese-Caribbean cuisine, Chinese-Caribbean restaurants, Chicken Nancy Glory, Nancy Glory, chaufa al aeropuerto, chow mein, fried rice, Qingdao, dongbei, sweet and sour, sweet and sour sauce, sweet and sour pork, mifen, rice noodles, Chinese diaspora, immigrant food, Caribbean-Chinese food, chaufa aeropuerto No Meal Is An Island Caribbean Chinese food finds its footing in Dominica TRAVELOGUEThe Cleaver QuarterlyMarch 14, 2017China, Dominica, Peru, Caribbean, Roseau, Chinese-Caribbean cuisine, Chinese-Caribbean restaurants, Chicken Nancy Glory, Nancy Glory, chaufa al aeropuerto, chow mein, fried rice, Qingdao, dongbei, sweet and sour, sweet and sour sauce, sweet and sour pork, mifen, rice noodles, Chinese diaspora, immigrant food, Caribbean-Chinese food, chaufa aeropuerto
EXPERT WITNESSThe Cleaver QuarterlyFebruary 04, 2017China, 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 QuarterlyFebruary 04, 2017China, 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
RECIPEThe Cleaver QuarterlyDecember 21, 2016recipe, China, Sichuan, Szechuan, sze chuan, Sichuanese, beer, mulled beer, winter, cold, hot drinks Mully Xmas And A Happy New Beer Our weapon of choice to combat winter's chill? Sichuan mulled beer. RECIPEThe Cleaver QuarterlyDecember 21, 2016recipe, China, Sichuan, Szechuan, sze chuan, Sichuanese, beer, mulled beer, winter, cold, hot drinks
PICTORIALThe Cleaver QuarterlyNovember 22, 2016Chinese dumplings, boiled dumplings, pan-fried dumplings, steamed dumplings, crab rangoon, xiaolongbao, dim sum, deep-fried dumplings, wonton, fried wonton, siumai, hargow, jiaozi, baozi Choose Your Own Dumpling Find your perfect match PICTORIALThe Cleaver QuarterlyNovember 22, 2016Chinese dumplings, boiled dumplings, pan-fried dumplings, steamed dumplings, crab rangoon, xiaolongbao, dim sum, deep-fried dumplings, wonton, fried wonton, siumai, hargow, jiaozi, baozi
ANNALSThe Cleaver QuarterlyOctober 25, 2016Qing dynasty, Peking, 18th century, Russia, Mongols, Gobi Desert, mutton, rhubarb, Kangxi, banquets, Jesuits Qing for Your Supper 1720 was a great year for dining out in China ANNALSThe Cleaver QuarterlyOctober 25, 2016Qing dynasty, Peking, 18th century, Russia, Mongols, Gobi Desert, mutton, rhubarb, Kangxi, banquets, Jesuits
PICTORIALThe Cleaver QuarterlyOctober 20, 2016pictorial, Taiwan, Taipei, street food, night market, photography Vendor Bender The Cleaver steals a glimpse at the sumptuous underbelly of a Taipei night market PICTORIALThe Cleaver QuarterlyOctober 20, 2016pictorial, Taiwan, Taipei, street food, night market, photography
