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
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
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
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
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
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
ESSAYAngie LeeAugust 11, 2017personal 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 LeeAugust 11, 2017personal 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
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
ESSAYNick Jumara & Sylvie MeltzerJanuary 10, 2017essay, reporting, travel, China, Zhejiang, Yantou, village, butcher, cleaver, pork, pig, countryside, Chinese New Year, cleaverman, caidao, offal, Chinese knives Fleshed Out Nick Jumara and Sylvie Meltzer learn it takes a village to butcher a boar ESSAYNick Jumara & Sylvie MeltzerJanuary 10, 2017essay, reporting, travel, China, Zhejiang, Yantou, village, butcher, cleaver, pork, pig, countryside, Chinese New Year, cleaverman, caidao, offal, Chinese knives
ESSAYDiana ZhengOctober 19, 2016personal essay, restaurant, China, Vietnam, Cantonese, Guangdong, fujian, Cambodia, Teochew, Chaozhou, Swatow, Chiuchow, Jieyang, shacha sauce, gongfu tea, Los Angeles, California, Shantou Tracing the Teoswa Diana Zheng explores the lesser-known cuisine of Teochew and Swatow ESSAYDiana ZhengOctober 19, 2016personal essay, restaurant, China, Vietnam, Cantonese, Guangdong, fujian, Cambodia, Teochew, Chaozhou, Swatow, Chiuchow, Jieyang, shacha sauce, gongfu tea, Los Angeles, California, Shantou
ESSAYMatt P. JagerJuly 15, 2016history, personal essay, recipe, restaurant, China, Mexico, Canada, British Columbia, Beijing, Vancouver, fusion, Mexican, Chinese chicken wings, tacos Authentic Beijing Tacos Matt P. Jager goes on the prowl for Mongolian salsa, Korean nachos, Jewish tortillas, and other culinary oddities ESSAYMatt P. JagerJuly 15, 2016history, personal essay, recipe, restaurant, China, Mexico, Canada, British Columbia, Beijing, Vancouver, fusion, Mexican, Chinese chicken wings, tacos
