Chinese diaspora
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?
BOOKSThe Cleaver Quarterlybook 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 Quarterlybook 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
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
LANGUAGEThe Cleaver Quarterlylanguage, 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 Quarterlylanguage, 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
TRAVELOGUEThe Cleaver QuarterlyChina, 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 QuarterlyChina, 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