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
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
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
RECIPEJie YangOctober 18, 2016recipe, China, dongbei, disanxian, di san xian, dongbei food, dongbei cuisine Good Nightshade How many nightshades can Jie Yang squeeze into one stir-fry? RECIPEJie YangOctober 18, 2016recipe, China, dongbei, disanxian, di san xian, dongbei food, dongbei cuisine
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
