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
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
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
REPORTLilly ChowFebruary 25, 2017travel, China, Taiwan, eggs, jidan, pidan, century egg, thousand year egg, millennium egg, Beijing, poached eggs, huadan, dousha, red bean paste, muxu pork, moo shu pork, danjiao, preserved egg, Chinese preserved egg Eggs Is Eggs We've put them all in one basket REPORTLilly ChowFebruary 25, 2017travel, China, Taiwan, eggs, jidan, pidan, century egg, thousand year egg, millennium egg, Beijing, poached eggs, huadan, dousha, red bean paste, muxu pork, moo shu pork, danjiao, preserved egg, Chinese preserved egg
THOUGHT EXPERIMENTCathy ErwayFebruary 15, 2017travel, China, Malaysia, Russia, Cuba, India, Iran, US, Calcutta, Chinese-Cubans, Indian-Chinese fusion, Sino-Indian cuisine, Bengali, dimer dalna, coffee eggs, turmeric eggs, egg curry, Persia, Taiwan, tea eggs, eggs, chaye dan, tea leaf eggs, stew eggs, hardboiled eggs, Chinese eggs, eggs in Chinese food Hardboiled Wonderland & the Eggs of the World Cathy Erway imagines a tea egg diaspora THOUGHT EXPERIMENTCathy ErwayFebruary 15, 2017travel, China, Malaysia, Russia, Cuba, India, Iran, US, Calcutta, Chinese-Cubans, Indian-Chinese fusion, Sino-Indian cuisine, Bengali, dimer dalna, coffee eggs, turmeric eggs, egg curry, Persia, Taiwan, tea eggs, eggs, chaye dan, tea leaf eggs, stew eggs, hardboiled eggs, Chinese eggs, eggs in Chinese food
REPORTJordan PorterJanuary 28, 2017photography, travel, China, Sichuan, Szechuan, Chengdu, southwest, sausage, cured meats, smoked meat, pork, szechuan cuisine, Chinese regional cuisine, Chinese New Year, Spring Festival, CNY, mala, szechuan peppercorn, sichuan peppercorn, sichuan cooking, spicy chinese food A Complete And Utter Sausage Fest Jordan Porter weighs in on the Sichuan holiday tradition of cured meats REPORTJordan PorterJanuary 28, 2017photography, travel, China, Sichuan, Szechuan, Chengdu, southwest, sausage, cured meats, smoked meat, pork, szechuan cuisine, Chinese regional cuisine, Chinese New Year, Spring Festival, CNY, mala, szechuan peppercorn, sichuan peppercorn, sichuan cooking, spicy chinese food
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
