https://www.thecleaverquarterly.com/stories daily 1.0 2025-11-08 https://www.thecleaverquarterly.com/stories/green-confetti-golden-hearts monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/4715fcbc-c422-4852-91a4-fab5df907cf3/cilantro+1.png HOME - Green Confetti, Golden Hearts - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1762661780660-LWR29CMHNS3HOBB08DT1/cilantro+2.png HOME - Green Confetti, Golden Hearts https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1762661782130-8NYLHXL043JOX5ICICWI/cilantro+3.png HOME - Green Confetti, Golden Hearts https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/3a693363-1949-4edd-b6f7-0c32f4d8a9d8/cilantro+4.png HOME - Green Confetti, Golden Hearts - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/30e9df8b-104d-4378-a766-00b6b29c2d28/mung+bean+2.png HOME - Green Confetti, Golden Hearts - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/b2495d1c-8d2a-46a3-bd1b-c44bd1e0c856/mung+bean+3.png HOME - Green Confetti, Golden Hearts - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1762661995695-EVJFHG5PTLBCC1NJCJXI/mung+bean+4.png HOME - Green Confetti, Golden Hearts https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1762662001692-UY9LJ0D0V7QKWPS6N9Y8/mung+bean+5.png HOME - Green Confetti, Golden Hearts https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/4211f7aa-1315-44f2-8576-886306199fba/mung+bean+6.png HOME - Green Confetti, Golden Hearts - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.thecleaverquarterly.com/stories/chopsticks-in-the-book-title monthly 0.5 2024-11-21 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729444840627-K48J7085KORGOYD7PJW2/maggies+chopsticks.jpg HOME - Chopsticks in the Book Title “In this lovely picture book, a young girl named Maggie gets her own pair of chopsticks. Now everyone insists on telling her how to use them. No matter how hard Maggie practices to be like the others, they keep telling her she's doing it wrong!” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729444839839-AYHBETAFHTLIMRLC36IQ/cleversticks.jpg HOME - Chopsticks in the Book Title “Ling Sung dreads going to school. There are too many things the other kids can do that he can't. When he discovers everyone admires his ability to use chopsticks, Ling Sung is empowered.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729444841538-MHEPRIQ1BKD2X5SL78NE/tricky+chopsticks.jpg HOME - Chopsticks in the Book Title “A young Chinese American girl uses creative STEAM-powered problem-solving to master chopsticks so she can pick up her dumplings and eat them, too, in this charming and laugh-out-loud picture book perfect for fans of the Amy Wu series.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729445338863-JB48OXY4F552YAA1ZPOX/the+story+of+chopsticks+amazing+chinese+inventions.jpg HOME - Chopsticks in the Book Title “In this adventure, Kùai never gets enough to eat. One day Kùai comes up with a plan: he is inspired to use sticks to grab food quickly while it's too hot for Ting and Pan. What will his family think?” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729444839659-XLK7I0PST5YSCO6Q6BWP/I+can+eat+with+chopsticks.jpg HOME - Chopsticks in the Book Title “This beautifully illustrated bilingual Chinese and English storybook welcomes you to enjoy a light-hearted story of how chopsticks became the main eating utensil of the Chinese People. When Little Mo picks up a small bamboo stick from the bamboo forest, she has no idea that it will eventually lead to one of China's most significant inventions.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729444840764-Z1L5D8AGF2JOGSTL2ZA0/new+pair+of+chopsticks.jpg HOME - Chopsticks in the Book Title “The Wong family's reunion takes an unexpected twist when they propose a chopstick eating contest, unveiling a secret: little Mei has yet to master the art of using chopsticks.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448412016-INB4EXWCS0XLNOWLVS5M/fried+eggs+with+chopsticks.JPG HOME - Chopsticks in the Book Title “Her itinerary for China was simple: travel by luxurious high-speed train and long-distance bus, glide along the Grand Canal and hike up scenic mountains. Instead, the linguistically impaired adventurer found herself getting to know China in a way she’d never expected–and would never, ever forget.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448410960-57M6W71PNT63KJAW1QQF/chopsticks+for+my+noodle+soup.jpg HOME - Chopsticks in the Book Title “Kindergartner Eliza accompanies her parents from their home in Connecticut to the Malaysian village where her mother will be working. From a child's point of view, Eliza comments upon the differences between American and Malaysian life.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448411047-CL5RB38TAJ0PUQEHZIR7/eating+soup+with+chopsticks.jpg HOME - Chopsticks in the Book Title “An amusing tale that delves into food, fine art, and first love as a 16-year-old exchange student in Japan. Her funny escapades remind us that many paths lead to the same mountain top.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448412306-56Q3TTXU16A7LPNEXH9N/torte+mit+staebchen.jpg HOME - Chopsticks in the Book Title - Cake and Chopsticks: A Youth in Shanghai “In the 1930s, a Jewish baker, his wife and their daughter Inge flee from Germany to Shanghai. While the parents struggle to adapt to the new city, Inge explores the city with her new friend.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448410045-Z445TCQEY5AGEYFU6E7F/chopsticks+and+french+fries.jpg HOME - Chopsticks in the Book Title “If you're thinking of joining the thousands of English-speaking teachers in Korea, this book guides you through the maze of contract and cultural issues that confront the first time teacher.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448410103-3C6E8H72AW7VSU9C9D2T/black-eyed+peas+and+chopsticks.jpg HOME - Chopsticks in the Book Title "If you are new to Asian countries, this book will take you step by step and guide you through all of the obstacles that you will go through. Anyone going to China for the first time this handbook is a MUST!” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448849564-JX9I0EWBWKEAKPKCEVYN/how+do+you+use+those+darn+chopsticks.jpg HOME - Chopsticks in the Book Title “This part memoir and part handbook chronicles T.A. Hyman's experience of living and studying in Japan, while pursuing a master's degree at one of Asia's top universities—a complete 180-degree turn in culture. This book gives her first-hand account—often comical—of adjusting to a new way of living and grappling with culture shock 8000 miles away from her home town in Jamaica.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448849736-LZEIW93Y7DTE62VX8TZA/untangling+my+chopsticks.jpg HOME - Chopsticks in the Book Title “Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729449120258-VOUXVRR2D0LF2ZE4XN6O/drei+jahre+alltag+in+vietnam+unser+kampf+mit+den+st%C3%A4bchen.jpg HOME - Chopsticks in the Book Title - Three Years Living in Vietnam: Our Struggle With the Chopsticks “From Germany and England to Vietnam – what a brave leap across a wide cultural and social divide! Geographer and tourism scientist Susanne Flohr and her husband Carsten took the plunge with their two young sons.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729449196498-AT8JK3W4C2JO6K3XBEVI/time+zones%2C+beer+%26+left-handed+chopsticks+2.jpg HOME - Chopsticks in the Book Title “Business travel may sound like an adventure to those who don't have to live it. Readers are treated to stories about excessively flatulent seatmates, ‘foreign’ toilets, odd customs, used appetizers, and many other humorous misadventures.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729448779812-JYUDH4P5QAINAFWDK5XL/admit+it+japan.jpg HOME - Chopsticks in the Book Title “Challenged by a friend to write a haiku every day of his monthlong trip to Japan, Bruno went farther, and chronicled his experiences through the haiku format, from arriving at his airbnb to riding the bullet train, from eating sushi while someone smokes nearby to spending the night in a capsule hotel. A humorous take on the travel experience in an unlikely format.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729449918019-KMW8JV6IA1R0D74C69DN/the+chopstick-fork+principle.jpg HOME - Chopsticks in the Book Title “A heartfelt memoir by a Chinese immigrant about an interracial marriage and raising a bicultural son while reconciling the expectations of extended families and society at large.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729449916196-8Z8F61Y0KWEI35FJRWNK/chopsticks+and+chocolate.jpg HOME - Chopsticks in the Book Title “This is a memoir about a marriage that bridged time, distance, and the serious cultural differences of a young biracial couple. Above all, it is a story of God acting behind the happenings in their lives, as they learned to understand and trust His love, faithfulness, and the process of recovery from gambling addiction.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729449916122-HMBLM2UIKWNE3J1VF235/chicken+soup+with+chopsticks.JPG HOME - Chopsticks in the Book Title “This true story depicts the challenges a Jew is confronted with in dating a Chinese woman, and how this interfaith relationship leads them both to become committed to Judaism.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729450583956-25MWRBS36IBAXLC5VJ6H/chopsticks+exciting+adventure+of+love+and+faith%2C+trial+and+triumph.jpg HOME - Chopsticks in the Book Title “An account of the reality of the call of God to missionary service in China and Taiwan.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729450584867-77ZM5FFZOVP76T9GVMV9/the+pigtail+and+chopsticks+man.JPG HOME - Chopsticks in the Book Title “This is a popular biography of Hudson Taylor, the famous missionary to China and the times in which he lived.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729450584831-RG8CA9G0L510UOTNBO3N/one+more+pair+of+chopsticks.jpg HOME - Chopsticks in the Book Title “Affectionately known as the ‘Father of Orphans,’ Dr. Mills led a life dedicated to serving the Lord. Through extreme hardship and tedious labor, his loving kindness touched the hearts of multitudes of people in China, Hong Kong, Taiwan, Japan and Korea.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729450583944-PCFF494NZ5SZRQD9W86A/lessons+from+a+broken+chopstick.jpg HOME - Chopsticks in the Book Title “Mary Anne Phemister's father was resolute in his zeal to lead the lost people of China and later Vietnam, Cambodia, and Taiwan out of spiritual darkness. But was the cause really worth the emotional pain, suffering, and price that his family paid?” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729452549247-B2LVAWQEDM38SGRIOIRF/chopsticks+in+the+land+of+cotton.jpg HOME - Chopsticks in the Book Title “The story of how a few Chinese immigrants found their way to the Mississippi River Delta in the late 1870s and earned their living with small family-operated grocery stores in neighborhoods where mostly black cotton plantation workers lived. What was their status in the segregated black and white world of that time and place? How did this small group of Chinese preserve their culture and ethnic identity?” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729452549922-9OPC0A5Z2NU177NC29MA/shamrock+%26+chopsticks.JPG HOME - Chopsticks in the Book Title "The fascinating story of the origins of the Chinese translation of Ulysses, reflections on the problems on bridging linguistic and cultural barriers, and the encounter between James Joyce and Chinese culture” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729452760177-PKE6N0EAQLA17GDOIX3O/chopsticks+and+gambling.jpg HOME - Chopsticks in the Book Title "The Chinese are known throughout the world as avid gamblers with a long history of participation in games of chance. Desmond Lam provides a unique look into the little-known world of Chinese gambling from historical, cultural, psychological, and social perspectives.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729452760382-IAYS34FIHNERUZZJVBXL/from+chopsticks+to+hockey+sticks.jpg HOME - Chopsticks in the Book Title ”Chinese Canadians have become major contributors to Canadian society. Yet the fact that they have also had to overcome huge barriers to accomplish what they have gives rise to the consideration that Chinese culture has been an important factor in their achievements.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729444394905-IJ8KZHV32G4H1G9YBMUX/death+by+chopstick.jpg HOME - Chopsticks in the Book Title “In the sequel to ‘Murder On The Rocks!’ Felly leaves Ireland and revisits China. When a colleague dies in a suspicious chemistry lab fire, she realises that something is amiss in a country where the past has not quite merged with its dynamic future.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729444394987-Y55YWKDJLCLMLRNOCAAR/death+by+chopsticks.jpg HOME - Chopsticks in the Book Title “Meet Joy-Li Judson, personal shopper and vintage lover. She's a Chinese-American with a Middle Tennessee accent. Our girl is unafraid of couture, obsessed with thrifting vintage and, is confident in the face of danger. Joy-Li Judson never turns her back on a good sale or a good murder.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729446610056-I7DLJ8UH8FD4NCASGYFX/chopsticks+and+applesauce.jpg HOME - Chopsticks in the Book Title “This book reveals the principles that make the martial arts work for both mind and body. Chopsticks & Applesauce is about learning how to transmute your skills and knowledge into other areas of your life.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729446609999-3D8ELWJMYSBDW1QERE9H/cheaper+than+therapy+-+the+lesson+of+the+chopstick.jpg HOME - Chopsticks in the Book Title ”Gina Greenlee invites us to use chopsticks to practice skills for embracing experiences that will propel us toward our best lives. Through lively illustrations, Gina guides us through the thoughts and feelings that surface when we learn how to eat with chopsticks to prepare us to seize the opportunities in life that matter most.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729446610930-9OJ5V4ZHOATS06XNTV1F/chopsticks+living+a+full+life.jpg HOME - Chopsticks in the Book Title “Millions of us search daily for a full life, but it remains out of reach leaving us unbalanced and unfulfilled. This book explores how Jesus was an avid user of ‘Chopsticks.’ ‘Chopsticks’ of confidence and humility, self and others, truth and grace, faith and wisdom, and failure and success. See how you can use these utensils as well.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729446304680-HIKPIG7DUNQS2SKKRYWI/the+missing+chopstick.jpg HOME - Chopsticks in the Book Title “When her mother gave her a pencil box with a single chopstick in it, Kim asked why. She later learned that she had a twin sister who died soon after they were born. Did they come into the world a pair, with one taken away? “ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729543731963-N3U46M3NYESQJYFFRC0I/eating+with+one+chopstick.jpg HOME - Chopsticks in the Book Title “Try eating with only one chopstick. Hard to do? That’s what growing up in a single-parent home is like. Something always seems to be missing. LJ Salceda shares the frustrations, struggles, heartaches and challenges of growing up in a single-parent family.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534399049-Z1LR5NMTG1L8BXNL4H1Y/a+new+musical+american+chopsticks.jpg HOME - Chopsticks in the Book Title “American Chopsticks is set in early America and tells a fanciful story of how the bald eagle became the symbol of the United States. This piano music book includes 13 songs from the musical.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534399138-PGX2XZQ2D8YGTTZPHJLK/chopsticks+%28Anthony%29.jpg HOME - Chopsticks in the Book Title “Brilliant and lonely, Glory is drawn to an artistic new boy, Frank, who moves in next door. But after her mother dies, Glory retreats into herself and her music. Before long, Glory is unable to play anything but the song ‘Chopsticks.’” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534400582-M1GO5VHC2NKWWR19ZAZN/fencing+with+chopsticks.jpg HOME - Chopsticks in the Book Title “During high school, Ali and her family moved to Shenzhen, China where Ali thought her hopes of continuing her favorite sport, fencing, were dashed. Much to her surprise, the Chinese fencing scene would change her forever.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534401088-RNAYHPDI7UFQ6N9OFMCS/lessons+for+my+sons.jpg HOME - Chopsticks in the Book Title “This is a book of lessons—the things learned during a life’s journey over seven plus decades. It was written for my three sons, and their children and grandchildren. All my great sins have been left unstated; they are contained in another volume which only God ever sees.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534401462-FJFDJOFDBQXZ1KJRXDGM/mind+your+chopsticks.jpg HOME - Chopsticks in the Book Title “The hilarious, often touching tale of an American family's adventures living in Japan, Korea and Hong Kong. They soon learn that living abroad is not for the faint of heart, but the three-year assignment turns into nine years.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534402700-QB50TDOFNHVB6YZO49YG/precious+silver+chopsticks.jpg HOME - Chopsticks in the Book Title "A wonderfully written memoir of a North Korean girl and her journey to America.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729547400222-QNALAF6AZEYDXVSTQTZV/red+lacquered+chopsticks.jpg HOME - Chopsticks in the Book Title “This first volume of poetry bridges the spaces between cultures, reflecting upon the poet's Asian and Western experiences. Ancient legends counterpoint modern observation; beauty and peace are offset by the raw reality of death and dying.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534403708-14EKI8V9WI0CJV17S7SP/the+pandas+and+their+chopsticks.JPG HOME - Chopsticks in the Book Title “Eating bamboo shoots with chopsticks three feet long? Impossible, you say. Not if you are a playful panda and learn to share and work together with your friends!” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534403620-MCE4R6286KU8R9CBE1MV/tractors+and+chopsticks.jpg HOME - Chopsticks in the Book Title “Roy S. Tucker was hired by the United Nations Relief and Rehabilitation Administration (UNRRA) to work as a tractor driver instructor in China in 1946.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534405065-OQ8NL56X6GVR8XWLVRCQ/when+chopsticks+meet+apple+pie.jpg HOME - Chopsticks in the Book Title “This witty and contemplative collection of personal essays delves into why the Chinese are the most food-obsessed people in the world; her thirty-year pursuit of a decent Chinese meal in the sticks of America; and the struggles of bridging generational and cultural gaps within the family.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534406101-PVKSGQ885NG6KE1VJ5U2/wings+%26+chopsticks.jpg HOME - Chopsticks in the Book Title “The story of a boy with two dreams: one to learn to fly; two to go to China. Gerry accomplished both dreams and became a fighter pilot in China with the 14th Air Force, where he flew with some of the Flying Tigers under Claire Chennault.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1729534406622-FQXQGLC3653BSAPSODVO/worm+on+a+chopstick.jpg HOME - Chopsticks in the Book Title “Driven by real world experiences, the book provides perspectives, strategies and tools helping today’s entrepreneurial firm managers succeed.” https://www.thecleaverquarterly.com/stories/when-the-bubble-burst monthly 0.5 2025-03-10 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727232123851-D33P5LOQ4VXAT7X75DCZ/labels+collage.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/8f942325-0c66-405e-8b23-c5e019d7e10a/coke+pepsi.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/da4c150e-370a-4f90-9734-d25a33f00638/aquarius+logo+-+old2.jpg HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/b1c4f5ec-4c94-4900-989e-505b43e888e8/shanhaiguan+logo+-+old.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/bd13b351-29c4-4e84-b863-ccf0ac377066/shanhaiguan+logo.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/2331a578-873c-4757-acc8-05ffba694438/bawangsi.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/01f3d0b8-bbde-45be-9f28-764e0c116a43/beibingyang+logo.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/52d70732-23fa-4022-8454-43855f341443/bingfeng+logo.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/a9704b4e-381d-4311-aff8-8de71ec18fb7/laoshan+logo.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/6a620e2a-5e4e-44e8-aecd-51e2180bd863/tianfu+logo+-+old.jpeg HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1944f4ac-6140-44b4-b655-5266cddb3d21/asia+sarsae+logo+-+old.png HOME - When the Bubble Burst - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.thecleaverquarterly.com/stories/label-me-nostalgic monthly 0.5 2024-09-27 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727308156843-FZ3ICSYI3BP0H3876B0G/banana+-+shenyang.png HOME - Label Me Nostalgic - Banana soda – Shenyang, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727312985263-V238LSYKA3U883X6B2LA/banana+-+dandong.png HOME - Label Me Nostalgic - Banana soda - Dandong, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727308156804-R57DWEPQVSYKZB0Y65KW/banana+-+anshan.png HOME - Label Me Nostalgic - Banana soda – Anshan, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727312984330-WGAFF2PWY7M1PRDNRIBD/banana+-+wuhan.png HOME - Label Me Nostalgic - Banana soda - Wuhan, Hubei province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727312068047-9J74LYDF2IV227NB4RAA/mixed+fruit+-+anshan.png HOME - Label Me Nostalgic - Mixed fruit soda – Anshan, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727312068050-HNYB16HCXS8HWS6C3ISQ/mixed+fruit+-+qiqihar.png HOME - Label Me Nostalgic - Mixed fruit soda – Qiqihar, Heilongjiang province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727312070042-R3UVXEK2ADMV1FZSHNOW/mixed+fruit+-+shenyang.png HOME - Label Me Nostalgic - Mixed fruit soda – Shenyang, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727312070351-8DJJOZ53MY98M3TYKNXH/mixed+fruit+-+shulan.png HOME - Label Me Nostalgic - Mixed fruit soda – Shulan, Jilin province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727309825716-8S7UPVMG3F5LHWCUMPZQ/hawthorn+-+shenyang.png HOME - Label Me Nostalgic - Hawthorn berry soda – Shenyang, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727309824336-ZXDKR6J3FYY2OPNCI08K/blackcurrant+-+fushun.png HOME - Label Me Nostalgic - Blackcurrant soda – Fushun, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727309824323-WNEJXW2LBNDIX1MXUXQB/cola+-+fushun.png HOME - Label Me Nostalgic - Cola – Fushun, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727310710307-3K4GZK9YZ98Q8KK3HCUD/birch+-+jilin.png HOME - Label Me Nostalgic - Birch sap soda – Jilin City, Jilin province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727310712047-H6OJML5EF7TXRFLNX18K/osmanthus+-+guilin.png HOME - Label Me Nostalgic - Osmanthus flower soda – Guilin, Guizhou province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727310711640-8MBB1NY1MTR5XR8HQRZJ/muskmelon+-+shenyang.png HOME - Label Me Nostalgic - Muskmelon soda – Shenyang, Liaoning province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727310710573-7YB1Q1JO22VWJ69RAAKS/hami+melon+-+jilin.png HOME - Label Me Nostalgic - Hami melon soda – Jilin City, Jilin province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727311282499-WV99BV2W5O65ICL01AMB/kiwi+-+jilin.png HOME - Label Me Nostalgic - Kiwi soda – Jilin City, Jilin province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727311281447-Z3PTDRV2GM3ZK528MOOL/assorted+-+jilin.png HOME - Label Me Nostalgic - Assorted soda – Jilin City, Jilin province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727311281232-CERCKGASUSRYGGSLO146/chocolate+-+jilin.png HOME - Label Me Nostalgic - Chocolate soda – Jilin City, Jilin province https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1727311283214-L6LM5MBIBZZI15BD488B/milk+-+qiqihar.png HOME - Label Me Nostalgic - Milk soda – Qiqihar, Heilongjiang province https://www.thecleaverquarterly.com/stories/outside-the-box monthly 0.5 2024-09-10 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1724449303640-ZSATEY4C1XQ9219I5TRT/Chans+Restaurant+-+East+Ham.jpg HOME - Outside the Box - Chan’s Restaurant, East Ham, London Established in 1941 by Mr. Chan, this was the first-ever Chinese restaurant in Newham, and the oldest Chinese restaurant that I have photographed so far. Their menu from 1958 shows that they sold steak, chips, and vegetables for 5 shillings and 6 pence! Early restaurants like Chan’s served mostly Western food. This is because these “turnkey” restaurants were previously owned and sold with all their original fixtures. Though the new Chinese owners would change the name of the business, they often maintained the existing menu and simply added a few Chinese dishes. During the Covid-19 pandemic, the revenue and custom at Chan’s Restaurant declined significantly, causing them to cease operating as a restaurant. However, they still offer a takeaway service. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1724449303687-N6VYHNH5X3MWIPKG26PR/After+Taste+-+Elephant+and+Castle.jpg HOME - Outside the Box - After Taste, Elephant and Castle, London The name of this restaurant makes me smile. In Cantonese, the phrase 返尋味 means to go back for another round if something tastes good, or to return and re-experience something good, but here, the Chinese characters have been translated into English as “After Taste.” (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486235573-KO53R4ZT4UAW5H04ILEJ/Fantasy+Chinese+-+Stamford+Hill.jpg HOME - Outside the Box - Fantasy Chinese Takeaway, Stamford Hill, London The name and location of this takeaway immediately attracted my attention. Fantasy Chinese Takeaway is located in the heart of Stamford Hill, home to the largest population of Hasidic Jews in Europe. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1724447767944-ZJ4ML1QWRX8Z7X1MLC1G/Holy+Chinese+Holloway.jpg HOME - Outside the Box - Holy, Holloway, London This Chinese takeaway started off as a family-run business and has been open since 1969. Judging by the excellent customer reviews, its name is very fitting! (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486327367-MZDHGDCFDPXG48MV002R/Hong+Kong+Garden+-+Stepney+Green.jpg HOME - Outside the Box - Hong Kong Garden, Stepney Green, London The 071 dialling code in the telephone number of this takeaway grabbed my attention immediately! This dialing code was introduced in London in 1990 but was discontinued in April 1995, which means that this sign is over 34 years old. Sadly, Hong Kong Garden has now permanently shuttered. I was lucky enough to take this photograph in May of this year, before it closed. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486327017-I52TPQE2Y0ZOW4TPHEPI/Kings+-+Archway.jpg HOME - Outside the Box - Kings, Archway, London Capturing the welcoming smile of the staff member while she is serving a customer in this takeaway was a perfect moment. Working in Chinese takeaways often involves spending long hours in a hot and busy environment, but despite this, the staff still extend warmth and hospitality to their customers. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486455620-L5P5X46XN30MA0T14UBP/Lee+How+-+Stoke+Newington.jpg HOME - Outside the Box - Lee How, Stoke Newington, London Chef Lee has been serving Cantonese-style cuisine in this takeaway since 2003. I was struck by how the visual style of this takeaway is so different to that of other Chinese takeaways. Apart from the little Chinese character that says “Lee” in the top right corner of the sign, the design includes colors and typography that are not usually associated with Chinese culture or tradition. I like this unique approach. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486455783-5O8CMS4I0M2N6937OL6K/New+Lotus+King+-+Peckham+Rye.jpg HOME - Outside the Box - New Lotus King, Peckham Rye, London The hand-painted sign, the funky font, the sweet cartoon character, and the funny egg-shaped bollard are elements that make this takeaway so incredibly charming. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486457097-TA5OZB68AIBBAJAEEO0Q/Oriental+Kitchen+-+East+Ham.jpg HOME - Outside the Box - Oriental Kitchen, Upton Park, London I love the way this takeaway encapsulates the old-school aesthetic of the vintage Chinese takeaway. Even the way the building is painted is reminiscent of an ancient Chinese house. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486748281-8CY8L3H5HW0TFCY25EDO/Phoenix+-+Clerkenwell.jpg HOME - Outside the Box - Phoenix, Clerkenwell, London The plants in this takeaway create a warm peaceful aura and ambiance. According to the philosophy of feng shui, plants have a lot of spiritual power that can bring good fortune, wealth and a vibrant life force. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486749592-NNT9R491OX9SRC49GKZO/Thames+Takeaway+-+London+Bridge.jpg HOME - Outside the Box - Thames Takeaway, London Bridge, London The location of this takeaway is no secret! The signpost and takeaway name are coupled so perfectly. The simplicity of the signage is striking yet designed in a way that doesn’t look obviously “Oriental” like other Chinese takeaways. However, the perfect placement of the Chinese art on the wall opposite the door indicates that the owner has given thought to the decor. (Photo and caption by Harriet Armstrong) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1725486748535-YAVYJN4G7RP5X8DYA6MG/Supachef+-+Hoxton.jpg HOME - Outside the Box - Supachef, Hoxton, London Most Chinese takeaways display photos of the dishes they offer—on their walls, windows, or as transparencies over fluorescent lamps—to help customers order food that they are unfamiliar with and to alleviate language barriers between the cashier and customer. Although these photo-menus often get criticized as visually unappealing, I find them alluring and comfortingly familiar. (Photo and caption by Harriet Armstrong) https://www.thecleaverquarterly.com/stories/uncut-noodles monthly 0.5 2024-11-21 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149228167-EV22573G708GKJXEX792/IMG_20140910_094653+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149230278-Q1TJWYJ5IRTTR3YPIFX6/IMG_20180328_101040+cropped.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149228403-9O029H6CEK8H6098HSZP/IMG_20160228_084525+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149511912-DPACD5IWXHJE7VLRULIX/IMG_20170620_092841+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149512206-YVIS7RIASI048AC5FMEH/IMG_20161219_102116+cropped.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149515015-14AXI0QLOD2RNE58LCT4/IMG_20180129_172512+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149514900-0JULNUPEORLZD1ARCHFP/IMG_20180130_145615+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149626076-IYPZIFCMDIBYHCWAR4ZU/IMG_20181126_073702+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149623762-N0WUSJVI9M82VM41R3X7/IMG_20180131_092627+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149623976-A5W2OATPCWYI9FL1PPE1/IMG_20180527_092702+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149626928-59LJOOY9TQQ9XQEBDW5G/IMG_20190705_064119+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149797121-SWAZUPH291B76Z81GU5Y/IMG_20170215_181213+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149796445-6Q7RLNRDU2A25EVIQOXC/IMG_20170418_152639+cropped+tweaked.jpg HOME - Uncut Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1728149798989-ONKJAOQXR1FEK73PHRU6/IMG_20171011_214846+cropped+tweaked.jpg HOME - Uncut Noodles https://www.thecleaverquarterly.com/stories/chifa-diaries monthly 0.5 2021-12-01 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/6e752e70-90c0-423e-b028-56aff71be4c8/sopa-wantan-by-nico-vera-piscotrail.jpg HOME - The Chifa Diaries - Make it stand out Sopa wantan has been a mainstay of chifa cuisine for generations. photo and food by Nico Vera https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/13e51b62-7c91-4561-b8db-1bab3c9c7b0a/lima-chifa-1.jpg HOME - The Chifa Diaries - Make it stand out The author’s family, pictured here in 1988 at a Lima chifa, complete with Inca Kola, a popular Peruvian soda that often accompanies chifa meals. photo from Vera family archives https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/54061ae8-1094-4391-9a99-bb6500775ce5/grandfather-police-uniform-1936.jpeg HOME - The Chifa Diaries - Make it stand out The author’s grandfather patrolled Barrio Chino as a young police officer. photo from Vera family archives https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/aa11b469-fcef-4b8e-a49d-05e3ab9a3c23/chifa-newspaper-adverts.jpg HOME - The Chifa Diaries - Make it stand out Vintage chifa advertisements from Cascabel magazine, 1935. photo from Wikimedia Commons https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/3d412524-a9a4-48e0-8bfe-759034f782f1/lima-today-wong-market-sillao-soy-sauce-varieties.jpg HOME - The Chifa Diaries - Make it stand out Today, Wong supermarkets in Lima offer home cooks a wide variety of sauces used to prepare chifa. photo by Mauricio Vera https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/bda038be-a0eb-4259-bf1c-2151774a15c8/barrio-chino-today-chifa-san-joy-lao-1.jpg HOME - The Chifa Diaries - Make it stand out The heart of Barrio Chino is Calle Capón, a bustling pedestrian walkway lined with chifas. photo by Mauricio Vera https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/79812808-71d2-4fc3-955d-ae392d45f8eb/toronto-chifa-grandfather-1.jpg HOME - The Chifa Diaries - Make it stand out A multigenerational family gathering, including the author’s grandmother, grandfather, and mother at a Cantonese restaurant in Toronto, Canada. photo from Vera family archives https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/6ecc9649-5f91-4fa6-ba2e-7220a17a96f7/san-joy-lao-chifa-c1961.jpg HOME - The Chifa Diaries - Make it stand out The famous San Joy Lao chifa in Barrio Chino, pictured here in 1961, serves the same menu today as it did a hundred years ago. photo from El Comercio https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/2780fb1d-70c0-4e8c-857f-fa8ee2ab1627/hongkong-wonton-soup-5.jpeg HOME - The Chifa Diaries - Make it stand out Wonton soup in Hong Kong. photo by Nico Vera https://www.thecleaverquarterly.com/stories/lord-millet monthly 0.5 2021-11-22 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/a97f0143-82fc-4973-8bb9-a5e2a79c7cc1/foxtail+millet+in+aohan+county.jpg HOME - Lord Millet - Make it stand out © GIAHS Conservation and Management Office of Aohan, China (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/07524739-8999-4970-9559-989175650681/foxtail+millet+2.jpg HOME - Lord Millet - Make it stand out © GIAHS Conservation and Management Office of Aohan, China (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/a3410511-1572-4d07-a81e-358281dc139a/foxtail+millet+drooping.jpg HOME - Lord Millet - Make it stand out © GIAHS Conservation and Management Office of Aohan, China (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/386242dd-047e-494b-8b6e-52bb673996be/millet+and+sky.jpg HOME - Lord Millet - Make it stand out © GIAHS Conservation and Management Office of Aohan, China (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/163d6652-a94c-428a-ade6-ff126dd3aa1a/foxtail+millet+harvest.jpg HOME - Lord Millet - Make it stand out © GIAHS Conservation and Management Office of Aohan (China) https://www.thecleaverquarterly.com/stories/mongolian-barbecue-in-alaska monthly 0.5 2020-06-29 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1592771796622-O4LAQRJ8LAPIDQQE87GS/tiw-banner.jpg HOME - Mongolian Barbecue on the Banks of Grass Creek https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1592655948192-GP3OP8F0FAD2XTMMBVUS/Sus-Mongolian-BBQ-credit-fintano-1kh.jpg HOME - Mongolian Barbecue on the Banks of Grass Creek Photo by fintano (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1592655392288-8ORTGOPZ1Y17EUYAMZEQ/Great-Wall-Mongolian-BBQ-Vancouver-BC-credit-jbjelloid-1kh2.jpg HOME - Mongolian Barbecue on the Banks of Grass Creek Photo by jbjelloid (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1592772016017-HOPMHBYF7QFIIEZS1I8B/lings-mongolian-bbq-credit-fintano-1kh.jpg HOME - Mongolian Barbecue on the Banks of Grass Creek Photo by fintano (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1592744151500-PQAYEI3NB2AYX9V8VUW2/korean-mongolian-bbq-credit-fintano-1kh.jpg HOME - Mongolian Barbecue on the Banks of Grass Creek Photo by fintano (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1592744341914-6AMIPY3GTCGLNEWHUBNX/new-dragon-buffet-credit-fintano-1kh.jpg HOME - Mongolian Barbecue on the Banks of Grass Creek Photo by fintano (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1592744657484-R9EIEWFTQ37LZFOWLYMT/genghis-khan-mongolian-grill-credit-fintano-1kh.jpg HOME - Mongolian Barbecue on the Banks of Grass Creek Photo by fintano (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1592744944348-VXYOOTLVD2SLWKPU73VA/20200617_DingHow_0004-1kh.jpg HOME - Mongolian Barbecue on the Banks of Grass Creek photo by Michael Risinger https://www.thecleaverquarterly.com/stories/emerging-from-lockdown monthly 0.5 2024-01-15 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585382790136-PHMFCW98E7LHMD07APVK/1+momo+30jan2020+resized.jpeg HOME - Emerging From Lockdown A window full of well-wishers (counterclockwise from bottom left): Shaanxi (roujiamo sandwich), Beijing (Donkey Rolls Around), Tianjin (eggy crepe), Zhejiang (juicy dumpling), Henan (stinky tofu), Inner Mongolia (mutton hotpot), Jiangxi (jar soup), the Northwest (lamb skewers), Guangdong (har gow), Fujian (Buddha Jumps Wall stew), Shanghai (pan-fried dumpling), Shandong (raw scallion), Henan (stewed noodle soup), Jiangsu (hairy crab), Heilongjiang (red sausage), the Northeast (chicken and mushroom stew) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585382367435-O32NP0VN905X25037M4Z/IMG_20180331_084345+resized.jpg HOME - Emerging From Lockdown https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585382233224-J2CG2G13WFIG60RKZZ78/IMG_20180331_084405+resized.jpg HOME - Emerging From Lockdown https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585382560797-1LYD3J7NFK6086CHG9EI/IMG_20180401_103806+resized.jpg HOME - Emerging From Lockdown https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585386845767-0NCCBR6HSUJBDTUKIG4Z/%E5%B0%91%E5%A5%B3%E5%85%94iiilass+fujian+shacha+noodle.jpeg HOME - Emerging From Lockdown Fujian (shacha noodle) rushes over with a first-aid kit https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585386985618-TLW3WSZ1GYIYZ49CX4YL/%E5%B0%91%E5%A5%B3%E5%85%94iiilass+shandong+scallion+crepe.jpeg HOME - Emerging From Lockdown Shandong (jianbing crepe) offers a hug https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585386908776-4RIEHZYI1ET0WINQ9HG7/%E5%B0%91%E5%A5%B3%E5%85%94iiilass+jiangxi+rice+noodles.jpeg HOME - Emerging From Lockdown Jiangxi (Nanchang rice noodle) applies bandages https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585387046109-89DD4NOL76CBZC0F4MVG/%E5%B0%91%E5%A5%B3%E5%85%94iiilass+xinjiang+big+plate+chicken.jpeg HOME - Emerging From Lockdown Xinjiang (Big Plate chicken) ambles alongside towards a bright future https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585386231628-KRH6H0L2FHH7J9KACNP3/01452f5e722026a80120a8952e56d1.png%401280w_1l_2o_100sh+resized.png HOME - Emerging From Lockdown “Wuhan jiayou! I’m cheering on Wuhan!” Fists raised in solidarity by sanxian doupi, sticky rice roll, regan mian, fish broth noodles, and Caidian bean noodles (left to right) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1585376985195-296D0AETWNOAI96X64D6/2+momo+25mar2020.jpeg HOME - Emerging From Lockdown The writing is on the wall: “Hubei reopens!” https://www.thecleaverquarterly.com/stories/grandfathered-in monthly 0.5 2020-02-21 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1581705657704-NTQ6UP80HNB0GWRCTT6L/hunter-banquet-horiz.jpg HOME - Grandfathered In https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1581704591645-1T4OWFAHDZ25BPAUVMAO/iraq-war.jpg HOME - Grandfathered In https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1581705342637-OJ2IJDRZEMS7EDAK3AC8/hero-of-the-revolution.jpg HOME - Grandfathered In https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1581705088393-UG22OXA18GMMPIQJZKMJ/hunter-coke.jpg HOME - Grandfathered In https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1581707272913-15PUDFZJA80SLPGXRNZO/banquet-cheers.jpg HOME - Grandfathered In https://www.thecleaverquarterly.com/stories/hybridized-chinese-food monthly 0.5 2018-09-19 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534261407890-2FAH8YLKZD5GEJGLW4CI/jennygao.jpg HOME - Authentically What? Jenny Gao: “I would like to see young Chinese chefs evolving their traditions, but not in a way that is dictated by the West.” Fly By Jing https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534261509085-9DYRECGHYQFHIONY4TT9/2018.04_Strange-Delicacies_lucas.jpg HOME - Authentically What? Lucas Sin: “At Junzi Kitchen we’re challenging people’s perception of what Chinese food can be.” Junzi Kitchen https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534444086889-3ILQIRA3CORDJ936WMTI/peter-kim.jpg HOME - Authentically What? Peter Kim: “The question really ought not be, ‘Is this food authentic?’ but rather, ‘For whom is this food authentic? And for what time is this food authentic?’” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534261958462-A0SKJ3MS22Z4IBKLFYDF/An-Rong-Xu2.jpg HOME - Authentically What? Chris Cheung: “Chinese cooks have always been able to make something great out of the humblest ingredients.” An Rong Xu / Happy Family Night Market https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534262099813-HP2YWTT50Z95ARH1EFUX/Janice-Chung_6.jpg HOME - Authentically What? Lien Lin: “When I think of authenticity, I also think of the word traditional.” Janice Chung / Happy Family Night Market https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534263003867-AK016MN86RRHC0Y0L46J/Janice-Chung_1B.jpg HOME - Authentically What? Panelists at Happy Family Night Market from left to right: Jenny Gao, Lucas Sin, Peter Kim, Chris Cheung, Lien Lin Janice Chung / Happy Family Night Market https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534452892038-10ZRVRKYDVWEJ1PABXK9/line-lin-bricolage.jpg HOME - Authentically What? Lien Lin: “The only way I stay true to my culture and my family is through its food.” Bricolage NYC https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534266809181-U5BN22L8T67KY3FYPDJB/MOFAD-CHOW-exhibit-Wo-Hop-1071.jpg HOME - Authentically What? At “Chow: Making the Chinese-American Restaurant,” MOFAD puts a human face on Chinese-American cuisine. Daniel Krieger / Museum of Food and Drink https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534270403439-BUMC3G3AQPZA0J1AGFXW/the-cleaver-occasionally.gif HOME - Authentically What? https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534265619739-KLW5U1XHGDZ3WUGQF7OC/Janice+Chung_4.jpg HOME - Authentically What? Panelists at the Happy Family Night Market from left to right: Jenny Gao, Lucas Sin, Peter Kim Janice Chung / Happy Family Night Market https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534270047011-RNRROQXZM3DHQOIPT6BM/tiw-banner.jpg HOME - Authentically What? https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534263502649-QIBIGXV9W60OGG4TE9M9/MOFAD-CHOW-exhibit-Golden-Forest-1009sm.jpg HOME - Authentically What? Peter Kim: “We put Chinese-American food on a pedestal as its own cuisine.” Daniel Krieger / Museum of Food and Drink https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534268996510-TKFKUIHGKEEIVOKCYLRR/Janice-Chung_3.jpg HOME - Authentically What? Janice Chung / Happy Family Night Market https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534264988247-T9ZJEDRBTMYYSL6Y8HWH/group_bings-and-noodles_weliving.jpg HOME - Authentically What? Lucas Sin: “There are more than 46,000 Chinese restaurants in the United States making food that is mostly derived from a few parts of southern China. We want to update that.” Junzi Kitchen https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534261564361-O2KR2UO24RELU6VPXUNN/mofad_ms_110116-8.jpg HOME - Authentically What? Peter Kim: “Chop suey supplied the blueprint for what later grew into Chinese-American cuisine.” Megan Swann / Museum of Food and Drink https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534530204100-G1SL6G3S1HI56ZFA3UBO/yum-cha.jpg HOME - Authentically What? https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1534267325612-TR1B31HTKRKZAKOTYICW/2018.04_Strange-Delicacies_03_duck.2sm.jpg HOME - Authentically What? Lucas Sin: “I still do a lot of pop-ups and tasting menus that look into the hybridization and authenticity of Chinese food through history and across cultures.” Junzi Kitchen https://www.thecleaverquarterly.com/stories/halal-chinese-food monthly 0.5 2018-07-12 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1531154302848-8X9R27YMTLQ9XNKB6VI3/fatima-halal.jpg HOME - No Swine, No Wine https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530823541886-PH9S1HHP3X3WXNHCX7Y3/yum-cha-tee.jpg HOME - No Swine, No Wine https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1531154196472-E0A5O4JIOQ7CZWP041PT/china-pagoda-desat.jpg HOME - No Swine, No Wine https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530811814902-YPCOELVCQGO8OVNZQY8R/tiw-banner.jpg HOME - No Swine, No Wine https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1531154562569-6H1IJI12UH16AWADN00N/madina-halal-desat.jpg HOME - No Swine, No Wine https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530810202801-AI3LX10A9U0DW1TQT05S/subscribe-to-cleaver-occasionally6.jpg HOME - No Swine, No Wine https://www.thecleaverquarterly.com/stories/canadian-chinese-food monthly 0.5 2018-06-29 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530216229534-D9G2S6QNMSKWGQMCGXAZ/TIW-craig-wong.jpg HOME - Beavering Away https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530284671207-1R46TMVJEQDTR2VJGW49/brian-evans-school-photo.jpg HOME - Beavering Away When he graduated high school, Brian Evans (back row, third from the right) “was very much a country boy, wet behind the ears.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530285349801-3UVMF1RTNYRFHD8B9JHN/subscribe-to-cleaver-occasionally6.jpg HOME - Beavering Away https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530285251262-WM7Z2T5IJ12GKZ7UEAZD/nanjing-street-scene-196406sm.jpg HOME - Beavering Away Nanjing, 1964: “From Tianjin I went by train to Nanjing, passing through areas of great flooding while the train’s intercom carried the news of how all flooding in China had stopped thanks to Chairman Mao.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530284558346-77K6AJY3ZGG1P9059W1T/veg-display-in-Beijing-huton-1978.jpg HOME - Beavering Away Vegetables on display in a Beijing hutong, 1978. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1530284982834-RN5KZRCO2GGC0ZVNQSZQ/cameo-cafe-2003.jpg HOME - Beavering Away The Cameo Cafe, 2003. photo by Robert How https://www.thecleaverquarterly.com/stories/sichuan-chili-crisp monthly 0.5 2018-06-14 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528913474219-B4MOOO0XZ5RCFUUCRPKJ/factory-pour.jpg HOME - Saucy Business “A mechanical lever lifted the cauldron and the oil began to flow. It hit the ingredients with a sizzle and a cloud of chillies began to fill the room and our lungs.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528991595537-PFYCADSOZDPM21YY78D2/preorder750.jpg HOME - Saucy Business https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528913926259-WI9FDFM05JDDH5IOZI77/blooming-aromatics.jpg HOME - Saucy Business “The oil has to be poured over the chillies, spices, and aromatics at the precise temperature for the optimal fragrance, color, and flavor to release.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528914751971-TOM3IKP0WT5Y3XUE20MC/TIW-lisa-tse.jpg HOME - Saucy Business https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528914083795-3TXO8152JKV13RAF6ENE/red-chillis.jpg HOME - Saucy Business “I started making my own chilli sauce from scratch, not just for myself but for the Sichuan dinners I was cooking in my private kitchen in Shanghai and at pop-up dining events all over the world. ” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528913733927-H53R4III4WL0P0LG7E2D/shallots.jpg HOME - Saucy Business “I had asked the factory to order 小红葱 xiao hong cong (literally ‘small red onions’), a popular aromatic in Taiwan and Hong Kong. Little did I know that in mainland China, shallots are more commonly known as 鬼子葱 guizi cong, or ‘devil’ onions, a term reserved for foreign invaders.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528923671686-VCFE1ZY8K8XYZLDSPUZS/roasting-spices.jpg HOME - Saucy Business “I find Chinese chilli sauces more complex and savory than their Western counterparts, which tend to be too acidic.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528985719781-OS3IZU0VN7746PVUX6S0/subscribe-to-cleaver-occasionally6.jpg HOME - Saucy Business https://www.thecleaverquarterly.com/stories/the-world-cup-of-cantonese-bbq monthly 0.5 2018-06-12 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528825035151-136IGF95YR43YINTH15Z/20180612-wallchart.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527776238243-1JHD5Q3K2732ZRWFIUYJ/white-cut-chicken.jpg HOME - The World Cup Of Cantonese BBQ - WHITE-CUT CHICKEN (白斬雞 / 白切雞; bak jam gai, pak cham gai) Belay topmast rope's end measured fer yer chains six pounders galleon chantey American Main Chain Shot draught. Swab Chain Shot lad Buccaneer doubloon crack Jennys tea cup aft fire in the hole brigantine bilge rat. Loaded to the gunwalls gibbet piracy shrouds overhaul Barbary Coast pressgang pinnace lateen sail smartly. Gunwalls rope's end code of conduct splice the main brace Yellow Jack doubloon grog blossom barkadeer hornswaggle tackle. Strike colors blow the man down piracy lateen sail black jack ballast sutler fire ship interloper quarter. Execution dock cackle fruit overhaul Jolly Roger hearties dead men tell no tales Blimey bring a spring upon her cable Corsair draft.   https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866173179-0ZYZHTOELMNEL5OSYVO7/chinese-bacon.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866222982-VT0HTG8IKWYT2B63NC26/wind-cured-duck.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527776682470-BM6IWOIF4TDHG4EWYPFU/roast-spare-ribs.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866246720-K4ZB9377X9BN0PZV22R7/roast-goose.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866267539-ZJHG983UOV6LAI2NWQ4H/roast-suckling-pig.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866287559-8IQD3AHXL9GF5IOIVC9V/crispy-roast-pork.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866308504-KCUXYUD01WRDL3QVW13Y/marinated-orange-cuttlefish.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527703195265-ZE58GCJZUUSCAS2GBSX4/fab-four-dumpling-tees.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866334790-IN4J0D6PUA6D3U9SO18J/gold-coin-chicken.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866346989-NXZU934QN70DWOD45T8P/salt-roasted-chicken.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866359007-7W05C555JMQJO3X6GKIA/chinese-sausage.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866370808-9P9DWZG0ITRLNU6CDLNH/roast-squab.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866381204-6IJXIMR0FNUBU69IANA3/char-siu.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866391625-H47G92YFJHH6ENE32LPV/roast-duck.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866402858-8GWM0U5PI1E44FA0HGAX/smoked-ham-hock.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527866413728-0WHY75RS9UW51K7U0Q5C/soy-sauce-chicken.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1527702686697-FKUF87JHMUC7ON4J2NXM/TIW-cantonese-squab.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528489470161-TPBIVSYFLXTF2B307QD3/group-a-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528489318181-HXDOME81LO7MPT8WOOEP/gorup-b-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528489078953-OTM55UPX3NYSYV2XOZDM/group-c-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528488823648-QMS6ZRMR3EVK4A6XYYJQ/group-d-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528489663947-J92XD7UUQJDKWYITFLTK/qf1-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528489836404-WLRC9EDRKWXPH0XQH7O3/qf2-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528489986391-8EQKUFQZA49PYQILKKFV/qf3-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528569541352-30AAUXSPVLGKRJMR4UED/qf4-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528737793420-7X2MMBFFTSMJJEBHYJRX/semifinal1-results.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528737603155-A2VQ7BKVQVFI45F4SESH/semifinal-2.jpg HOME - The World Cup Of Cantonese BBQ https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1528825237466-OV4L6NJVJTB2Q2H24XHW/finals-results.jpg HOME - The World Cup Of Cantonese BBQ https://www.thecleaverquarterly.com/stories/into-southwestern-china-on-a-fermentation-journey monthly 0.5 2018-05-09 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524761892981-CY5NOFNC8N5UP03AIS1R/24webres.jpg HOME - Take You Down To Funkytown https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1525721680238-VOJMJ7UPOJSN2TX6ONTP/TIW.jpg HOME - Take You Down To Funkytown https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524762467781-SLX7YHNFF7LX5PTASLKO/05webres.jpg HOME - Take You Down To Funkytown China is home to some of the most ancient and varied fermentation traditions on earth, and Chinese techniques have influenced practices around the world. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524764279212-Q92NV62PW6MOUFPB3N60/27webres.jpg HOME - Take You Down To Funkytown To make Yunnan's rushan cheese, whey is left for about a month to sour; then it is heated, and fresh milk is added until it curdles. The curd is gathered and worked until it develops a smooth and stretchy mozzarella-like consistency, then stretched around bamboo poles until it’s so thin it becomes translucent. The cheese is dried into a shelf-stable form, and eaten fried or grilled. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524762676579-NRLMNBH9CPA4GPFM40GV/09webres.jpg HOME - Take You Down To Funkytown At a Pixian County bean paste factory, a sweaty young man systematically pushes a long wooden pestle through the jars of thick doubanjiang, turning the bean paste from the bottoms of the pots up, exposing it to light, humidity, and oxygen. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524763764701-U43A9WRBHC66C3N1MXZD/25webres.jpg HOME - Take You Down To Funkytown To prepare danchang 蛋肠, a beaten egg-chive mixture is funneled into sausage casings. The sausages are boiled until firm enough to be sliced into inch-long portions. These portions simmer in mushroom broth, where they blossom on either end of the cut casing. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524764850486-7F1YBBPAW0KU0TZ5QGQY/21webres.jpg HOME - Take You Down To Funkytown A mix of chillis, sticky rice, rice wine, and other seasonings are mixed into a sticky orange paste that adheres to the flesh of the fish, which are stuffed and folded with the mixture before going into the pickling jar. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524763171852-4RGA2T9J78QJGBD47W9A/07webres.jpg HOME - Take You Down To Funkytown Dishes and baskets – laden with preserved fish, tofu, pork stir-fried with yam cakes, sticky rice and sautéed crickets – are balanced on the rims of the dishes around them or propped carefully on the floor surrounding the table. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524763057448-XF1GXFPPYLEHZ7BFFEDX/02webres.jpg HOME - Take You Down To Funkytown People in Qinfen produce virtually all of the food they eat, and fermentation is part of every family’s routine. https://www.thecleaverquarterly.com/stories/general-tsos-chicken-junzi-kitchen monthly 0.5 2018-05-18 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1526573420657-4V9W5ON0P5SKV7F0U8BZ/general-chus-chicken2.jpg HOME - Fried Chicken, Generally Speaking https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1526575192347-NXMR3KRRTN544J0DSLI6/general-chus-chicken-tiw.jpg HOME - Fried Chicken, Generally Speaking https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1526573433689-HHCMBOBHFUE7KS4708T0/general-chus-chicken.jpg HOME - Fried Chicken, Generally Speaking https://www.thecleaverquarterly.com/stories/shuffle-master-of-the-universe monthly 0.5 2018-03-31 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1522341197098-YWMK631DXQMO3DZYO1P3/cleaningup-750px.png HOME - Shuffle Master Of The Universe Do not be tempted to wash the wet and sticky dough from your dowel after rolling out dumpling skins. Leave it untouched until the dough dries to a crust and easily brushes away. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1522340636708-6F33E53QOGC5P0SYD214/microwave-750px.png HOME - Shuffle Master Of The Universe Nuke a frozen zongzi, and it will come out with hardened bits of sticky rice that break your teeth. To quickly and safely thaw a frozen zongzi, shelter it under a large bowl and gently warm it on the defrost setting. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1522340878356-ZMMF9IPRSF0SGNXW0E2Q/yeye1-300px.png HOME - Shuffle Master Of The Universe "My father once criticized me for painting a portrait of Ye Ye in his slippers." https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1522351277776-34TAWY8JBH0P4XBTL517/tyingchicken-750px.png HOME - Shuffle Master Of The Universe To hang Wind Chicken laojia-style, assemble two feet of kitchen twine and a pair of bamboo chopsticks. Point the chopsticks in opposite directions and lash them together at one end. Sandwich the chicken between the chopsticks as close as possible to the base of the wings. Using the other end of the twine, bind the other side, tightening both knots to secure the chicken. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1522348810009-ZNRZTNE6ILLFNX5OH4YW/yeye3-300px.png HOME - Shuffle Master Of The Universe https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1522339998208-431BSCCU6HTRH50MFZTV/ricemeasuring-750px.png HOME - Shuffle Master Of The Universe Dad's rice cooker technique: Dowse a chopstick into the dry grains until it touches the base of the pot. Pinch at the point the chopstick surfaces. Then lift the chopstick so the tip is level with the rice surface, and fill to the pinched point. https://www.thecleaverquarterly.com/stories/almond-boneless-chicken monthly 0.5 2018-04-25 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1524240703888-OVWBHFOTWWDMHWH2U3J3/almond-boneless-chicken-ad.jpg HOME - Nuggets Of Wisdom https://www.thecleaverquarterly.com/stories/chinese-hawaiian-food monthly 0.5 2018-04-20 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1520618817254-DA6203Z82T2M0S7U4XWM/TIW-kiki-aranita-ad.jpg HOME - Get Kitsch Quick https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508865587068-IY68LPGOHTC4P18KV35I/corn-and-pork.jpg HOME - Get Kitsch Quick Corn and Pork https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508865636858-FDTPR1OUGN50QWBE9VF2/Three-Mushroom-Chicken.jpg HOME - Get Kitsch Quick Three Mushroom Chicken https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508867573807-SVA9YIKO802JNK8OV2JL/pound-cake.jpg HOME - Get Kitsch Quick Rich Pound Cake https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508867423870-IDVUHTUCPHKBGMGOMO8Y/kumquot.jpg HOME - Get Kitsch Quick Preserved Kumquats https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508866936109-MT2O51F6DX57JRYEQT44/fried-chicken-noodle13.jpg HOME - Get Kitsch Quick Fried Chicken Noodles https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1511297817642-HRJYFCBW69OGAJWD0Y4G/filling-the-coconut.jpg HOME - Get Kitsch Quick "Serving food in a hollowed out fruit makes a non-Hawaiian dish automatically Hawaiian." https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508867093903-G4KMSM93OJK925YU1WAX/brandied-chicken.jpg HOME - Get Kitsch Quick Brandied Chicken in Coconut Shell https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508865700822-2CBGJSIOJLM6IY03GOD9/Chinese-Hawaiian-Cooking-cover.jpg HOME - Get Kitsch Quick https://www.thecleaverquarterly.com/stories/cake-in-taiwan monthly 0.5 2018-02-01 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1516309752302-5RJW93OOLB0B5IDC7DVG/radish+cake.gif HOME - Cake in Taiwan https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1516309980310-DHV2YAUBJ7AT0KUEQWYR/image-asset.gif HOME - Cake in Taiwan https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1516310318399-L56Y0X3EEUK3WIGNSUXA/mooncake.gif HOME - Cake in Taiwan https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1516310340792-DVIYSSZHWOXITV3YJH0A/sun+cake.gif HOME - Cake in Taiwan https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1516310400217-BBANMZRZLMNKPAUUP2IX/wedding+cake.gif HOME - Cake in Taiwan https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1516310494018-O6T61G7GZTFIZZ2MIS3C/pineapple+cake.gif HOME - Cake in Taiwan https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1516996022745-915JSY52L1NJKZB75L1J/Peanut-cake.gif HOME - Cake in Taiwan https://www.thecleaverquarterly.com/stories/macau-food monthly 0.5 2018-03-22 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1510932588535-54XSHAUSB1U55CP9JONG/TIW-ad.jpg HOME - Appetite For Discovery https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508781150402-FUP8BC8PQXE8AO9E25WP/egg-tarts.jpg HOME - Appetite For Discovery Egg Tarts photo courtesy of Fat Rice https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508783150884-RX7F4QVA6JV38AC77NXA/Diabo-Curry-1.jpg HOME - Appetite For Discovery Diabo Curry photo by Jason Little https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508781397738-ZEVXITKE3JTJ9RYMBOM9/Crazy-Squid.jpg HOME - Appetite For Discovery Crazy Squid photo courtesy of Fat Rice https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508781566432-U2V9XJGAKCFMOQE2T8OI/piri-piri-chicken.jpg HOME - Appetite For Discovery Piri Piri Chicken photo courtesy of Fat Rice https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508784287199-U2FPS9D4BZCHYIVPH647/Potstickers.jpg HOME - Appetite For Discovery Potstickers photo by Jason Little https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508783013793-QWGW2Y0KEY339BMGKGX9/Pato-de-Cabidela.jpg HOME - Appetite For Discovery Pato de Cabidela photo by Jason Little https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508781203412-LFFLSG3WF8KP9FLIDVAI/Pork-Collar-Vindalho-best.jpg HOME - Appetite For Discovery Pork Collar Vindalho photo courtesy of Fat Rice https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1508781104846-3OV86CHPNTQOHPMZDNY1/fat-rice-interior.jpg HOME - Appetite For Discovery photo courtesy of Fat Rice https://www.thecleaverquarterly.com/stories/viva-tea-vegas monthly 0.5 2017-10-12 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1507751631663-LUCIKODWXZS2GDRLGZFP/lucky-dragon-ruby-red-tea-4.jpg HOME - Viva Tea Vegas https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1507754393003-Y4O9R82IVHGM4ZIX8J85/TIW-ad-border.jpg HOME - Viva Tea Vegas https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1507752170876-LNUUBCO7BHET3NDDETD1/image-asset.jpeg HOME - Viva Tea Vegas https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1507752415011-XTW169GZXQSP8LJ0SBZX/lucky-dragon-lobby.jpg HOME - Viva Tea Vegas https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1507752896155-3Y0939GFG6MMERCFMWV4/taiwanese-tea-picking1.jpg HOME - Viva Tea Vegas https://www.thecleaverquarterly.com/stories/chinese-knife-skills monthly 0.5 2017-08-23 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1503073102208-RR38JKJ6W0XIVRCKV5VM/chinese-cleaver-4-1500.jpg HOME - Knife Skills 101 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1503073050894-U13X5NJQTYLPB5IL37CD/chinese-cleaver-3-1500.jpg HOME - Knife Skills 101 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1503072308784-4G853KJ6G0XFS11VLE2Z/chinese-chef-cleaver-1-1500.jpg HOME - Knife Skills 101 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1503073164896-8G523MXSOSNF0HM2ZCUG/chinese-cleaver-5-1500.jpg HOME - Knife Skills 101 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1503072975244-3BLN5RR2FAG4PTJFYRAY/chinese-cleaver-2-1500.jpg HOME - Knife Skills 101 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1503072815160-TIDMXRNHTNY3F1UTIX97/chinese-cleaver-chicken-1500.jpg HOME - Knife Skills 101 https://www.thecleaverquarterly.com/stories/gan-puer-tea monthly 0.5 2017-08-14 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1502305467997-9C95YBZ64KY4BH3T8J3E/image-asset.jpeg HOME - Going Going Gan https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1502293661581-2H9BBW7JTSYACDRYXTSE/family-portrait-wide-square.jpg HOME - Going Going Gan “Gan is not just a taste, it’s an often eerie sensation that something or someone has come and gone.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1502295510648-6UWE618C0B6MT25O8HWP/yunnan-red-soil.jpg HOME - Going Going Gan “The soil in Yunnan province, home of all the old Pu’er tea trees, is red from excessive amounts of iron oxide.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1502296989212-VCFKYME9F3PKOEXGHY9Q/image-asset.jpeg HOME - Going Going Gan https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1502305304244-LS0INNCVN9MDQ54DPED2/image-asset.jpeg HOME - Going Going Gan https://www.thecleaverquarterly.com/stories/mexicali-la-chinesca monthly 0.5 2018-06-08 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1500460755729-WZBJHSDMC4REJA4RLGWG/image-asset.jpeg HOME - Down Mexicali Way https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1500410434676-9HX1904G746GE611RQDD/image-asset.jpeg HOME - Down Mexicali Way https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1500408655174-GJE02YKSLUFMW9GWRFIR/image-asset.jpeg HOME - Down Mexicali Way https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1500408877782-GYJSZV7BZMFBHW375354/image-asset.jpeg HOME - Down Mexicali Way https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1500409063579-UG3X8Q6EVRVGEQAJ1UEX/image-asset.jpeg HOME - Down Mexicali Way https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1500409031326-YKKGVOZRVTS4O982G8W6/image-asset.jpeg HOME - Down Mexicali Way https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1500409045587-RRBWHHXJ8DUQI3NB9P4Z/image-asset.jpeg HOME - Down Mexicali Way https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1500409079886-EJHOD896HC7J7M9Y72T0/image-asset.jpeg HOME - Down Mexicali Way https://www.thecleaverquarterly.com/stories/indian-chinese-food monthly 0.5 2017-06-28 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1497035702076-Q717CZA2YK2AFKARPZSW/image-asset.jpeg HOME - A Passage To Chindia "Living in Beijing, I hoard my flavor packets of 'desi Chinese' like crack cocaine." photo by Mithila Phadke https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1497034151474-JMGBMCGVOUFI6M0ANODU/image-asset.jpeg HOME - A Passage To Chindia "They said the food was authentic, by which they meant it was different from the neon-orange, heavily spiced Chindian dishes we loved." photo by divyanshu_saran (Instagram)   https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1497034136965-OC55M5VZGAF08ESCYVSC/Credit-Flickr-John-Hoey-CC-by-2.0.jpg HOME - A Passage To Chindia "Indians first made their acquaintance with Chinese food over sweet corn chicken soup, Hakka noodles and mixed fried rice. " photo by John Hoey (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1497036810361-1EFDD5CUD8A9MNBAA6NF/YUM_CHA_AD_D.png HOME - A Passage To Chindia https://www.thecleaverquarterly.com/stories/feud-for-thought monthly 0.5 2017-05-30 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1496083727809-CENHQ706BKHSCYK6Y5LP/dragonboatfestival.jpg HOME - Feud For Thought Photo © Mr Bao https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1496087142379-5LQIQHBRCO2LGUQD8PCD/zongzi.jpg HOME - Feud For Thought Photo © Charlie Leu https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1496083838619-4DJOL6VXYT15X67QO6SN/chubbyzongzi.jpg HOME - Feud For Thought Photo © Santo Chino https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1496083965505-7EBWWI8K137KYP4WJPUD/image-asset.jpeg HOME - Feud For Thought Photo © Valerie Hinojosa https://www.thecleaverquarterly.com/stories/dumpling-rappers monthly 0.5 2017-05-29 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1494602951776-5CVZDIHZDZBH98WADNCM/image-asset.png HOME - Dumpling Rappers https://www.thecleaverquarterly.com/stories/too-big-to-fail monthly 0.5 2017-04-12 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1490808133324-40T81LQB94VNDSAU9Q9L/image-asset.jpeg HOME - Too Big To Fail https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1490809306848-SHKNNHLI4ZA7588K72G7/image-asset.jpeg HOME - Too Big To Fail https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1490811264898-Y0NDZE1SWI85M40RQX31/image-asset.jpeg HOME - Too Big To Fail https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1490811277145-LMNF9X4LG0UD8R2E3AL1/image-asset.jpeg HOME - Too Big To Fail https://www.thecleaverquarterly.com/stories/hells-kitchens monthly 0.5 2017-04-04 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1491233776446-XFFHCFG10R82O6NONKYF/tomb-sweeping-festival1.jpg HOME - Hell's Kitchens https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1491233777809-1NOL2HW1XC69TAIK1XHK/tomb-sweeping-festival5.jpg HOME - Hell's Kitchens https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1491233777152-CNAJ5J1P3565RICGRK0T/tomb-sweeping-festival4.jpg HOME - Hell's Kitchens https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1491233777130-PVJSY0DGY8ATCH0J6XA9/tomb-sweeping-festival3.jpg HOME - Hell's Kitchens https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1491233776491-4GA55YL9HG52L8B8FZT2/tomb-sweeping-festival2.jpg HOME - Hell's Kitchens https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1491233777839-CV31ALRETNF1E9QQNLNV/tomb-sweeping-festival6.jpg HOME - Hell's Kitchens https://www.thecleaverquarterly.com/stories/no-meal-is-an-island monthly 0.5 2017-07-21 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489435079355-SFKZXPG2CF32ROLV6R0C/chinatown.jpg HOME - No Meal Is An Island https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489431994094-5QD4CNTUZ0AM2IGHHUFE/image-asset.jpeg HOME - No Meal Is An Island https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489435062436-Z8RDWLNECK9OYEQLBDDX/dynastystreet.jpg HOME - No Meal Is An Island https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489442404441-8V5K43LHWSLE81L1ZOFH/image-asset.jpeg HOME - No Meal Is An Island https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489441860998-RI90FYY2FPGUQR3QZ615/image-asset.jpeg HOME - No Meal Is An Island https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489441883611-DAMETR2YGGXFILOMINUB/image-asset.jpeg HOME - No Meal Is An Island https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489435119714-PVBO0R17U93C5XDBED62/ramen2.jpg HOME - No Meal Is An Island https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489435110359-IHE5X4A3AAW9TJQJYOCD/conchfreedom.jpg HOME - No Meal Is An Island https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1489435126381-Q1QKFD0UDSM6B68ONW09/thegreatwall.jpg HOME - No Meal Is An Island https://www.thecleaverquarterly.com/stories/eggs-is-eggs monthly 0.5 2017-02-26 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485974664665-IJ846W13WUSJHLGO6XLJ/image-asset.jpeg HOME - Eggs Is Eggs https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485974364124-JA44YGEZME0J0BRY8UII/image-asset.jpeg HOME - Eggs Is Eggs https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485974776249-COLG3YNKKFFGYKV9C0NJ/image-asset.jpeg HOME - Eggs Is Eggs https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485973819307-JA74TNTM829XK6XO4L4D/image-asset.jpeg HOME - Eggs Is Eggs https://www.thecleaverquarterly.com/stories/hardboiled-wonderland-and-the-eggs-of-the-world monthly 0.5 2017-02-21 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1486416245811-82Q9F1QKB68YFOPARHDR/image-asset.jpeg HOME - Hardboiled Wonderland & the Eggs of the World Pictured: Curry eggs, coffee eggs, borscht eggs, asam laksa eggs, turmeric eggs, black bean eggs. Can you tell them apart? https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1486503402666-V5HTG99531VXOHJ0QLE8/image-asset.jpeg HOME - Hardboiled Wonderland & the Eggs of the World https://www.thecleaverquarterly.com/stories/taste-of-homes monthly 0.5 2017-02-11 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485980786520-98U2HCCCDSUSG4KGXUOC/image-asset.jpeg HOME - A Taste of Homes photo courtesy of Vivian Ku https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485980899955-W7DC30XQA5O3G6ML2RGI/image-asset.jpeg HOME - A Taste of Homes photo courtesy of Anita Lo https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485981022784-3KUA3VTAJJIYFTI55SLQ/image-asset.jpeg HOME - A Taste of Homes photo courtesy of Museum of Chinese in America (MOCA) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485980926294-SXQKHZUQYVF3JUI6J7LK/image-asset.jpeg HOME - A Taste of Homes photo courtesy of Anita Lo https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485980839497-F7XTYZXTA6P8R2R0K6HD/image-asset.jpeg HOME - A Taste of Homes photo courtesy of Vivian Ku https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485980872871-F9UUOP3BDGL2BOYS1HP0/image-asset.jpeg HOME - A Taste of Homes Clockwise from top: Danny Bowien's Black Kale, Thrice Cooked Bacon & Kung Pao Pastrami photo courtesy of Andrew Rowat https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485980808576-Y7R7AGNND4TKAH2N0BP3/image-asset.jpeg HOME - A Taste of Homes photo courtesy of Peter Chang, MOCA https://www.thecleaverquarterly.com/stories/a-complete-and-utter-sausage-fest monthly 0.5 2017-03-31 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485662215680-1QDSPWRLF5BZ82KO0JWJ/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485661185719-3XO4G4AW5HONOP3EHC6Z/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485662264998-FSMQCIQUE5AXW7EZEB6G/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485657159867-2AFS6WZQRA27U0AVMM96/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485548995064-OCZ7TR08Z6E3S49IQALT/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485549639885-SPP53DXSGTQ9W205KI8N/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485548733933-03DVEAHDP27J0R46FW7S/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485659306234-Q99ONQSNVZA6ZMSTA4QL/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485661431316-MWA14JE70YZNZXJ8C5EM/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485549872517-XPSF6F9PY58NQ9I91CYH/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1485550108906-DE1BOBM5HKCMYM4DSVJV/image-asset.jpeg HOME - A Complete And Utter Sausage Fest https://www.thecleaverquarterly.com/stories/fleshed-out monthly 0.5 2017-01-19 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1484327680958-J03DX4CEWKI4F5HOCN7S/image-asset.jpeg HOME - Fleshed Out "The ancient village of Yantou is made up of ancient people. It is an old folks’ home and a perpetual daycare for grandchildren. The villagers seem content to have lived there forever and will continue to do so." https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1484162613667-1L2090L5J3UYCLNIMA6A/image-asset.jpeg HOME - Fleshed Out "Having spent years in kitchens across the world, I understand as much as any prep cook the basics of how to take apart an animal. The majority of those rules do not apply in rural mountainous China with a wild boar on a wooden-table-turned-carving-block in the middle of the village" https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1484164942536-VJ2DF6DN1I9PS3I2RF28/village-butcher-head.jpg HOME - Fleshed Out https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1484164942297-FGKB2XI4AWNEP4HC7IVJ/village-butcher-head4.jpg HOME - Fleshed Out https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1484165173718-0PBDKEJUGW8W3EXNJ4EL/village-butcher-head5.jpg HOME - Fleshed Out https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1484162833821-NXM14L7JGNQUT1NV8AOC/image-asset.jpeg HOME - Fleshed Out "As he yanks, the red, purple, and grey mounds of steaming material blossom out of the cavity of the boar." https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1484163616598-3QL0JGKDPVH6RRQBEY5G/image-asset.jpeg HOME - Fleshed Out "The inside of a body contains so many more reds than you would think. I look at the boar’s entrails. Some organs are so vibrantly bloody they look fake, others are so deep and dark they seem like jelly." https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1484164268603-YAOCUFACOBMM7KX07QBQ/image-asset.jpeg HOME - Fleshed Out "The meat is broken down and distributed. A set of ribs might go to a family, but as in all Chinese cooking, this will be shared in the center of a table. The ribs are separated and then each bone is crushed into so many little squares – faster to cook, requiring less fuel, and easier to share." https://www.thecleaverquarterly.com/stories/the-long-hot-simmer monthly 0.5 2016-12-23 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1481657722895-IGLHBOVMOCBQX1AXA6YA/dumplings+hold+up+half+the+sky.jpg HOME - Mully Xmas And A Happy New Beer https://www.thecleaverquarterly.com/stories/choose-your-own-dumpling monthly 0.5 2016-11-29 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1480443484685-AAWZTBQOR3RDD2N39L9Z/dumpling-tee-dumplings-you-never-eat.jpg HOME - Choose Your Own Dumpling https://www.thecleaverquarterly.com/stories/qing-for-your-supper monthly 0.5 2016-11-21 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477430840392-PQQFR9K6DW7NW3IT3VUB/image-asset.jpeg HOME - Qing for Your Supper Heathen tribesmen swear by the flesh of wild horses, although the relentless pursuit of these breeds by Kalmyk gourmands has left the remaining herds a wary and skittish quarry. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477423858180-D2V6H1JINH8EC03AVS7V/image-asset.jpeg HOME - Qing for Your Supper Money changers at the international bazaar base their exchanges on a coinage of wild rhubarb root. For the best rates, visit in autumn when the Mongol foragers arrive at market with their seasonal haul of the dried root, sliced thin and hollowed out in the shape of Chinese tongbao coins. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477380617226-FLKHTZ8279QYH40KD188/image-asset.jpeg HOME - Qing for Your Supper Pro tip for shoestring travelers: Lace the ubiquitous tongbao coins on your (ahem) shoestring, or any other loop of cheap twine. One coin will buy a cup of hot tea, a pipeful of tobacco, or a shot of brandy from a street side pushcart. With three, you can purchase a modest meal. photo by Jean-Michel Moullec https://www.thecleaverquarterly.com/stories/vendor-bender monthly 0.5 2016-10-27 https://www.thecleaverquarterly.com/stories/tracing-the-teoswa monthly 0.5 2017-01-05 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476905600968-RW418JWO2ZOQQ0QV2M0Z/image-asset.jpeg HOME - Tracing the Teoswa Rice noodle roll with egg, shrimp, ground pork, lettuce, bean sprouts, carrot, and preserved turnip https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476905641076-ED5ZNE3UZB20FMEX1JB7/image-asset.jpeg HOME - Tracing the Teoswa Teoswa beef hotpot broth is cleanly flavored, with few spices added https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476905661874-P3UU5Q120PUNDDLIGPAZ/image-asset.jpeg HOME - Tracing the Teoswa Fresh seafood on display at Swatow restaurant. Diners order their meals by selecting raw items and specifying cooking method https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476905755367-I5PZU9HLLMQHA5DGELI0/image-asset.jpeg HOME - Tracing the Teoswa Fresh seafood on display at Swatow restaurant. Diners order their meals by selecting raw items and specifying cooking method https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476905792351-00847QCPB7EZZ9BG2PWB/image-asset.jpeg HOME - Tracing the Teoswa Raw beef, including Teoswa's famous beef meatballs, at a beef hotpot restaurant. Teoswa-style hotpot requires fresh (not aged) beef https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476905814326-C1CCJCBU0AVR52FDBP1L/image-asset.jpeg HOME - Tracing the Teoswa Offal soup with Chinese motherwort https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476905850944-DPOY4XRGOJB988UIB8WH/image-asset.jpeg HOME - Tracing the Teoswa Shrimp topped with scallion and minced garlic https://www.thecleaverquarterly.com/stories/goodnightshade monthly 0.5 2016-10-27 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476733623473-VHQ5NM0V1B9NWEYORKAU/image-asset.jpeg HOME - Good Nightshade https://www.thecleaverquarterly.com/stories/authentic-beijing-tacos monthly 0.5 2017-06-23 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1475773425294-HB1EVSO2F4UVB4ZH9TJ3/006e-copy.jpg HOME - Authentic Beijing Tacos https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1475773357630-LZM9TWSJ9SB603JG7R56/009e-narrow2.jpg HOME - Authentic Beijing Tacos https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1475773359898-E1HRDHJE8EVUAP9TOKBW/011-narrow2.jpg HOME - Authentic Beijing Tacos https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476986094501-GWE6CHWSUKGHYONBTKSA/DSC01094-copy-SAT.jpg HOME - Authentic Beijing Tacos https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476986089180-5PV03A11JW5FABPHKKD2/DSC01100-copySAT.jpg HOME - Authentic Beijing Tacos https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476986089540-JDZRTSQZLHAVM647WWKB/DSC01101-copySAT.jpg HOME - Authentic Beijing Tacos https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1475773962414-0WOTY54J0MKXROLT3CHM/image-asset.jpeg HOME - Authentic Beijing Tacos https://www.thecleaverquarterly.com/stories/category/LANGUAGE 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monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Peking monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Timmy+Chan%27s monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/egg+tarts monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Indian+Hakka+noodles monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/fried+rice monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/report monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+Exclusion+Act monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+desserts monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Caribbean monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/cookbooks monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/spicy+chinese+food monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+sweets monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Swatow monthly 0.5 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0.5 https://www.thecleaverquarterly.com/stories/tag/biographies monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/cured+meats monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Lake+Baiyangdian monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Alyce+and+Theodore+Char monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/social+distancing monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/salted+egg+yolk monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+food+in+the+midwest monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/night+market monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Sino-Indian+cuisine monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/%E6%99%AE%E6%B4%B1%E8%8C%B6 monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/mutton monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/stew+eggs monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chino+Bandido monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+food+in+the+cold+war monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+food+feuds monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/fermented+black+beans monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/chicago+fat+rice monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/rhubarb monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/pork+chop+bun monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/paocai monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/%E8%98%BF%E8%94%94%E7%B3%95 monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/cold monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Herb+Tam monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/bitter monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Tim+Hayward monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Russia monthly 0.5 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0.5 https://www.thecleaverquarterly.com/stories/tag/Hou+Ji monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/qingming monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/expert+witness monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/banquets monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/peanut+brittle monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+fusion monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/raw+Chinese+food monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Pixian+county monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/winter monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+supermarket monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/raw+food monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/Chinese+pakoras monthly 0.5 https://www.thecleaverquarterly.com/stories/tag/disanxian monthly 0.5 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https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576568748-0FWL6S9UL1BKU541FFNZ/TCQ1.jpg Magazine covers - The Cleaver Quarterly One Things you learn from issue one How to make good tea taste like old boots. What sides to serve with roast locust. The most palatable protein in the People's Liberation Army M.R.E. meal set (hint: yak jerky). Where to find the best doggone Chinese takeout in Springfield, Missouri. How a legendary cleaverman once carved a thousand oxen without losing the edge on his trusty blade. The secret to perfectly plump Hakka rice dumplings. The difference between homestyle sesame paste and the cheap slop they serve in restaurants. Two sides of an intractable dispute at the heart of Dragon Boat Festival: sweet or savory zongzi? How to turn a can of Pabst Blue Ribbon into medicinal Sichuanese lager. Featured contributors Carolyn Phillips, Lichia Liu, Scott Seligman, Nick Otto https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576568748-0FWL6S9UL1BKU541FFNZ/TCQ1.jpg Magazine covers - The Cleaver Quarterly One Things you learn from issue one How to make good tea taste like old boots. What sides to serve with roast locust. The most palatable protein in the People's Liberation Army M.R.E. meal set (hint: yak jerky). Where to find the best doggone Chinese takeout in Springfield, Missouri. How a legendary cleaverman once carved a thousand oxen without losing the edge on his trusty blade. The secret to perfectly plump Hakka rice dumplings. The difference between homestyle sesame paste and the cheap slop they serve in restaurants. Two sides of an intractable dispute at the heart of Dragon Boat Festival: sweet or savory zongzi? How to turn a can of Pabst Blue Ribbon into medicinal Sichuanese lager. Featured contributors Carolyn Phillips, Lichia Liu, Scott Seligman, Nick Otto https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576568613-ZS9F5L7T8VBADGJ3F9SJ/TCQ2.jpg Magazine covers - The Cleaver Quarterly Two Things you learn from issue two What goes in a Hakka Turducken (hint: ginseng stuffed in a sparrow, stuffed in a pigeon, stuffed in a pullet, stuffed in a puppy, stuffed in a pig stomach). The appropriate chaser for a celebratory bowl of fresh pig's blood. How curdled yoghurt looks after a shepherd in Inner Mongolia dries it on the roof of his yurt. Kublai Khan's philosophy on vegetables. How to start a knife fight on a Tajik feast day. Where to get good African stew in Guangzhou. Which U.S. state has the most Chinese restaurants per capita. An evolutionary theory to explain loempia, humongous Dutch-Chinese spring rolls. Featured contributors Fuchsia Dunlop, Fiona Reilly, Sue Zhou, Nick Jumara, Jessie Levene https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576568999-T3D2PDGEWAVSBPUZS0E5/TCQ3.jpg Magazine covers - The Cleaver Quarterly Three Things you'll learn from issue three Best dining practices on long distance train rides across mainland China. Eleven verbs that mean "cut." How to pick between fried dumplings, steamed dumplings, soup dumplings, boiled dumplings and more. A Chinese granny's eating tips on how to survive past ninety. How baozi adapt to international palates from Toronto to Tel Aviv. An appreciation for vintage enamelware. The key to the mystery of the three-headed duck soup. Why Yunnan gourmands insist on eating poisonous mushrooms, plus eighteen more culinary oddities from Yunnan cuisine. The story behind that ding-a-ling-a-ling Chinatown font. What resentments develop when an intrepid laowai decides to zuo yuezi, to live a week on a traditional postpartum diet for new mothers, for no good reason at all. A killer recipe for a hot buckwheat tea toddy. Featured contributors Des Bishop, Annabel Jackson, Charlie Stein, Cedric Yeh https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576569786-KLSGCZ23TQUKF5MU7LO8/TCQ4.jpg Magazine covers - The Cleaver Quarterly Four Things you'll learn from issue four How Marco Polo turned a plate of Gansu-style "twisted fish" into trofie al pesto. Why a remote county in western China celebrates an American politician by eating honeydew melons. How a comic book artist viewed the last days of a Hong Kong street market. What happens when a Beijing graffiti collective takes on rising pork prices. Thirteen ways to cook eggs. The poundage of a record-breaking rice dumpling. Why the Canadian Embassy's Beaver Liaison Officer (seriously) refers to Suzhou as "Soupzhou." How to substitute for unavailable ingredients when cooking Chinese in the West Indies (hint: think mojo criollo and caramelized brown sugar). What to feed your ancestors on Tomb Sweeping Festival. Featured contributors Linda Lau Anusasananan, Gabriella Zanzanaini, Taylor Holliday, Lance Crayon, Brian Evans, Jonathan Jay Lee https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576569773-I50ZX5NZI5II3LO9OUKS/TCQ5.jpg Magazine covers - The Cleaver Quarterly Five Things you'll learn from issue five The origin story of a longstanding Mexican-Chinese greasy spoon. Grandma's best Hakka food recipes. What HBO's "The Wire" teaches us about Chinese food. How a Chicago chef resurrected a nearly extinct style of colonial Macanese food. A taxonomy of xiao long bao. Seven classic Chinese breakfast meals. A recipe for Cantonese bone broth. The secret ingredient at the best Chinese restaurant in mid-century Honolulu. The funkiest street foods in China (hint: it's a toss-up between spicy rabbit heads and dry-rubbed gator skin). How to mix a baijiu cocktail. Featured contributors Cathy Erway, Georgia Freedman, Matt Gross, Frank Kasell https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576570657-H7O35VSWF1X8329VKWXT/TCQ6.jpg Magazine covers - The Cleaver Quarterly Six Things you'll learn in issue six Why the Mandarin word for "tomato" translates literally to "barbarian eggplant," plus other etymological curiosities. What the bit of red ribbon tied around the neck of a Kweichow Moutai bottle is actually good for. How to love baijiu. The strange history of the New England chow mein sandwich. What time the best jianbing stall in Tianjin opens for breakfast. How a Scottish botanist stole the secrets of Chinese tea cultivation from the Empire of the Great Qing. The long path of the 1769 summer harvest from the tea terraces of Fujian to the Boston Tea Party. Also, Thomas Jefferson's favorite Chinese green tea. Featured contributors Anne Mendelson, Derek Sandhaus, Alfreda Murck https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576570732-QZYPEXYR0OL2D37HDUIZ/TCQ7.jpg Magazine covers - The Cleaver Quarterly Seven Things you’ll learn from issue seven How to grill an egg Uyghur-style. The challenges of living with a professional barehanded stir-fry stunt chef. Why Western-trained chefs marvel at Chinese wok masters. The rise and fall of vintage Chinese sodas (top flavors: hawthorn, blackcurrant, birch sap, chrysanthemum, osmanthus flower). A cocktail recipe inspired by Beijing hutong weasels. How a Song Dynasty street food vendor invented youtiao as a culinary act of political protest. How two adventurous chefs turned China's polar research station into the hottest Chinese restaurant in Antarctica. What to order on a Tang Dynasty date night (hint: carp tail and orangutan lips). Featured contributors Andrew Leonard, Christina Chung, Kathi Maio https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576571202-UEZ0UDZ0ED27MU3IDBBE/TCQ8.jpg Magazine covers - The Cleaver Quarterly Eight Things you’ll learn from issue eight How one foodie's visit to her local farmer's market stirred awake memories of a family legacy from colonial Shanghai. Why medieval Turks ate their macaroni with chopsticks. Imaginary recipes for mythical proteins. A simple takeout test to find the best egg rolls in town. How a humble pepper-taro stew from wartime China earned the name "Scorched Earth War Of Resistance." Ezra Pound's go-to Chinese spot in 1930s London. A 250-year-old ginseng teacake recipe fit for an emperor. The trouble with translating Chinese dish names into English. The next best thing to a dragon sandwich (hint: go to Hebei and ask for the donkey burger). Featured contributors Kian Lam Kho, Dianne Jacob, Paul French https://www.thecleaverquarterly.com/vendor-bender daily 0.75 2016-11-17 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736558947-TLVE7RXPZBEY9O4ANY2G/tapei7set3.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736558947-TLVE7RXPZBEY9O4ANY2G/tapei7set3.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476735444538-3V8FZJMUY5UD5P042V2N/IMG_6585-BW.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736530453-SUF7QYB3CLA8EJTNT7P6/IMG_6209sm.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736597506-211F0V0J3HUSP0L2QYC1/tapei12set05.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736550919-SK9J4SKRWEB343GJIUTW/tapei1set06.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736563162-XWCX5484GTZF4P6TJ2WV/tapei9set10sm.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736556234-HFWAFMBJTZ0PXI4OEEYS/tapei3set07sm.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736538810-39O41FKYP0Q919NBLDHD/IMG_6614sm.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476984076091-LNYV2NQN3F6W7EBTGRMO/IMG_6585sm.jpg Vendor Bender https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476736546942-Z66DCWXI28ENMDI659AV/IMG_6621sm.jpg Vendor Bender https://www.thecleaverquarterly.com/dumplings daily 0.75 2016-11-24 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396325267-SYCS5TU52YUNT4LNBWSB/siumai+-+Alpha+Flickr.jpg Dumplings - siumai 烧卖 In the dim sum parlors of southern China, siumai are juicy pork-and-shrimp meatballs that wear the thinnest of yellow skins like a shrug and are crowned with crab roe or a whole prawn. But their Hong Kong street cousins are filled with snowy-white fish paste and sold five to a skewer. Up north, dumplings bearing the same name (Mandarin: shaomai) sport a wrapping style best described as “makeshift sack.” Inner Mongolia makes a claim as the homeland of shaomai, with a mutton forcemeat and enough floppy wrapper on top that it can be snipped and styled into flower petals. Finally, the shaomai found in and around Shanghai is filled with greased glutinous rice. photo by Alpha (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396325267-SYCS5TU52YUNT4LNBWSB/siumai+-+Alpha+Flickr.jpg Dumplings - siumai 烧卖 In the dim sum parlors of southern China, siumai are juicy pork-and-shrimp meatballs that wear the thinnest of yellow skins like a shrug and are crowned with crab roe or a whole prawn. But their Hong Kong street cousins are filled with snowy-white fish paste and sold five to a skewer. Up north, dumplings bearing the same name (Mandarin: shaomai) sport a wrapping style best described as “makeshift sack.” Inner Mongolia makes a claim as the homeland of shaomai, with a mutton forcemeat and enough floppy wrapper on top that it can be snipped and styled into flower petals. Finally, the shaomai found in and around Shanghai is filled with greased glutinous rice. photo by Alpha (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396307951-MN9EN0WPQ3ZJ79XD9NJO/Chiuchow+fun+gor+-+stu_spivack+Flickr.jpg Dumplings - Chiuchow fun gor 潮州粉果 Purists can have their har gow; those who get bored easily are more likely to appreciate the kitchen-sink approach of this dumpling from eastern Guangdong. The filling can include dried shrimp, chopped peanuts, dried radish, garlic chives, mushrooms, cilantro and jicama – bringing together crunchy, yielding and stringy chews in every bite. The mouthfeel fun of fun gor extends to the highly elastic skin (made from wheat and tapioca starch), and its rubbery frill. photo by stu_spivack (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396327236-9DU6L123MJCF1KBRY4JN/wonton+soup+-+Jeffery+Loo+Flickr.jpg Dumplings - yuntun 云吞 Yuntun are better known by their Cantonese name, wonton. Their name translates to “swallowing clouds,” and they do look the part — but it’s just as useful to think of them as comets: small head, long tail. A pinch of meat is cinched shut while leaving ample amounts of wrapper, which billows like nimbus clouds once the dumplings have been boiled in broth. The wonton’s tininess also makes them more delicate and ephemeral in the mouth. photo by Jeffery Loo (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396330279-W94G1PITQIWBW5AL25OI/wu+gok+-+Meng+He+Flickr.jpg Dumplings - wu gok 芋角 Texturally profound, and much in demand at yum cha, wu gok—literally “taro dumpling”—deserve to be better known, if only because they look like Seinfeld’s Kramer in dumpling form. The crazed frizz of the outer layer is what results when the “dough” of mashed taro meets boiling oil. The top layer fries itself silly while the inner layer remains creamy and soft, protecting the pork parcels within. Warning: That taro paste is a powerful insulator, and the core filling can easily reach tongue-scalding temperatures. photo by Meng He (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396318586-7FB9M1VX8A5LOYNEOI37/jiandui+-+Alpha+Flickr.jpg Dumplings - jiandui 煎堆 These bronzed spheres, airily half-hollow and carpeted with sesame seeds, are a staple on dim sum tables and at Chinese bakeries across the world. The crisp-chewy layer of glutinous rice hides a cavern of sweet sludge (either lotus seed or red bean). This snack can be traced back to Xi’an’s glory days as the capital of the Tang Dynasty. In China’s south, they’re known as jeen doy (“fried pile”), but up north they’re better known as matuan (“sesame mass”) or maqiu (“sesame ball”). photo by Alpha (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396334985-9EX0VZAA63SFQEZBJ4BK/zhengjiao+-+Eugene+Kim+Flickr.jpg Dumplings - zhengjiao 蒸饺 Their name may be generic (“steamed dumpling”), but don’t dismiss them as boring. First of all, the most elaborately pleated dumplings are always steamed, because frying would destroy delicate filigrees and boiling can lead to sagging and breakage. Secondly, the zhengjiao shape even takes the mode of preparation into account; crescents fit well in a round steamer. Finally, steamed dumplings are even healthier than boiled dumplings, because nutrients stay inside the wrapper instead of leaching into the water. But zhengjiao do get rubbery fast once they cool – all the more reason to gobble them up as fast as you can. photo by Eugene Kim (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396312194-SFWF57LJLQDQMSLWQ8M4/gow+choy+gau+-+Alpha+Flickr.jpg Dumplings - gow choy gau 韭菜饺 In this dumpling, diced shrimp play second fiddle to chives, whose fresh hue peeks through the chewy translucent wrapper. The use of chives in Cantonese dim sum is unusual. Though the herb is an extremely common ingredient for dumpling fillings in northern China, their pungency can be a bit off-putting to southerners (especially as Chinese chives are more garlicky than regular chives). Still, in gow choy gau, that intense herbiness only brings out the natural sweetness of the shrimp. photo by Alpha (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396312077-WTL536QUAGYHZJFSQMNE/guantangbao+-+Philip+Lai+Flickr.jpg Dumplings - guantangbao 灌汤包 This one’s for the slurpers (and anybody with nostalgia for Capri-Sun). Native to Jiangsu province, these giant versions of xiaolongbao each occupy an entire bamboo steamer (about the circumference of a large coffee mug). Into the dime-sized “eye” of the topknot is poked a straw, through which one proceeds to drink up the hot liquid. One can only imagine the ratio of pork to aspic in the filling – the latter, of course, being the thing that melts into soup during the steaming process. Given the size of these dumplings, the dough wrapper is far from delicate; in fact, guantangbao skins tend to be as leathery as a catcher’s mitt, but no matter, as it’s all just a delivery system for the soup. photo by Philip Lai (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396313494-5IRKGWE4RLI8EUK26P7R/guotie+-+Fan+Yang+Flickr.jpg Dumplings - guotie 锅贴 Northerners say that proper potstickers should always be long, straight, and open on both ends, rather than crimped closed in the crescent shape of most other jianjiao (pan-fried dumplings). They are called guotie in Mandarin, but many Westerners know the dumplings by their Cantonese transliteration, wor tip. In the Boston area, potstickers are synonymous with “Peking ravioli,” thanks to the decision of chef-restaurateur Joyce Chen in 1958 to rename them on the menu of her restaurant, located in an Italian neighborhood in Cambridge, Massachusetts. photo by Fan Yang (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396313624-BTMMZCSMWK73TEYN1KE8/ham+shui+gok+-+See-ming+Lee+Flickr.jpg Dumplings - ham shui gok The secret to these chewy pork croquettes — staples of Cantonese dim sum — is in the flour. Some swear by potato starch, but any combination of thicker flours (glutinous rice, for instance) works for perfect deep-frying. These egg-shaped dumplings are often egg-sized, with a tender-crisp crust giving way to a chewy mantel and succulent pork core. photo by See-ming Lee (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396308888-6CMDMVRRRT500ZSHAE47/dalian+huoshao+-+LWYang+Flickr.jpg Dumplings - dalian huoshao 褡裢火烧 The origins of most dumplings are lost to misty time, but we know the exact circumstances of the birth of dalian huoshao: in 1876, at Beijing’s most bustling bazaar, as an accompaniment for hot-and-sour soup. The bookmark-length dumplings are named after an old-fashioned carry-all known as a dalian. What’s that? Imagine rolling up your valuables in a long bag that lies flat enough to drape over one shoulder. Now imagine that your dearest possession is minced pork (tenderized by freezing both pre-mince and post-marinade), that the bag is made from wheat flour, and that the end flaps are snugly folded up and fried into place. photo by LWYang (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396325174-XZM9MTRAJJ0AS1OPE1SU/shengjian+mantou+-+kattebelletje+Flickr.jpg Dumplings - shengjian mantou 生煎馒头 In any dumpling tournament, the shengjian mantou (or shengjian bao, as they are known outside of Shanghai) should be a finalist. Above, it’s a steamed bun; below, it’s crisped to perfection. This popular Shanghainese breakfast is essentially crunchy xiaolongbao; the secret to the pork filling is a liberal application of Shaoxing wine. Rookies often err by popping the entire dumpling in their mouths or biting it clean in half, resulting in burnt palates, soup scorches and howls of laughter. Nibble a vent for the steam and slurp the soup first to look like a pro. photo by kattebelletje (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396315914-6Z5BEDEE3VQEA3IM845C/har+gow+-+Gideon+Tsang+Flickr.jpg Dumplings - har gow 虾饺 The deceptive simplicity of har gow (Cantonese for “shrimp dumpling”) makes it the ideal skill test for a dim sum chef. Can he roll out the dough – made with the same tapioca starch that gives boba pearls their tensile strength – thin enough to showcase the fresh pink shrimp inside? Might he keep the crustacean plump with a brief soak in a baking soda solution? Will he include diced bamboo for textural contrast? How’s his pleating game? These dim sum are so iconic that Puma collaborated with Hypebeast in 2013 on a sneaker that “features a subtle shrimp camo beneath a thin translucent layer, mimicking the wrapper skin of a Har Gao.” photo by Gideon Tsang (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396316182-2SZ3RADHEK8X1BX2ZGAK/hongyou+chaoshou+-+Philip+Lai+Flickr.jpg Dumplings - chaoshou 抄手 Chaoshou (literally, “folded hands”) are essentially Sichuan wonton. The thin-skinned pork dumplings are often served in a tangy, numbing, peppery puddle of hongyou (red oil), but there’s no shame in opting to enjoy them in qingtang (clear broth) with a few sprigs of a leafy green and lots of cilantro. photo by Philip Lai (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396319103-CWA0Z1NN0P855G2M2ZGP/jianjiao+-+kattebelletje+Flickr.jpg Dumplings - jianjiao 煎饺 Chinese fried dumplings are traditionally served “bottoms up” because inverting from the pan makes for easy plating, but also to show off the properly browned base that comes from using the shuijian (“water frying”) method. After the raw dumplings have been sizzled golden in oil, a bowlful of water is poured into the pan. The hot water cooks the filling inside and steams the dough, then boils off to reveal dumplings linked by a fried latticework of oil and residual flour. When done correctly, it looks like an golden doily. photo by kattebelletje (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396320350-JMNM2PH76CKTZEYRLZXN/jiaozi+-+kattebelletje+Flickr..jpg Dumplings - shuijiao 水饺 When is a wonton wont to not be a wonton at all? When it’s shuijiao! These dumplings are basically beached wontons, served out of soup but still as floppy and flimsy as ever. The fillings are limited only by one’s imagination. At Baoyuan Dumpling House in Beijing, the most popular fillings run the full gamut of textures: shrimp/cucumber, purple cabbage/ground pork/bean sprouts/crisped rice, and eggplant/egg/rice vermicelli/chillis. photo by kattebelletje (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396320688-L3G7HMDZUJSBGOJS4SCJ/jiucai+hezi+-+Alpha+Flickr.jpg Dumplings - jiucai hezi 韭菜盒子 The name of this popular northern snack translates literally as “chive box,” but their shape is more akin to that of a turnover. A wheat dough is made with hot water (to keep the gluten relatively quiescent); chopped chives are quickly stir-fried with scrambled eggs and rice vermicelli; the dough is rolled out, filled, folded over, and rope-edged; and the whole thing is slapped onto a big clamshell griddle to crisp the dough. The size of jiucai hezi can range from that of an empanada to a calzone. photo by Alpha (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396336155-RZTOBIWQNBEDUHUEJUBW/zongzi+southern+-+song+zhen+Flickr.jpg Dumplings - southern-style zongzi 南方粽子 Why are zongzi sometimes called Chinese tamales? Because both foods consist of various fillings encased in grain, wrapped in a leaf and steamed; both are also strongly associated with a particular festival, as they were traditionally too labor-intensive to make on a regular basis. (Zongzi are synonymous with the Dragon Boat Festival, a commemoration of the ancient poet-statesman Qu Yuan, whose suicide by drowning supposedly prompted grieving villagers to toss leaf-wrapped rice clumps into the river.) Southerners like their zongzi savory; typical fillings include fatty pork, chestnut, dried shrimp, mushroom and salted duck egg. photo by song zhen (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479828207922-72WDA0MLZ3NAAMIIBRK3/zongzi+northern+-+inquartanorth+Flickr+%28590x600%29.jpg Dumplings - northern-style zongzi 北方粽子 Northerners celebrate the Dragon Boat Festival by eating zongzi with sweet fillings such as red bean or jujube paste. In some places, the tradition is to make fillingless sticky rice dumplings and dip them in sugar. Every year, the salty vs. sweet battle rages anew online between China’s netizens. In 2007, China Daily reported on a two-meter long zongzi made from 150 kilograms of glutinous rice and 50 kilograms of red dates. Any pride awakened in sweet-zongzi partisans by this feat must surely have been dwarfed by their jubilation in 2013 when Chinese taikonauts on the Shenzhou-10 space capsule dined on red-bean zongzi. photo by inquartanorth (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396321671-UHJ3HUYCD05HBSBY2SW1/lo+mai+gai+-+Jason+Lam+Flickr.jpg Dumplings - lo mai gai 糯米鸡 Lo mai gai translates to “glutinous rice chicken” — and while sticky rice indeed plays a central role as the “wrapper,” the filling is rarely chicken alone. Look out for mushrooms, shrimp, or a golden nugget of salted egg yolk inside. Traditionally, these bundles are wrapped with a single lotus leaf, which imparts its distinctive fragrance to the rice. Though similar to zongzi, lo mai gai are distinguished by their filling (chicken), their shape (rectangular packets) and their availability (all year round). photo by Jason Lam (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396321807-6EDD62NGEU2DNBD8PSBH/momo+-+Ritesh+Man+Tamrakar+Flickr.jpg Dumplings - momo 西藏饺子 Ubiquitous in Tibet, these dumplings were traditionally filled with seasoned ground beef or yak meat, but nowadays you can find meat (beef, yak, mutton, pork, chicken), vegetable (cabbage, potato), and cheese (paneer or chhurpi) varieties. But everybody agrees that they must be eaten with the fiery red chili-garlic-ginger-cilantro sauce called sepen. Though momos are a staple at any festive occasion, for some families, the dumpling’s resemblance to a purse makes them inappropriate for the first day of Losar (Tibetan New Year); their closed shape is simply not auspicious at a time when the focus should be on openness and generosity. photo by Ritesh Man Tamrakar (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396323254-WEREQ39QZF0F6STPXXDQ/nangua+bing+-+Alpha+Flickr.jpg Dumplings - nangua bing 南瓜饼 Get your fresh hot beta-carotene here! These pumpkin cakes have a glutinous rice exterior, blistered crispy by a dunk in hot oil; inside, red bean paste awaits. In China, the nangua (“southern gourd”) that’s mashed into the dough – lending its earthy autumnal sweetness and coloring – is as likely to be a green-skinned kabocha or other orange-fleshed squash than the jack-o’-lantern gourds familiar to Americans. photo by Alpha (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396324138-5KSXTK7WZFHEG1AUPVPT/shanghai+big+wonton+-+inquartanorth+Flickr+%28522x600%29.jpg Dumplings - Shanghai wonton 上海大馅馄饨 True Shanghai wonton look like tortellini but are built like a tank, engineered to contain the maximum volume of filling. A single one will weigh down your spoon. At dedicated wonton shops, the number of fillings can run into the dozens, but the classic Shanghainese filling is minced pork mixed with the delicate wild green known as shepherd’s purse. They’re available for breakfast, but viable for dinner. photo by inquartanorth (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396324322-UOUL8QSRXZ0PU2J2ZDID/Shanghai+xiaolongbao+-+kattebelletje+Flickr.jpg Dumplings - xiaolongbao 小笼包 Why do XLB, as all the cool kids call them, inspire such fierce obsession? Because they involve a ritual. They are among the few foods with “grapple factor” that hold diners at bay not with shells or bones or rinds but with terrifying heat. Some diners advocate a preemptive slurping of the soup while others advise cooling one’s heels until the entire dumpling can be popped into the mouth, soup-and-all. In Shanghai, the pork is often cut with luxurious crab roe; a few shops even sell a 100% crabmeat and roe dumpling that has no structural integrity whatsoever. photo by kattebelletje (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396326849-CRWWKEIFV1QR9WTOVFOY/tangyuan+-+Joy+Flickr.jpg Dumplings - tangyuan 汤圆 Southern-style tangyuan (literally, “soup spheres”) start off like most other dumplings – a filling is tucked inside a soft dough and sealed – but then it’s rolled into a ball between the palms. Black sesame is the most common filling, with red bean, jujube and peanut also traditional favorites, but supermarket freezer sections now feature tangyuan filled with chocolate, mango, blueberry, pineapple, rose, etc. Boiling turns the wrapper into a tender and gluey skin; the slightest tear unleashes a fast-oozing flood of sugary filling. Tangyuan are usually served in hot water or sweet broth, but in some Guizhou restaurants, it’s become a trend to serve these dessert balls stir-fried with pickled vegetables. photo by Joy (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396332769-CT67J0Y8XKU8UNC0PL8T/yuanxiao+-+annilove+Flickr.jpg Dumplings - yuanxiao 元宵 Yuanxiao is the northern way of referring to sweet soup dumplings, especially those eaten on the 15th day of the Lunar New Year, which marks the official end of the Spring Festival period. Unlike their southern counterparts (tangyuan), though, yuanxiao snowball into existence. They begin as chunks of filling in big trays full of glutinous rice powder, tumbling about as they accumulate mass. Regular dips into water create an adhesive surface for each new layer of powder. The process works like an old-school 3D printer, resulting in all manner of elaborate colors, patterns, and even rippling effects that would make Willy Wonka giddy. photo by annilove (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479829270708-9G1F12DJOV7N0PWHUG7P/yau+gok+-+Ellen+Leou+HK+Cookery+Flickr.jpg Dumplings - yau gok For many Cantonese folks, nothing says Chinese New Year like a platter stacked high with these crunchy little purse-shaped dumplings: a snack to welcome all the family and friends who make their visits in the auspicious first few days of the year. The filling tends to be a sweet mix of peanut, sesame, and coconut. photo by Ellen Leou (thehongkongcookery.com) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396310828-HR9FZZUFXFTFVUZZONR5/fried+wontons+-+Amy+Ross+Flickr.jpg Dumplings - fried wonton 炸馄饨 In Cantonese cuisine, if a raw wrapped wonton does not end up in a pot of boiling water (i.e. wonton soup), then it’s destined for the deep fryer, after which it gets smothered with sweet-and-sour sauce. In the latter form, they became wildly popular as an appetizer in Chinese restaurants abroad. Strangely, “deep-fried wonton” sometimes can refer simply to the crisp wrappers — a chip for dipping rather than a traditional filled dumpling. photo by Amy Ross (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479828670271-XBY2R00TTCSX3KB3JQ48/zhajiao+-+Juan+Carlos+Madrigal+Flickr.jpg Dumplings - zhajiao 炸饺 Given their generic name (“fried dumpling”), these would seem to be identical to fried wonton. However, whereas the latter tend to be folded to feature miles of crunchy wrapper, zhajiao have a dorsal fin and a meatier payload. photo by Juan Carlos Madrigal (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479396309380-WNQZZ8HVO3I9485PY0MK/crab+rangoon+-+jeffreyw+Flickr.jpg Dumplings - crab rangoon This snack – a wonton casing filled with piquant cream cheese and something that may or not be real crab – has a real whodunit of an origin story. Was it invented for the St. Louis World Fair in 1904? Was it the bastard child of the British occupation of Burma? Most people credit its invention to Victor Bergeron of Trader Vic’s restaurant, where they have been on the classic tiki menu since 1956. It’s so beloved in the US that it has its own designated day. Celebrate National Crab Rangoon Day (February 13) by getting your sweet-and-sour sauce ready. photo by jeffreyw (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479827672643-080L017A6PW396C7J09A/ye_er_ba_-_inquartanorth_Flickr_%28600x534%29.jpg Dumplings - ye’er ba 叶儿粑 These are Sichuan’s version of the filled mochi chews that appear every Tomb-Sweeping Festival; they were tweaked and renamed “leaf rice mounds” in 1940 at the city’s Tianzhai Snack Bar. Ye'er ba filling can be either sweet (bean paste) or savory (pork and preserved mustard greens), but the ball of glutinous rice dough is always loosely wrapped in a leaf (tangerine, plantain, bamboo, or lotus) before being steamed. This serves two purposes: to infuse the pounded rice with flavor, and to keep these highly adhesive dumplings from gluing themselves to the steamer (or your fingers). photo by inquartanorth (Flickr) https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1479828851453-B9M5C7EVXX2SY4SM0NTO/danjiao+-+airplangs+Instagram.jpg Dumplings - danjiao 蛋饺 These egg-skin dumplings are made in a metal soup ladle, held directly over a low burner flame. A dab of ground meat suffices for the filling – the wrapper is the real star. Beat an egg, pour it into the ladle and let the tiny omelet form; when the edges have set but the center is still moist, place the raw meat, then fold the egg crepe over. Extract carefully. Re-oil the ladle and repeat. (Once you master timing, you can work on symmetry.) Interestingly, these high-maintenance creations are typically used as a supporting player in festive soups or ensemble claypots. photo by airplangs (Instagram) https://www.thecleaverquarterly.com/the-illustrated-wok daily 0.75 2017-12-01 https://www.thecleaverquarterly.com/the-illustrated-wok/ob4nya6ssxiud87tiwwyn1we3w2yri monthly 0.5 2017-12-01 https://www.thecleaverquarterly.com/the-illustrated-wok/chinese-food-gift-guide monthly 0.5 2017-12-01 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512140904589-L2YV5XOFG7RF3NQ6LY4O/chinese+spices+wall+poster.jpg BOOK - Chinese Food Gift Guide - Chinese Spices Wall Art This botanical spice index by London-based illustrator and former chef Liv Wan depicts 14 adorably plump Chinese seasonings – fronds, buds, berries and all. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512141079889-57K8OP3KKSNEQ2S8FTSF/dim-sum-field-guide.jpg BOOK - Chinese Food Gift Guide - Dim Sum Field Guide The almost-pocket-size dim sum taxonomy, written and illustrated by the incomparable Carolyn Phillips, covers everything from the nesting habits of steamed dumplings (“found in groupings of six or more in a medium-size bamboo steamer basket”) to the texture of blanched goose intestines (“fluttery pieces of edible silk”). https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512149706646-BLE22266VYX09RGQP5VQ/plastered+doufunao.png BOOK - Chinese Food Gift Guide - Beijing Breakfast Tee What’s better than a cup of hot 豆腐脑 doufu nao on a cold morning? That, pronounced in a lazy Beijinger drawl. This Plastered t-shirt garnishes the classic northern slurpable with the capital city’s favorite syllable, 儿, which sounds like talking with a stick between your teeth, and reduces doufu nao to something like “dourroonarrr.” https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512140761934-7Z0SR0H2TB699H8T739T/TIW-ad.jpg BOOK - Chinese Food Gift Guide https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512147917916-N9G7PM07ZR2AK1W5MPDC/mei+mei+sauce.jpg BOOK - Chinese Food Gift Guide - New England Chinese Gluten-Free Sauces The ubiquity of wheat-brewed soy sauce poses a challenge to gluten-free Chinese food lovers – a challenge accepted by the siblings behind Mei Mei, the family-owned Boston food truck and restaurant. Mei Mei’s gluten-free specialty sauces blend New England ingredients (apples, cranberries, maple syrup) into hoisin, sweet and sour, and ginger sauces. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512147720664-EVUKVEGQVXDFQI4M0FET/image-asset.jpeg BOOK - Chinese Food Gift Guide - Actual England Chinese Gluten-Free Sauces Meanwhile across the pond, the Manchester-based Sweet Mandarin offers a full line of Chinese-influenced sauces and rubs organized by overlapping categories of exclusion: gluten free, sugar free, nut free, dairy free, and onion-and-garlic free. And hey, these bottles would look great wrapped in a Pinyin Press Tea Towel ... https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512141278174-IVMQ1NE7SECF6KL3ZGYX/awong.jpg BOOK - Chinese Food Gift Guide - A. Wong: The Cookbook In the headnotes for the sous vide tea egg in A. Wong: The Cookbook, Chef Wong notes that guests at his London restaurant “often make the mistake of thinking our food is ‘fusion’ when it’s actually a refinement of classical Chinese cuisine.” Indeed, Wong’s recipes boast the rarefied virtuosity of a Michelin-starred kitchen, ballasted by generations of hard-earned experience. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512143450026-RNUZE1TESE7ABPXPCVCJ/dumpling-tee.jpg BOOK - Chinese Food Gift Guide https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512142459794-N254SHUIJZNVOTG11XPP/sunwukong-peaches.jpg BOOK - Chinese Food Gift Guide - Peaches of Immortality Cards Sun Wukong, a powerful monkey spirit and the original locavore, failed upward through the celestial bureaucracy until The Jade Emperor appointed him to a succulent sinecure as the caretaker of the heavenly peach orchard. Christina Chung’s illustration of the gallant Monkey King and his troop enjoying the once-in-nine-thousand-year peach harvest comes in canvas print or greeting card formats. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512142298049-G6V5VNUGFINZMYX4I77C/slippery-noodles.jpg BOOK - Chinese Food Gift Guide - Slippery Noodles Hsiang Ju Lin’s culinary sourcebook guides a reader through centuries of previously untranslated texts, pointing out the springs and tributaries that feed the cuisine we call Chinese. The connoisseurship of her sources goes so deep it fairly boggles the mind; this is a book with more than one recipe for boiled water. Lin invests most of her careful prose in the source material, which lends a rare majesty to her occasional authorial verdicts, such as her soliloquy on the preserved egg (皮蛋 pidan), pictured here. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512148755511-EG81018KRXUQUVB74FBX/dim+sum+postcards.png BOOK - Chinese Food Gift Guide - Dim Sum Postcards Gotamago’s postcard set gives an insider perspective on five dim sum favorites. If a mere five cards doesn’t scratch your itch, you may be interested in the 2018 dim sum wall calendar, featuring tearaway postcards for every month. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512141350821-6UPYTZS8997U36JCMBZ4/xo-sauce-is-for-lovers.jpg BOOK - Chinese Food Gift Guide - XO is for Lovers Tee Once upon a time in 1980s Hong Kong, a shnazzy hotel kitchen minced Jinhua ham with dried shrimp and scallops to create a luxurious, umami-rich condiment: XO sauce. The name references the “extra old” designation of aged cognacs, but if you ask us, nothing says hugs and kisses like flying pigs, scallop shells, and a pair of loving crustaceans. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512144230324-SAUZMYOFEG6R58RKUUTJ/tuo_cha_2012.jpg BOOK - Chinese Food Gift Guide - 2012 Pu’er Tuo Cha Don’t sleep on these large-tree Pu’er one hitters by 1001 Plateaus. Individually wrapped at five grams a pop, they’re perfectly sized for single serving brews, or for initiating friends and family into the ever-deepening mysteries of ripe Pu’er. https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1512144383865-GWA9ZLKB94ZBDO6TCPPK/Hakka-Cookbook.jpg BOOK - Chinese Food Gift Guide - The Hakka Cookbook More than a decade in the making, The Hakka Cookbook follows author Linda Lau Anusasanan as she retraces historical migration patterns in an attempt to answer the question of what it means to be Hakka. https://www.thecleaverquarterly.com/the-illustrated-wok/category/The+Illustrated+Wok monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/pu%27er+tuo+cha monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/pu%27erh+tuo+cha monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/dim+sum+calendar monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/linda+lau+anusasananan monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/chinese+food+guift+guide monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/slippery+noodles monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/the+hakka+cookbook monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/pu%27er monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/a.+wong monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/hsiang+ju+lin monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/chinese+food+cookbook monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/carolyn+phillips monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/dim+sum+postcards monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/chinese+food+gifts monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/xo+sauce monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/dim+sum monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/msg+free+chinese+food monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/gift+guide monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/chinese+food+cookbooks monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/all+under+heaven monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/chinese+food+novelty+gifts monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/chinese+food+presents monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/doufu+nao monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/chinese+spices monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/chinese+food+wall+art monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/pu%27erh monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/gluten+free+chinese+food monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/gluten+free+hoisin monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/dou+fu+nao monthly 0.5 https://www.thecleaverquarterly.com/the-illustrated-wok/tag/xo+sauce+is+for+lovers monthly 0.5 https://www.thecleaverquarterly.com/links-1 daily 0.75 2018-06-13 https://www.thecleaverquarterly.com/stockists daily 0.75 2018-06-15 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476368604650-021BEDH79YLUQX0DP7I3/vertical+line.png Stockists, West Hemisphere https://www.thecleaverquarterly.com/terms-of daily 0.75 2016-11-16 https://www.thecleaverquarterly.com/contact daily 0.75 2018-06-08 https://www.thecleaverquarterly.com/pitch daily 0.75 2017-01-31 https://www.thecleaverquarterly.com/stockists-asia-australia daily 0.75 2019-03-21 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1476378375972-GKLCJ4T52RW66H6GZVJE/image-asset.png Stockists, East Hemisphere https://www.thecleaverquarterly.com/magazine daily 0.75 2018-03-22 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576568748-0FWL6S9UL1BKU541FFNZ/TCQ1.jpg Magazine - The Cleaver Quarterly One Things you learn from issue one How to make good tea taste like old boots. What sides to serve with roast locust. The most palatable protein in the People's Liberation Army M.R.E. meal set (hint: yak jerky). Where to find the best doggone Chinese takeout in Springfield, Missouri. How a legendary cleaverman once carved a thousand oxen without losing the edge on his trusty blade. The secret to perfectly plump Hakka rice dumplings. The difference between homestyle sesame paste and the cheap slop they serve in restaurants. Two sides of an intractable dispute at the heart of Dragon Boat Festival: sweet or savory zongzi? How to turn a can of Pabst Blue Ribbon into medicinal Sichuanese lager. Featured contributors Carolyn Phillips, Lichia Liu, Scott Seligman, Nick Otto https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576568613-ZS9F5L7T8VBADGJ3F9SJ/TCQ2.jpg Magazine - The Cleaver Quarterly Two Things you learn from issue two What goes in a Hakka Turducken (hint: ginseng stuffed in a sparrow, stuffed in a pigeon, stuffed in a pullet, stuffed in a puppy, stuffed in a pig stomach). The appropriate chaser for a celebratory bowl of fresh pig's blood. How curdled yoghurt looks after a shepherd in Inner Mongolia dries it on the roof of his yurt. Kublai Khan's philosophy on vegetables. How to start a knife fight on a Tajik feast day. Where to get good African stew in Guangzhou. Which U.S. state has the most Chinese restaurants per capita. An evolutionary theory to explain loempia, humongous Dutch-Chinese spring rolls. Featured contributors Fuchsia Dunlop, Fiona Reilly, Sue Zhou, Nick Jumara, Jessie Levene https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576568999-T3D2PDGEWAVSBPUZS0E5/TCQ3.jpg Magazine - The Cleaver Quarterly Three Things you'll learn from issue three Best dining practices on long distance train rides across mainland China. Eleven verbs that mean "cut." How to pick between fried dumplings, steamed dumplings, soup dumplings, boiled dumplings and more. A Chinese granny's eating tips on how to survive past ninety. How baozi adapt to international palates from Toronto to Tel Aviv. An appreciation for vintage enamelware. The key to the mystery of the three-headed duck soup. Why Yunnan gourmands insist on eating poisonous mushrooms, plus eighteen more culinary oddities from Yunnan cuisine. The story behind that ding-a-ling-a-ling Chinatown font. What resentments develop when an intrepid laowai decides to zuo yuezi, to live a week on a traditional postpartum diet for new mothers, for no good reason at all. A killer recipe for a hot buckwheat tea toddy. Featured contributors Des Bishop, Annabel Jackson, Charlie Stein, Cedric Yeh https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576569786-KLSGCZ23TQUKF5MU7LO8/TCQ4.jpg Magazine - The Cleaver Quarterly Four Things you'll learn from issue four How Marco Polo turned a plate of Gansu-style "twisted fish" into trofie al pesto. Why a remote county in western China celebrates an American politician by eating honeydew melons. How a comic book artist viewed the last days of a Hong Kong street market. What happens when a Beijing graffiti collective takes on rising pork prices. Thirteen ways to cook eggs. The poundage of a record-breaking rice dumpling. Why the Canadian Embassy's Beaver Liaison Officer (seriously) refers to Suzhou as "Soupzhou." How to substitute for unavailable ingredients when cooking Chinese in the West Indies (hint: think mojo criollo and caramelized brown sugar). What to feed your ancestors on Tomb Sweeping Festival. Featured contributors Linda Lau Anusasananan, Gabriella Zanzanaini, Taylor Holliday, Lance Crayon, Brian Evans, Jonathan Jay Lee https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576569773-I50ZX5NZI5II3LO9OUKS/TCQ5.jpg Magazine - The Cleaver Quarterly Five Things you'll learn from issue five The origin story of a longstanding Mexican-Chinese greasy spoon. Grandma's best Hakka food recipes. What HBO's "The Wire" teaches us about Chinese food. How a Chicago chef resurrected a nearly extinct style of colonial Macanese food. A taxonomy of xiao long bao. Seven classic Chinese breakfast meals. A recipe for Cantonese bone broth. The secret ingredient at the best Chinese restaurant in mid-century Honolulu. The funkiest street foods in China (hint: it's a toss-up between spicy rabbit heads and dry-rubbed gator skin). How to mix a baijiu cocktail. Featured contributors Cathy Erway, Georgia Freedman, Matt Gross, Frank Kasell https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576570657-H7O35VSWF1X8329VKWXT/TCQ6.jpg Magazine - The Cleaver Quarterly Six Things you'll learn in issue six Why the Mandarin word for "tomato" translates literally to "barbarian eggplant," plus other etymological curiosities. What the bit of red ribbon tied around the neck of a Kweichow Moutai bottle is actually good for. How to love baijiu. The strange history of the New England chow mein sandwich. What time the best jianbing stall in Tianjin opens for breakfast. How a Scottish botanist stole the secrets of Chinese tea cultivation from the Empire of the Great Qing. The long path of the 1769 summer harvest from the tea terraces of Fujian to the Boston Tea Party. Also, Thomas Jefferson's favorite Chinese green tea. Featured contributors Anne Mendelson, Derek Sandhaus, Alfreda Murck https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576570732-QZYPEXYR0OL2D37HDUIZ/TCQ7.jpg Magazine - The Cleaver Quarterly Seven Things you’ll learn from issue seven How to grill an egg Uyghur-style. The challenges of living with a professional barehanded stir-fry stunt chef. Why Western-trained chefs marvel at Chinese wok masters. The rise and fall of vintage Chinese sodas (top flavors: hawthorn, blackcurrant, birch sap, chrysanthemum, osmanthus flower). A cocktail recipe inspired by Beijing hutong weasels. How a Song Dynasty street food vendor invented youtiao as a culinary act of political protest. How two adventurous chefs turned China's polar research station into the hottest Chinese restaurant in Antarctica. What to order on a Tang Dynasty date night (hint: carp tail and orangutan lips). Featured contributors Andrew Leonard, Christina Chung, Kathi Maio https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1477576571202-UEZ0UDZ0ED27MU3IDBBE/TCQ8.jpg Magazine - The Cleaver Quarterly Eight Things you’ll learn from issue eight How one foodie's visit to her local farmer's market stirred awake memories of a family legacy from colonial Shanghai. Why medieval Turks ate their macaroni with chopsticks. Imaginary recipes for mythical proteins. A simple takeout test to find the best egg rolls in town. How a humble pepper-taro stew from wartime China earned the name "Scorched Earth War Of Resistance." Ezra Pound's go-to Chinese spot in 1930s London. A 250-year-old ginseng teacake recipe fit for an emperor. The trouble with translating Chinese dish names into English. The next best thing to a dragon sandwich (hint: go to Hebei and ask for the donkey burger). Featured contributors Kian Lam Kho, Dianne Jacob, Paul French https://www.thecleaverquarterly.com/privacy-policy daily 0.75 2016-11-30 https://www.thecleaverquarterly.com/about daily 0.75 2016-10-27 https://www.thecleaverquarterly.com/book daily 0.75 2019-02-13 https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1521742102686-4DO130RFA2N5HE4KW0DM/TIW+title+vector.png BOOK https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1521741662353-OIH4YFTHOVIYUM4R3D31/mosaic.jpg BOOK https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1521740245777-CKMDZ3OYIIYKCKER53YT/Slightly-Fires-The-Emperor.jpg BOOK - "Slightly Fires The Emperor," Jowett Yu. Illustrated by Denis Freitas https://images.squarespace-cdn.com/content/v1/57b495a66a496332a197072e/1521742212956-MHUSBGBRBFWFJG95CL3Z/Chive_Shrimp_Pancake.jpg BOOK - Chinese Chive and Shrimp Pancake, Abe Conlon and Adrienne Lo. 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