Clarissa Wei
Clarissa Wei is a freelance journalist who writes about food systems and minority cultures. She has researched extensively on the topics of Chinese food and sustainable agriculture and is a certified permaculture designer.
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The Chinese approach to poultry is unbelievably diverse. Fortunately, Los Angeles has access to a plethora of regional styles.
Tonkatsu, a breaded and deep-fried pork cutlet, is a Japanese take on Westernized food, developed in the 19th century Meiji Era.
The San Gabriel Valley has a solid selection of ramen joints, including some unusual specialties. Popcorn chicken ramen, anyone?
Bibimbap is the ultimate Korean rice bowl: an array of vegetables mixed with soybean paste and chili sauce.
It's a common national perception of Chinese food in Los Angeles: visitors seem perpetually surprised that the Chinatown of yesteryear has died, even though its death happened 35 years ago.
Even though Latinos make up the largest ethnic group in the San Gabriel Valley, Mexican cuisine is sometimes overlooked in this part of town.
Meat on skewers are prolific throughout the world. In L.A., you can try a few of them without traveling too far.
These flavorful clusters of packed rice stuffed with pickled vegetables or seasoned meat haven't taken off as a crazy trend -- yet.
As the Chinese population in Southern California expands, top restaurateurs head behind the Orange Curtain.
Asian fusion restaurants are on the rise in the San Gabriel Valley. Think French fries with spam and poke nachos.
Korean barbecue is an integral part of the L.A. dining scene: even Brangelina grill their own bulgogi.
Rice porridge, or congee, is a comfort food that's been eaten for thousands of years.