Clarissa Wei | KCET
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.
Post date: 2014-05-22T09:14:37-07:00
Here, we've rounded up a list of farms and markets to get your weekly fix of organic-ish Asian vegetables.
Post date: 2014-05-15T04:15:08-07:00
There's a lot of Taiwanese food in Los Angeles. It makes sense. Los Angeles is the home to the largest population of Taiwanese Americans in the States.
Post date: 2014-05-08T05:13:24-07:00
At its most basic level, gua baos are essentially pork belly buns. They're the Taiwanese equivalent of hamburgers.
Post date: 2014-04-24T06:22:34-07:00
Los Angeles is lucky to be the home of a sizable Taiwanese population and with their influence, Taiwanese snow shaved ice (or snow cream) has definitely made a mark on local the dessert scene.
Post date: 2014-04-17T08:47:11-07:00
Without a doubt, the Chinese are the champions of dumplings. We've rounded up ten different types of Chinese dumplings in Los Angeles.
Post date: 2014-04-10T09:06:25-07:00
Hot pot is akin to fondue: ingredients are placed in a boiling pot served tableside. Here's a guide to the different types of regional hot pot in Los Angeles.