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: 2014-04-07T06:20:34-07:00
Here are three amazing places in the greater Los Angeles area to get your fill of Chinese meat pies.
Post date: 2014-03-27T08:08:54-07:00
It's one of the most influential styles of Chinese cooking and widely beloved among Angelenos. All of the Shandong-inspired restaurants in the Los Angeles serve noodles, scallion pancakes, and dumplings.
Post date: 2014-03-20T07:43:06-07:00
Yunnan is one of the most gorgeous provinces of China, highly praised by poets and landscape artists for its sweeping topography and lakes. It's a place of cobblestone streets, courtyards, curved Chinese roofs, and more importantly -- pungently spicy c...
Post date: 2014-03-06T05:37:26-08:00
It is said that Shanxi is the home of the Chinese noodle, and it's the province Marco Polo visited before he, allegedly, took recipes back to Italy.
Post date: 2014-02-20T04:57:01-08:00
Mapo tofu is a classic Sichuan dish. It's soft tofu cubes, swimming in a wonderful sauce of garlic-infused chili and ground pork. The secret ingredient is the Sichuan peppercorn -- a spice that will numb your tongue and produce a citrusy after-taste.
Post date: 2014-02-13T04:55:06-08:00
These sweet rice balls are the hallmark dessert of Chinese New Year. They're the sugary equivalent of a dumpling, often infused with black sesame, red bean, or grounded peanuts.