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: 2013-12-12T06:42:50-08:00
Christmas at a Chinese restaurant has become something of a tradition among Americans who don't much care about Christmas. But of course, none of us would turn up our nose at an excuse to feast!
Post date: 2013-12-10T07:06:16-08:00
Ponche is a traditional tropical-fruit punch specific to Mexico and served during the holiday season. It's akin to warm apple cider, but the flavors are much more complex.
Post date: 2013-12-09T06:09:46-08:00
Xinjiang is an autonomous region in China and is the home of multiple ethnic groups, including the Uyghurs and Mongols. There's a significant Muslim population, so restaurateurs tend to abide to halal standards, omitting pork from their menus.
Post date: 2013-12-05T06:15:29-08:00
Unlike more obscure categories of Chinese food, dim sum is a well-known tradition throughout Los Angeles. The reason is obvious: the food is easy to love.
Post date: 2013-11-25T05:31:22-08:00
Dalian, which is surrounded by the Yellow Sea and Bohai Sea, distinguishes itself from the rest of its province with its seafood-centric fare.
Post date: 2013-11-21T05:58:21-08:00
Located next to Beijing, Tianjin is a coastal city that capitalizes on seafood and river fish.