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.
Support Provided By
The Hawaiian specialty is the latest food trend making its way through L.A.
Asian desserts found in the San Gabriel Valley are a mix of colors, textures, and quirkiness.
Chinese vegetarian restaurants are masters of faux meat. Here are five great restaurants to try in the San Gabriel Valley.
China is the top beer producing country in the world, but it can still be a challenge to find Chinese-made alcohol in L.A.
In traditional Chinese medicine, elephant tusks are used to treat conditions including ulcers, bone tumors, and epilepsy. But for many, tusks are prized for more than their alleged medicinal qualities.
Japanese restaurants are popping up all over the San Gabriel Valley, as restaurateurs cater to a clientele willing to splash out on premium seafood.
Lobster is a popular and decadent dish in Cantonese and Taiwanese cooking. Here's where you can find it in the L.A. area.
Filipino food is a hodgepodge of international flavors with Malay, Spanish, Chinese, and American influences. Here's where you can find it in L.A.
If you have a sweet tooth and haven't had brick toast before, you're in luck: a look at the best brick toast in the San Gabriel Valley
To mark the Chinese New Year, we've compiled a list of all the regions of China represented in the greater Los Angeles area.
There's an entire art behind brewing a good cup of tea. Here's where you can experience it in L.A.
While jellyfish isn't exactly in the diet of the average American, it might be a good idea to start eating it.